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The best perspective for your health

White wine

White wine is one of the most popular alcoholic beverages. It is often used in cooking to enhance the flavor of sauces.
87%
Water
 97
Macronutrient carbohydrates 97.38%
/03
Macronutrient proteins 2.62%
/00
Macronutrient fats 0%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

White wine is an alcoholic drink produced by fermenting the pulp of grapes. Many people enjoy drinking a glass of white wine to complement their meal.

General information:

From Wikipedia: “White wine is a wine whose color can be straw-yellow, yellow-green, or yellow-gold coloured.

It is produced by the alcoholic fermentation of the non-colored pulp of grapes, which may have a white or black skin. It is treated so as to maintain a yellow transparent color in the final product. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and also the ratio of residual sugar. ...

The white grapes from which white wine is mainly produced are green or yellow of which there are many so that white wine can be produced anywhere that grapes can be grown. Some varieties are well known such as the Chardonnay, Sauvignon, and Riesling. Others have a discreet existence hidden behind the name of a wine resulting from the assembly of several varieties. Tokay, Sherry, and Sauternes are examples of these. The winemaker can also use a variety with a coloured skin provided one is careful not to stain the wort during the separation of the pulp-juice. The Pinot noir, for example, is commonly used to produce champagne.

Types of white wine:

“Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the wort. Sweet wines, whether moelleux (Sweet: 12-45 g/l of sugar) or liquoreux (Fortified: >45 g/l sugar) wines are where the fermentation is interrupted before all the grape sugars are converted into alcohol: this is called Mutage or fortification. The methods of enriching wort with sugar are multiple: on-ripening on the vine, passerillage (straining), or the use of Noble rot. Sparkling wines, which are mostly white wines, are wines where the carbon dioxide from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened giving a delicate foam beverage considered the festive wine par excellence.

Celebrated by writers, poets, singers and painters, white wine is used as an Apéritif during the meal, with dessert, or as a refreshing drink between meals. They are more refreshing, lighter in both style and taste than the majority of their red wine counterparts, making them ideal for spring and summer occasions. The old guideline of “white wine with white meat” still holds true in many instances, but there are plenty of exceptions and palate preferences that dictate which wines to pair with what foods. As an example, Chardonnay combines well with the taste of fleur de lis (triple cream cheese).

White wine also contributes to the development of dishes in the kitchen thanks to its acidity, aroma, and its ability to soften meat and deglaze the cooking juices. Its benefits to the body are however lower than those attributed to red wine because it is low in polyphenolic compounds.”

Culinary uses:

“White wine is regularly used as an ingredient. Its acidity balances well with fat taking away excess heaviness. This acidity also refines the meat or fish and it helps to break down the fibres of the meat to make it tender. The role of white wine is similar to that of lemon juice used under the same conditions: once verjuice also fulfilled this function. The vinegar combines acidity with a burning sensation that gives recipes where it is used a bittersweet side characteristic.

As a means to balance the fat white wine is involved in the preparation of sauces such as ravigote sauce, béarnaise sauce, marinara sauce, etc. The drippings of cooking juices is also a role that white wine can be used in; made with a sweet white wine and giving a sour-sweet or sweet-salt sauce. In cheese fondue the liveliness of dry white wine is balanced with the fat of the cheese. The freshness of the wine as a table drink contrasts the heat of the fondue.

In marinades its power to soften the protein fibre is used. Sometimes it can even happen in cooking such as in Italian-style tuna carpaccio.

White wine is also used as a wetting agent for slow cooking. In this type of dish it combines the flexibility of the meat and balances the fat from the sauce. It plays this role in the case of cabbage, baeckeoffe or risotto, and in the gravy in the preparation of white meat as in osso buco or Blanquette de veau (veal stew), Chicken with morels and its variants, Chicken à la comtoise and Yellow Coq au vin, rabbit or with charcuterie such as Diots and tripe. It can also be used to prepare fish and seafood dishes such as pôchouse with Burgundy wine, monkfish stew, Flounder stew, mussels in white wine, or a Seafood Pot-au-feu.

A common rule by gourmets is to serve at table the same wine that has been used in cooking.”

Interesting facts:

“White wine has existed for at least 2500 years. It has accompanied economic development and colonized every country whose inhabitants are wine drinkers: Europe, America, Oceania, although less systematically in Africa and Asia due to climate and religious reasons.”

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy82 kcal
343 kJ
4.1%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids0 g0.0%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0 g0.0%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)2.6 g1.0%
Recommended daily allowance according to the GDA: 270g
Sugars0.96 g1.1%
Recommended daily allowance according to the GDA: 90g
Fiber0 g0.0%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin0.07 g0.1%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:5.0 mg)13 mg0.5%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
MinFluorine, F 202 µg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg
MinManganese, Mn 0.12 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
ElemPotassium, K 71 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
VitVitamin B6 (pyridoxine) 0.05 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
ElemMagnesium, Mg 10 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
ElemPhosphorus, P 18 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
MinIron, Fe 0.27 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
ElemCalcium, Ca 9.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Sodium, Na 5.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
MinZinc, Zn 0.12 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Vitamin B6 (pyridoxine) 0.05 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Riboflavin (vitamin B2) 0.02 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Niacin (née vitamin B3) 0.11 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Pantothenic acid (vitamin B5) 0.04 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Vitamin K 0.40 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Folate, as the active form of folic acid (née vitamin B9 and 1.0 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Vitamin C (ascorbic acid) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Thiamine (vitamin B1) 0.00 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Potassium, K 71 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Magnesium, Mg 10 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Phosphorus, P 18 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Calcium, Ca 9.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Sodium, Na 5.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Fluorine, F 202 µg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg
Manganese, Mn 0.12 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Iron, Fe 0.27 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Zinc, Zn 0.12 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Copper, Cu 0.00 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Selenium, Se 0.10 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
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