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Sherry, dry

Dry sherry is a fortified wine, described here in its dry form. It provides energy mainly from alcohol, with a small amount of carbohydrate and very little protein. Per 100ml, the supplied sample contains 481 kJ of energy, 16g of alcohol and 1.4g of carbohydrate, all of which is sugar.

Alcohol contributes to energy intake even when a drink contains relatively little sugar. The term dry refers to the wine’s sweetness and does not mean it is low in alcohol or energy. Alcohol can also affect judgement and coordination. Sherry is not a substantial source of vitamins or minerals. Full nutritional figures are in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energía

116 kcal

Energía

481 kJ

Grasa

0g

of which saturates

0g

Carbohydrate

1.4g

of which sugars

1.4g

Proteína

0.2g

Sal

0.03g

Alcohol

16g

Agua

81g

Colesterol

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamina D

0µg

Vitamina E

0mg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

0.01mg

Niacin (B3)

0.1mg

Vitamin B6

0.01mg

Vitamina B12

Trace

Ácido fólico

Trace

Calcio

7mg

Hierro

0.4mg

Magnesio

13mg

Phosphorus

11mg

Potasio

57mg

Sodio

10mg

Cobre

0.03mg

Selenio

Trace

Other types of sherry

Alimentos

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Sherry, medium

116 kcal

0.1g

0g

0g

Sherry, sweet

136 kcal

0.3g

0g

–

About these figures

Values are per 100ml of the food as described (1 sample). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: MW4, 1978. Values reviewed for Miscellaneous Foods Supplement, 1994 (17-235). Additional data from 50-1114.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente