Red Wine

Red wine is listed here because in carbohydrate exchange programs, it is counted as a fat. It contains 7 calories of fat per gram, which is higher than both carbohydrates and proteins, though not quite as high as true fats.
Nonetheless, red wine has been shown to have significant Benefits consistent with its origins in red grapes. It is a source of resveratrol, the substance found in the skins of red grapes and therefore in red wine that was originally thought to be among the reasons those who eat a so-called French or Mediterranean diet had a lower risk of obesity and heart disease. Resveratrol is produced by plants as an antimicrobial, to fight bacteria or fungus, and has been found in animal trials to lower blood sugar, reduce inflammation, and fight some cancers. It also appears to extend the lifespan of some insects and fish and, in a 2008 study, was shown to reduce the formation of plaques in the brains of animals, pointing toward a potential role in preventing Alzheimer’s disease.
So far it has not lived up to its promise in human trials, in part because a human dose equivalent to those used on experimental mice would require between 761 and 5,000 glasses of wine per day. As a result, resveratrol is no longer regarded as the main factor in the “French paradox,” but it is still the subject of study for its many and varied possible health-enhancing properties.
Red wine also provides polyphenols known as oligomeric procyanidins that may help reduce the risk of heart disease and diabetes.
Nutritional Facts :
Three and one-half ounces of red wine provides 74 calories, 1.8 g carbohydrate, 0.2 g protein, 0 g fat, 0 g dietary fiber, 2 mcg folic acid, 115 mg potassium, 5 mg sodium, 14 mg phosphorus, 8 mg calcium, and 13 mg magnesium.