Ir al contenido principal

Wine, white, dry

Dry white wine is an alcoholic drink made by fermenting grape juice. It mainly provides energy from alcohol, with a small amount of carbohydrate and little protein or fat. Per 100ml, it contains 309 kJ of energy, 10g of alcohol and 0.6g of sugars.

Alcohol contributes to energy intake even when a drink contains little sugar or no fat. The term dry describes the wine’s low sugar content; it does not mean that the drink is low in alcohol or free from alcohol-related risks. Alcohol can affect judgement and coordination. Full nutrient figures are provided in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energía

75 kcal

Energía

309 kJ

Grasa

0g

of which saturates

0g

Carbohydrate

0.6g

of which sugars

0.6g

Fibra

0g

Proteína

0.1g

Sal

0.01g

Alcohol

10g

Agua

89g

Colesterol

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

0.01mg

Niacin (B3)

0.1mg

Vitamin B6

0.02mg

Vitamina B12

Trace

Ácido fólico

Trace

Calcio

9mg

Hierro

0.5mg

Magnesio

8mg

Phosphorus

6mg

Potasio

61mg

Sodio

4mg

Zinc

Trace

Cobre

0.01mg

Selenio

Trace

Other types of wine

Alimentos

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Wine, white, medium

75 kcal

0.1g

0g

0g

Wine, white, sparkling

84 kcal

0.3g

0g

0g

Wine, white, sweet

94 kcal

0.2g

0g

0g

Wine, mulled wine, homemade

155 kcal

0.3g

0.2g

0.4g

Wine, red

76 kcal

0.1g

0g

0g

Wine, rose, medium

79 kcal

0.1g

0g

0g

About these figures

Values are per 100ml of the food as described (11-14% ABV. 5 samples from different countries). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

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