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.
the carbohydrates come from residual sugar left in wine dry wines have less than 3 grams liter and sweet wines typically range from 20 150 g l some can have up to 300 g l a late harvest dessert wine may have about 150 g l of sugar compared to coca cola at 111 g l and maple syrup at 700 g l