GRAPES

Grape
Fruit of varieties of Vitis vinifera. One of the oldest cultivated plants (recorded in ancient Egypt in 4000 BC). Can be grouped as dessert grapes, wine grapes, and varieties that are used for drying to produce raisins, currants, and sultanas (see fruit, dried). Of the many varieties of grape that are grown for wine making, nine are considered ‘classic varieties’: cabernet sauvignon, chardonnay, chenin blanc, merlot, pinot noir, riesling, sauvignon blanc, sémillon, syrah. A 100-g portion is a source of copper; provides 0.5g of dietary fibre; supplies 60kcal (245kJ).

Grapes, red or green
Nutritional value per 100 g (3.5 oz)
Energy
288 kJ (69 kcal)
Carbohydrates
18.1 g
Sugars 15.48 g
Dietary fiber
0.9 g
Fat
0.16 g
Protein
0.72 g
Thiamine (Vit. B1)
0.069 mg (5%)
Riboflavin (Vit. B2)
0.07 mg (5%)
Niacin (Vit. B3)
0.188 mg (1%)
Pantothenic acid (B5)
0.05 mg (1%)
Vitamin B6
0.086 mg (7%)
Folate (Vit. B9)
2 μg (1%)
Vitamin B12
0 μg (0%)
Vitamin C
10.8 mg (18%)
Vitamin K
22 μg (21%)
Calcium
10 mg (1%)
Iron
0.36 mg (3%)
Magnesium
7 mg (2%
Manganese
0.071 mg (4%
Phosphorus
20 mg (3%)
Potassium
191 mg (4%)
Sodium
3.02 mg (0%)
Zinc
0.07 mg (1%)