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Wine, mulled wine, homemade

Homemade mulled wine is an alcoholic drink made by heating wine with spices and other ingredients. The figures here describe a prepared recipe. Per 100ml, it provides 651 kJ of energy, 20g of carbohydrate, all of which is sugars, and 11g of alcohol. It contains little fat or protein.

Both alcohol and sugars contribute to the drink’s energy content, which is relevant for people monitoring their energy or sugar intake. Heating mulled wine does not necessarily remove all of its alcohol. The amounts of sugar and alcohol can vary with the ingredients and preparation method. Full nutritional figures for this recipe are in the tables below.

Nutrition per 100ml

Nutrient

Per 100ml

Energy

155 kcal

Energy

651 kJ

Gordura

0.2g

of which saturates

0.06g

Carbohydrate

20g

of which sugars

20g

Fibra

0.4g

Proteína

0.3g

Sal

0.01g

Álcool

11g

Água

64g

Colesterol

0mg

Vitamins and minerals per 100ml

Nutrient

Per 100ml

Vitamin A (retinol equivalent)

2µg

Vitamina D

0µg

Vitamina E

0.04mg

Vitamina C

9mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.2mg

Vitamina B6

0.02mg

Vitamina B12

Trace

Ácido Fólico

5µg

Cálcio

12mg

Ferro

0.38mg

Magnésio

10mg

Phosphorus

12mg

Potássio

94mg

Sódio

4mg

Copper

0.09mg

Selenium

Trace

Other types of wine

Alimentos

Calories per 100ml

Protein per 100ml

Fat per 100ml

Fibre per 100ml

Wine, red

76 kcal

0.1g

0g

0g

Wine, rose, medium

79 kcal

0.1g

0g

0g

Wine, white, dry

75 kcal

0.1g

0g

0g

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

About these figures

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

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente