Two especially common scientific groupings of cruciferous vegetables are the Brassica oleracea (broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, and kohlrabi) and the Brassica rapa (Chinese cabbage and turnips). Brassica campestris is another name for the genus-species grouping called Brassica rapa.
Whether sweet or dry, nearly all of the carbs in wines come from their content of quick-burning fruit sugars. [See Reference 3] In contrast, beers contain significant amounts of all three carb varieties. The sugar content of standard beers ranges from 0.8 to 2.3 percent of their total weight.
Every wine is different, every apple is different. It can depend on the year-how much sun the fruit got, how much rain it got, when exactly it was picked. And in the end-is it really worth agonizing over? Let's say one glass of wine has 3.1g of carbs and the other one next to it has 3.3g of carbs.