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
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.