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.
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.

Nutrition per Per serve:

Energy (kJ):
Protein (g):
Saturated Fat, g :
Very high
Carbohydrates, g:
Fat (g):
Monosaturated Fat , g:

Benefits the Following Health Conditions:*

Heart Disease
Premature Aging
Bacterial Infections
High Blood Cholesterol
Blood Clots
High Blood Pressure
Find recipes with Wine - Red

* 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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