United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  14100, Alcoholic Beverage, wine, table, red, Syrah
Food Group: Beverages
Carbohydrate Factor: 3.92   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
fl oz 29.4g

serving (5 fl oz) 147g
Proximates Water g 86.53 -- -- 25.44 127.20
Proximates Energy kcal 83 -- -- 24 122
Proximates Energy kJ 348 -- -- 102 512
Proximates Protein g 0.07 -- -- 0.02 0.10
Proximates Total lipid (fat) g 0.00 -- -- 0.00 0.00
Proximates Ash 1 g 0.32 30 0.014 0.09 0.47
Proximates Carbohydrate, by difference g 2.58 -- -- 0.76 3.79
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Other Alcohol, ethyl 1 g 10.5 30 0.146 3.1 15.4
Anthocyanidins Petunidin 3 mg 14.2 2 -- 4.2 20.8
Anthocyanidins Delphinidin 3 mg 9.4 2 -- 2.7 13.7
Anthocyanidins Malvidin 3 mg 121.6 2 -- 35.8 178.8
Anthocyanidins Peonidin 3 mg 7.8 2 -- 2.3 11.5
Flavan-3-ols (+)-Catechin 3 mg 6.8 2 -- 2.0 10.0
Flavan-3-ols (-)-Epicatechin 3 mg 10.0 2 -- 2.9 14.7
Flavonols Quercetin 3 mg 2.1 2 -- 0.6 3.1
Proanthocyanidin Proanthocyanidin dimers 2 mg 11.4 10 2.03 3.4 16.8

Sources of Data

1Alcohol and Tobacco Tax and Trade Bureau Wine and malt beverage data from TTB , 2004  Beltsville MD  
2Van Leeuw, R., Kevers, C., Pincemail, J., Defraigne, J. O., and Dommes, J. Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir. , 2014 J. Food Comp. Anal. 36   pp.40-50
3Pour Nikfardjam, M. S., Márk, L., Avar, P., Figler, M., and Ohmacht, R. Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian villainy region. , 2006 Food Chemistry 98   pp.453-462