The Food Coach

Healthy Food Database - Wine - Red

Enjoyed in moderation, red wine has been found to have beneficial effects on lowering blood pressure, cholesterol and the risk of heart disease and stroke due to its high levels of antioxidants. One of the most studied antioxidants is resveratrol, a compound found in the skin and seeds of grapes. Resveratrol may also help decrease the risk of certain cancers and suppress tumours.
Category: Drink
In Season: all year
To Buy: Use wine of a reasonably good quality in cooking as the flavour is heightened during the cooking process, so a cheap wine will only taste worse after cooking.
To Store: Red wine should be stored between 14 - 18 degrees Celsius, and served at between 15 - 18 degrees Celsius. Do not keep in the fridge, but light chilling may be required to reach a suitable temperature, as room temperature varies in different places.
Tips & Tricks: If you are worried about the alcohol content of wine, in cooking most of the alcohol evaporates, leaving just the flavour behind. The longer a dish is cooked, the less alcohol is retained.

Nutrition (Per serve):

Energy (kJ): 425
Protein (g): 0.3
Saturated Fat, g : 0.0
Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high
Carbohydrates, g: 0.0
Fat (g): 0.0
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural

Cooking:

Cooking Tips: Cooking Tips: Don't add wine to a dish just before serving. For best results, the wine needs to simmer with the dish for at least ten minutes before it can impart its flavour.

Benefits the Following Health Conditions:*

Atherosclerosis
Blood Clots
High Blood Cholesterol
Premature Aging
Bacterial Infections
Heart Disease
High Blood Pressure

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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