Grape

Grapes
"White" table grapes

A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes are a non-climacteric type of fruit, generally occurring in clusters.

Grapes have played an important role in human nutrition, and have great cultural significance as well. The cultivation of grapes started perhaps 8,000 years ago, in the Middle East, and the oldest known winery, in Armenia, dates to ca. 4000 BCE, and they can be eaten fresh, they can be dried (as raisins, currants and sultanas), and they can be used for making wine, jam, juice, vinegar, oil, and other products.

Grapes, red or green
Nutritional value per 100 g (3.5 oz)
Energy288 kJ (69 kcal)
18.1 g
Sugars15.48 g
Dietary fiber0.9 g
0.16 g
0.72 g
VitaminsQuantity
%DV
Thiamine (B1)
6%
0.069 mg
Riboflavin (B2)
6%
0.07 mg
Niacin (B3)
1%
0.188 mg
Pantothenic acid (B5)
1%
0.05 mg
Vitamin B6
7%
0.086 mg
Folate (B9)
1%
2 μg
Choline
1%
5.6 mg
Vitamin C
4%
3.2 mg
Vitamin E
1%
0.19 mg
Vitamin K
14%
14.6 μg
MineralsQuantity
%DV
Calcium
1%
10 mg
Iron
3%
0.36 mg
Magnesium
2%
7 mg
Manganese
3%
0.071 mg
Phosphorus
3%
20 mg
Potassium
4%
191 mg
Sodium
0%
2 mg
Zinc
1%
0.07 mg
Other constituentsQuantity
Water81 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

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