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This article is about the fruits of the genus Vitis. For the European grapevine, see Vitis vinifera. For other uses, see Grape (disambiguation).

Grapes

"White" table grapes

Grapes, purple 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 0.0 g
Protein 0.72 g
Thiamine (vit. B1) 0.069 mg (6%)
Riboflavin (vit. B2) 0.07 mg (6%)
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 (13%)
Vitamin K 22 μg (21%)
Calcium 10 mg (1%)
Iron 0.36 mg (3%)
Magnesium 7 mg (2%)
Manganese 0.071 mg (3%)
Phosphorus 20 mg (3%)
Potassium 191 mg (4%)
Sodium 3.02 mg (0%)
Zinc 0.07 mg (1%)
Percentages are relative to US recommendations for adults.Source: USDA Nutrient Database

A grape is a non-climacteric fruit, specifically a berry, and from the deciduous woody vines of the genus Vitis. Grapes can be eaten raw or they can be used for making jam, juice, jelly, wine, grape seed extracts, raisins, vinegar, and grape seed oil.