Nutritional effects

Caloric energy: the calorific value of dry red wine is equivalent to that of milk. l liter of 10-degree dry red wine has a calorific value of 560 kcal, which is mainly provided by the alcohol when it is oxidized. In the case of sweet wines, the sugar in them is also a major source of heat energy.

Amino acids: There are eight amino acids that the human body cannot synthesize on its own, which are called "essential amino acids". These eight "essential amino acids" are found in both grapes and wine. This is not comparable to any other fruits and drinks, so people call wine "natural amino acid food", and it is approved by the United Nations Health Food Organization as the healthiest and most hygienic food. In red wine, the content of these eight amino acids is very close to the content of human blood, and regular moderate drinking can effectively supplement the body's needs.

Minerals: Wine contains minerals including "trace elements" (such as iron, zinc, copper, manganese, iodine, chromium, etc.) and calcium, magnesium, phosphorus, etc., which are also nutrients needed by the human body.

Other: Wine also contains a variety of B vitamins, as well as vitamin C and vitamin P and other nutrients needed by the human body.