Structured Nutritional Data & Citations
Red Wine: Nutritional Profile & Physical Properties
Macronutrient Composition
Red wine's energy content is primarily derived from alcohol, with trace amounts from carbohydrates and negligible protein/fat. Values are for a typical dry red wine (e.g., Merlot, Cabernet Sauvignon).
| Nutrient | Per 100g | Per Standard Serving (147g / ~5 fl oz) |
|---|---|---|
| Energy | 85 kcal (356 kJ) | 125 kcal (523 kJ) |
| Protein | 0.07 g | 0.10 g |
| Carbohydrates | 2.61 g (primarily residual sugars) | 3.84 g |
| Fat | 0.0 g | 0.0 g |
| Alcohol | 10.6 g | 15.58 g |
Micronutrients
Vitamins
- B Vitamins: Riboflavin (B2), Niacin (B3), Pantothenic Acid (B5), Pyridoxine (B6), Folate (B9) – present in trace amounts; not a significant dietary source.
- Vitamin K: Trace amounts.
Minerals
- Potassium: 99 mg (1% DV)
- Iron: 0.69 mg (4% DV)
- Magnesium: 11 mg (3% DV)
- Phosphorus: 29 mg (2% DV)
- Calcium: 11 mg (1% DV)
- Zinc: 0.11 mg (1% DV)
- Copper: 0.04 mg (4% DV)
- Manganese: 0.07 mg (3% DV)
(Values per 100g, Daily Value percentages based on a 2,000 calorie diet.)
Antioxidants & Phytonutrients
Red wine is notably rich in polyphenolic compounds, primarily derived from grape skins, seeds, and stems.
- Resveratrol: A stilbenoid, widely studied for its potential cardioprotective and anti-inflammatory properties.
- Anthocyanins: Pigments responsible for red color, also potent antioxidants.
- Proanthocyanidins (Condensed Tannins): Contribute to astringency and have antioxidant effects.
- Quercetin: A flavonoid with antioxidant and anti-inflammatory potential.
- Catechins: Flavonoids also found in green tea, with antioxidant properties.
Functional Impact
- Glycemic Index (GI): Very Low (<15). Due to minimal fermentable carbohydrates (sugars), red wine has a negligible impact on blood glucose.
- Glycemic Load (GL) per serving: Negligible (<1).
- Satiety Score: Low. Liquid calories generally contribute less to satiety compared to solid foods. Alcohol consumption can sometimes lead to disinhibition and increased food intake.
- Metabolic Impact: The alcohol content contributes significantly to caloric intake but is metabolized differently than macronutrients. It is prioritized for metabolism, potentially affecting fat oxidation.
Physical Properties
- Density: Approximately 0.988 g/cm³ (at 20°C, varying slightly with alcohol, sugar, and extract content).
- Volumetric Contraction (after cooking): Primarily observed in culinary reductions, where water and some alcohol evaporate, concentrating flavor, sugars, and non-volatile components. Not a significant factor in standard consumption analysis.
References
- USDA FoodData Central. (2023). Wine, table, red. FDC ID: 2710688. Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/food-details/2710688/nutrients
- Oregon State University Linus Pauling Institute. (2022). Flavonoids and Cardiovascular Health. Retrieved from https://lpi.oregonstate.edu/mic/food-beverages/flavonoids
- Brand-Miller, J. C., et al. (1998). The Glycemic Index and Health. American Journal of Clinical Nutrition, 67(5), S1152-S1158. (General GI reference; specific values for wine are widely accepted as very low due to minimal sugar).
Field Notes: Dr. Aria Vance
Subject: Red Wine
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
The Elusive Calorie: Why Red Wine Is a Tracking Nightmare
Dr. Aria Vance, Lead Nutrition Data Scientist at NutriSnap
A glass. Simple, right? But oh, the myriad nuances that complicate what should be a straightforward log entry when it comes to Vitis vinifera. For millennia, red wine has woven itself into the fabric of human existence. From ancient Sumerian libations to its sacramental role in various faiths, to the very concept of terroir that defines regions like Bordeaux or Napa, it's more than just fermented grape juice. It's culture, history, identity.
And it’s a tracking catastrophe.
We tell people: measure, weigh, scan. Use your kitchen scale. Read the label. But tell me, how exactly does one "weigh" a serving of red wine from a restaurant decanter? Or a pour from a bottle that lacks a scannable QR code linking directly to its exact residual sugar content and ABV? My colleagues often joke, "Just eyeball it." Eyeballing. A scientific discipline for absolutely no one.
The "standard serving" of five fluid ounces is a phantom. It exists in USDA databases and dietetics textbooks. Does it exist in the average kitchen? In the hands of a sommelier? Never. A robust Spanish Rioja often gets a more restrained pour than a light Italian Barbera, for taste, yes, but who's there with a measuring cup? Nobody. And if they were, imagine the scene. A dinner party, host meticulously decanting, then—splash—into a Pyrex beaker, then another splash into a wine glass. Preposterous.
Then there’s the alcohol variability. From an easy-drinking 11% ABV Pinot Noir to a potent 15.5% Zinfandel. That's a significant caloric swing. How many times have I heard, "It was a red wine"? Which red? How much? Was it a tablespoon for a sauce reduction, alcohol mostly evaporated, concentrating the flavor compounds? Or a nightly habit, the 'health' glass that slowly, insidiously, becomes a generous, oversized 'health' glass? These liquid calories, deceptively silent, accumulate. They disrupt sleep, they lower inhibitions, they can derail the most diligent efforts.
Manual tracking for wine is, frankly, a fool's errand. It's tedious, wildly inaccurate, and entirely detached from how people actually consume it. We needed something... forensic. Something that understood the visual cues. A system that could recognize the volume, the varietal, the context. And that's precisely what NutriSnap was built for. Just snap it. Let the algorithms do the alchemy. No more guesstimating, no more fumbling with scales at a dinner party. Just a clear, visually verified log. Finally, peace of mind for the oenophile and the data scientist alike.
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