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Italian sparkling white wine, low calorie, low protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
1.5g
· 94%
Protein
0.1g
· 6%
Fat
0g
· 0%
Fiber
0g
Vitamins
B1
0.01mg · 1% DV
B2
0.01mg · 1% DV
B6
0.01mg · 1% DV
Vitamin A
0µg · 0% DV
Minerals
Potassium ⭐
60mg · 2% DV
Calcium
8mg · 1% DV
Magnesium
6mg · 1% DV
Phosphorus
10mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Prosecco contains 70 calories per 100 g. The calorie total increases with the amount consumed.
Prosecco provides 1.5 g of carbohydrates per 100 g. It is a low-carbohydrate beverage based on the provided values.
Prosecco contains 0.1 g of protein per 100 g. It is not a meaningful source of protein.
Yes. Prosecco contains 0 g of fat per 100 g.
No. Prosecco contains 0 g of fiber per 100 g, so it does not contribute to dietary fiber intake.
The listed glycemic index of Prosecco is 0. Based on the provided information, it has a low glycemic index value.
According to the provided diet compatibility information, Prosecco is suitable for vegan diets. It is also compatible with vegetarian eating patterns.
Yes. The provided diet compatibility information lists Prosecco as suitable for a gluten-free diet.
According to the provided compatibility list, Prosecco can fit a Mediterranean diet. Portion size still affects total calorie intake.
Yes, Prosecco is classified as processed. Per 100 g, it provides 70 calories, 1.5 g of carbohydrates, and no fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.