Zum Hauptinhalt springen

Sherry, sweet

Sweet sherry is a fortified wine, described here in its sweet form as a drink. It provides energy mainly from alcohol and sugars, with little protein and no fat. Per 100ml, it contains 568 kJ of energy, 16g of alcohol and 6.9g of carbohydrate, all of which is sugar.

Alcohol contributes to total energy intake but is not an essential nutrient. Both its alcohol and sugar content are relevant when considering energy intake, while the sugar content may also be relevant for people monitoring carbohydrate intake. The absence of fat does not mean the drink is low in energy. Full nutrient figures are provided in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energy

136 kcal

Energy

568 kJ

Fett

0g

of which saturates

0g

Carbohydrate

6.9g

of which sugars

6.9g

Protein

0.3g

Salz

0.03g

Alkohol

16g

Wasser

75g

Cholesterin

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamin D

0µg

Vitamin E

0mg

Vitamin C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

0.01mg

Niacin (B3)

0.1mg

Vitamin B6

0.01mg

Vitamin B12

Trace

Folate

Trace

Kalzium

7mg

Eisen

0.4mg

Magnesium

11mg

Phosphorus

10mg

Kalium

110mg

Natrium

13mg

Copper

0.11mg

Selen

Trace

Other types of sherry

Nahrung

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Sherry, medium

116 kcal

0.1g

0g

0g

Sherry, dry

116 kcal

0.2g

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These figures come from an older part of the dataset that is no longer updated.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 (17-237). Additional data from 50-1116.

Weiterführende Lektüre und Referenzen

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

Artikelverlauf

Die Informationen auf dieser Seite werden von qualifizierten Klinikern verfasst und begutachtet.
  • 4 Nov 2026 | Neueste Version
  • 3 Nov 2026 | Ursprünglich veröffentlicht