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.
Wine is Fine on a Low-Carb Diet. Wine isn't carb-free like hard liquor, but with less than 4 grams of carbs per 5-ounce serving, both red and white table wines make a low-carb choice. Not all wines are low-carb, however. Dessert wine, even in a small 3.5 ounce serving, makes a high-carb drink with 12 to 14 grams.