Grapes Nutrition Facts
Grapes nutrition.. As a great blood and body builder and a quick source of energy, they have been cultivated since at least the Egyptian times. Some historians believe that grapes were grown in ancient Rome and Greece, for winemaking and eating.
• Grapes grow on the woody vines of the genus ‘Vitis’. ‘Vines’ is a term generally used for a climbing or trailing plant.
• The grape grows well in regions where the climate is similar to that of the Mediterranean.
• Essentially a plant of temperate zones, the grape grows particularly well in regions where the climate is like that of the Mediterranean.
• American varieties are available in September and October while European varieties are available year round.
• California produces 97 percent of all the European varieties grown commercially in the United States. California is third in the world in table grape production, behind Italy and Chile.
• Grape juice is easily assimilated and called the “nectar of the gods”. It is indicated in cases of constipation, gout, rheumatism, skin and liver disorders.
• Many of the health benefits attributed to red/purple grapes are due to the pigments that are concentrated largely in the skin and seeds, which have about 100 times higher level than the pulp of the grape.
Grapes Nutrition Values- per 100 gm
⁃ Calories : 70.
⁃ Water : 80g.
⁃ Fat : 1.4 gm.
⁃ Carbohydrates : 18 gm.
⁃ Protein : 1 gm.
⁃ Fiber : 1 gm.
⁃ Vitamin A : 80 I.U.
⁃ Vitamin B : Thiamine .06 mg.
⁃ Vitamin C : 4 mg.
⁃ Calcium : 15 gm.
⁃ Phosphorus : 20 mg.
⁃ Iron : 0.26 mg.
⁃ Magnesium : 6 mg.
Grapes Nutrition and Health Benefits:
• Grapes are highly cleansing to the bladder, improving urination and the elimination of waste materials.
• Antioxidant polyphenols in grapes may help prevent the accumulation of harmful oxidized cholesterol as well as the development of atherosclerotic lesions.
• Phosphorus in grapes helps in the formation of genes, as it is a part of nucleic acids.
• Potassium and sodium are important stimulators for the nervous system.
• Magnesium found in the grapes helps with muscle contraction.
• They may be potent against viruses and tumors because of their high concentration of another polyphenol, tannin. Tannins are absorbed directly into the intestinal tract where they do the most good.
• Grapes increase the moisture in the lungs and help in subduing asthma.
• They contain high levels of a strong cancer fighting substance- caffeic acid.
• The flavonol compounds in grape seeds are effective for the treatment of night blindness, retinal disorders and vision improvement.
• Grape juice is used to promote brain health and delay neurodegenerative diseases, such as Alzheimer’s.
• They are one of those rare fruits which are completely cholesterol free, also quite low in calories.
Grapes Selection and Storage:
• Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, drugs, wine, grape seed extracts, raisins, and grape seed oil.
• For the most antioxidants, choose fully ripened grapes, that are free from wrinkles. They should be intact and not leaking juice.
• Grapes should be plump, so avoid any that have lots of underdeveloped, very green fruit. You can always judge the freshness of grapes by the stem. The greener the stem, the fresher the grapes.
• One way to evaluate the sweetness of grapes is by their color. Green grapes should have a slight yellowish hue, red grapes should be mostly red, while purple and blue-black grapes should be deep and rich in color.
• Since grapes tend to spoil and ferment at room temperature, they should always be stored in the refrigerator. Loosely wrap unwashed grapes in a paper towel and place them in a plastic bag, or simply put them in an airtight container. This way, they’ll keep fresh in the refrigerator for several days.
• Before storing, remove any spoiled grapes with broken skins or browning from the bunch and keep refrigerated. During storage, continue to remove any spoiled fruit. They can also be frozen, extending their storage life up to three months.
Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press;1988. PMID:15220 : Grapes Nutrition .
Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986. PMID:15210.