Ir al contenido principal

Vermouth, sweet

Sweet vermouth is a fortified wine flavoured with herbs and other botanicals. The figures here describe the drink itself and are based on samples from different brands. It mainly provides carbohydrate in the form of sugars, alongside alcohol. Per 100ml, it contains 631 kJ of energy, 16g of sugars and 13g of alcohol. Protein is present only in trace amounts.

Both alcohol and sugars contribute to the energy content of sweet vermouth, which is relevant for people monitoring their energy or sugar intake. Alcohol can impair judgement and coordination and may interact with some medicines. Full nutrient figures are provided in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energía

151 kcal

Energía

631 kJ

Grasa

0g

of which saturates

0g

Carbohydrate

16g

of which sugars

16g

Proteína

Trace

Sal

0.07g

Alcohol

13g

Agua

71g

Colesterol

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamina D

0µg

Vitamina E

0mg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

0mg

Vitamin B6

Trace

Vitamina B12

Trace

Ácido fólico

Trace

Calcio

6mg

Hierro

0.4mg

Magnesio

4mg

Phosphorus

6mg

Potasio

30mg

Sodio

28mg

Zinc

Trace

Cobre

0.04mg

Selenio

Trace

Other types of vermouth

Alimentos

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Vermouth, dry

109 kcal

0.1g

0g

0g

About these figures

Values are per 100ml of the food as described (5 samples of different brands). "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These figures come from an older part of the dataset that is no longer updated.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 revised for Miscellaneous Foods Supplement, 1994 (17-240). Additional data from 50-1118.

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