United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  14106, Alcoholic beverage, wine, table, white a  b 
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 29.4 g

serving (5 fl oz) 147 g
Proximates Water g 86.86 -- -- 25.54 127.68
Proximates Energy kcal 82 -- -- 24 121
Proximates Energy kJ 342 -- -- 101 503
Proximates Protein 1 g 0.07 -- -- 0.02 0.10
Proximates Total lipid (fat) 1 g 0.00 1 -- 0.00 0.00
Proximates Ash 2 g 0.20 1200 0.002 0.06 0.29
Proximates Carbohydrate, by difference g 2.60 -- -- 0.76 3.82
Proximates Fiber, total dietary 1 g 0.0 1 -- 0.0 0.0
Proximates Sugars, total 1 g 0.96 1 -- 0.28 1.41
Minerals Calcium, Ca 1 mg 9 1 -- 3 13
Minerals Iron, Fe 1 mg 0.27 1 -- 0.08 0.40
Minerals Magnesium, Mg 1 mg 10 1 -- 3 15
Minerals Phosphorus, P 1 mg 18 1 -- 5 26
Minerals Potassium, K 1 mg 71 1 -- 21 104
Minerals Sodium, Na 1 mg 5 1 -- 1 7
Minerals Zinc, Zn 1 mg 0.12 1 -- 0.04 0.18
Minerals Copper, Cu 1 mg 0.004 1 -- 0.001 0.006
Minerals Manganese, Mn 1 mg 0.117 1 -- 0.034 0.172
Minerals Selenium, Se 1 µg 0.1 1 -- 0.0 0.1
Minerals Fluoride, F 1 µg 202.0 17 6.200 59.4 296.9
Vitamins Vitamin C, total ascorbic acid 1 mg 0.0 1 -- 0.0 0.0
Vitamins Thiamin 1 mg 0.005 1 -- 0.001 0.007
Vitamins Riboflavin 1 mg 0.015 1 -- 0.004 0.022
Vitamins Niacin 1 mg 0.108 1 -- 0.032 0.159
Vitamins Pantothenic acid 1 mg 0.045 1 -- 0.013 0.066
Vitamins Vitamin B-6 1 mg 0.050 1 -- 0.015 0.074
Vitamins Folate, total 1 µg 1 1 -- 0 1
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 1 1 -- 0 1
Vitamins Folate, DFE µg 1 -- -- 0 1
Vitamins Choline, total mg 4.3 -- -- 1.3 6.3
Vitamins Vitamin B-12 1 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 0 -- -- 0 0
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 0 -- -- 0 0
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 0 -- -- 0 0
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 0 -- -- 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 0.4 -- -- 0.1 0.6
Lipids Fatty acids, total saturated g 0.000 -- -- 0.000 0.000
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000
Lipids 16:0 g 0.000 -- -- 0.000 0.000
Lipids 18:0 g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total monounsaturated g 0.000 -- -- 0.000 0.000
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.000 -- -- 0.000 0.000
Lipids 18:2 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:3 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Other Alcohol, ethyl 2 g 10.3 1200 0.028 3.0 15.1
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Anthocyanidins Cyanidin 3 mg 0.0 6 0 0.0 0.0
Anthocyanidins Malvidin 3, 4 mg 0.1 7 0.04 0.0 0.1
Flavan-3-ols (+)-Catechin 3, 4, 5, 6, 7, 8, 9 mg 0.8 52 0.18 0.2 1.1
Flavan-3-ols (-)-Epigallocatechin 6, 8 mg 0.0 9 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3, 4, 5, 6, 7, 8, 9 mg 0.6 50 0.12 0.2 0.8
Flavan-3-ols (-)-Epicatechin 3-gallate 6, 8 mg 0.0 9 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 6, 8 mg 0.0 9 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 6, 8 mg 0.0 9 0 0.0 0.0
Flavanones Hesperetin mg 0.4 2 -- 0.1 0.6
Flavanones Naringenin mg 0.4 2 -- 0.1 0.6
Flavones Apigenin 10 mg 0.0 2 -- 0.0 0.0
Flavones Luteolin 10 mg 0.0 2 -- 0.0 0.0
Flavonols Isorhamnetin 11, 12, 13 mg 0.0 32 0 0.0 0.0
Flavonols Kaempferol 9, 10, 11, 12, 13, 14 mg 0.0 39 0.01 0.0 0.0
Flavonols Myricetin 3, 9, 10, 11, 12, 13, 14 mg 0.0 45 0 0.0 0.0
Flavonols Quercetin 3, 7, 9, 10, 11, 12, 13, 14 mg 0.0 76 0.01 0.0 0.1
Isoflavones Daidzein 20 mg 0.00 1 -- 0.00 0.00
Isoflavones Genistein 20 mg 0.00 1 -- 0.00 0.00
Isoflavones Glycitein 20 mg 0.00 1 -- 0.00 0.00
Isoflavones Total isoflavones 20 mg 0.00 1 -- 0.00 0.00
Isoflavones Formononetin mg 0.00 1 -- 0.00 0.00
Isoflavones Coumestrol mg 0.00 1 -- 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 15, 16, 17, 18, 19 mg 0.3 90 0.06 0.1 0.4
Proanthocyanidin Proanthocyanidin trimers 16, 17, 18 mg 0.1 49 0.01 0.0 0.1
Proanthocyanidin Proanthocyanidin 4-6mers 18 mg 0.0 45 0 0.0 0.1

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 7b , 2002  Beltsville MD  
2Alcohol and Tobacco Tax and Trade Bureau Wine and malt beverage data from TTB , 2004  Beltsville MD  
3Frankel, E. N., Waterhouse, A. l., and Teissedre, P. L.  Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins. , 1995 J. Agric. Food Chem. 43   pp.890-894
4Teissedre, P-L., and Landrault, N.  Wine phenolics: contribution to dietary intake and bioavailability. , 2000 Food Res. Int. 33   pp.461-467
5Andlauer, W., Stumpf, C., and F�rst, P.  Influence of the acetification process on phenolic compounds. , 2000 J. Agric. Food Chem. 48   pp.3533-3536
6Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 2. Tea, wine, fruit juices, and chocolate milk. , 2000 J. Agric. Food Chem. 48   pp.1752-1757
7Bete!s-Saura, C., Andre!s-Lacueva, C., and Lamuela-Ravento!s, R. M.   Phenolics in white free run juices and wines from Penede!s by high performance liquid chromatography: Changes during vinification. , 1996 J. Agric. Food Chem. 44   pp.3040-3046
8de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
9Rodr�guez-Delgado, M. A., Malovan�, S., P�rez, J. P., and Borges, T.  Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection , 2001 J. Chromatogr. A 912   pp.249-257
10Hertog, M. G. L., Hollman, P. C. H., and van de Putte, B.  Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices. , 1993 J. Agric. Food Chem. 41   pp.1242-1246
11Dugo, G., Saitta, M., Guifrida, F., Vilasi, F., and La Torre, G. L.  Determination of resveratrol and othe phenolic compounds in experimental wines from grapes subjected to different pesticide treatments , 2004 Ital. J. Food Sci. 16   pp.305-321
12Revilla, E.  Analysis of flavonol aglycones in wine extracts by high performance liquid chromatography. , 1986 Chromatographia 22   pp.1-6
13Simonetti, P., Pi�tta, P., and Testolin, G.  Polyphenol content and total antioxidant potential of selected Italian wines , 1997 J. Agric. Food Chem. 45   pp.1152-1155
14Vuorinen, H., M��tt�, T�rr�nen, R.  Content of the flavonols Myricetin, Quercetin, and Kaempferol in Finnish berry wines. , 2000 J. Agric. Food Chem. 48   pp.2675-2680
15Betes-Saura, C., Andres-Lacueva, C., and Lamuela-Raventos, R.M. Phenolics in white free run juices and wines from Penedes by high-performance liquid chromatography: Changes during vinification , 1996 J. Agric. Food Chem. 44   pp.3040-3046
16de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
17Ricardo da Silva, J.M., Cheynier, V., Samsom, A., and Bourziex, M. Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of Grenache Blanc wines , 1993 Am. J. Enol. Vitic. 44   pp.168-172
18S�nchez-Moreno, C., Cao, G., Ou, B, and Prior, R. L. Anthocyanin and proanthocyanin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry , 2003 J. Agric. Food Chem. 51   pp.4889-4896
19Teissedre, P.L. and Landrault, T. Wine phenolics: contribution to intake and bioavailability , 2000 Food Res. Int. 33   pp.461-467
20Thompson, L. U., Boucher, B. A., Liu, Z., Cotterchio, M., and Kreiger, N.  Phytoestrogen content of foods consumed in Canada, including isoflavones, lignans, and coumestan. , 2006 Nutr. Cancer 54   pp.184-201

Footnotes
a  Minerals, B vitamins and vitamin C determinations were made on samples of Chardonnay.
b  Late harvest wines have not been included.