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Food ID: 206
Rosévin Danish
Name
Wine, rosé
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 297 kJ 1003
Energy (kcal) 72 kcal 1003
Protein 0.2 g 2 1342
Protein, labeling 0.2 g 2 1342
Carbohydrate by difference 1.4 g 1003
Available carbohydrates 1.4 g 1003
Available carbohydrate, labelling 1.4 g 1003
Dietary fibre 0.0 g 1655
Fat 0.0 g 1344
Alcohol 9.3 g 1342
Salt labelling 0.01 g 1003
Ash 0.2 g 1342
Dry matter 11.1 g 1342
Water 88.9 g 1342
Nitrogen 0.032 g 2 1342
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1344
beta-Carotene 0 µg 1344
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin E 0 α-TE
alpha-Tocopherol 0 mg 1655
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0.01000 mg 1344
Riboflavin (Vitamin B2) 0.0700 mg 1344
Niacin equivalent 0.1000 NE 1003
Niacin 0.1000 mg 1342
Vitamin B6 0.0230 mg 1344
Pantothenic acid 0.0400 mg 1344
Folate 0.200 µg 1344
Folate, free 0.200 µg 1344
Vitamin B12 0 µg 1344
Vitamin C 0 mg 1003
Ascorbic acid 0 mg 1344
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 4.00 mg 1344
Potassium 75.0 mg 1344
Calcium 12.0 mg 1344
Magnesium 7.00 mg 1344
Iron 0.950 mg 1344
Copper 0.0350 mg 0.023 0.006 - 0.081 5 1088
Zinc 0.0270 mg 0.016 - 0.079 5 1088
Chromium 3.00 µg 1 1506
Selenium 0.200 µg 1 1506
Phosphorus 6.00 mg 1344
Chloride 7.00 mg 1344
Iodine 1.50 µg 1 2137
Nickel 4.60 µg 1 1506
Mercury 0 µg 1 1506
Arsenic 0.770 µg 0.72 0.29 - 1.3 5 1088
Cadmium 0.1000 µg 0.14 - 0.2 5 1088
Lead 11.0 µg 8.9 8.5 - 21 5 1088
Tin 19.0 µg 14 - 38 5 1088
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.700 g 1003
Glucose 0.700 g 1003
Sum monosaccharides 1.40 g 1003
Sum sugars 1.40 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 1.4 g 1 2133
Starch 0 g 1655
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.000 1655
Sum monounsaturated fatty acids 0.000 1655
Sum polyunsaturated fatty acids 0.000 1655
Sum n-3 fatty acids 0.000 1655
Sum n-6 fatty acids 0.000 1655
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.800
Density 1.0 1 2026

© 2022 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby