Grape
Vitis vinifera L.
Grapes are fruit from the vine (Vitis), especially from Vitis vinifera species. The worldwide production is 77.8 million tons in 2018 (57% of wine grapes, 36% of table grapes, and 7% of dried grapes). Grape is one of the most popular and widely cultivated and consumed fruit in the world, with a high content of phytochemicals. Grapes are mainly constituted by water and sugar (glucose and fructose), with a good amount of minerals (potassium) and vitamins (B, C and K).
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Amount per 100 g
| Energy | 69 kcal/288 kJ |
| Water | 80.5 g |
| Protein | 0.72 g |
| Lipids | 0.16 g |
| Carbohydrates | 18.1 g |
| Sugars | 15.5 g |
| Fiber | 0.9 g |
| Potassium (K) | 191 mg |
| Vitamin C | 3.2 mg |
| Vitamin K | 14.6 μg |
| Vitamin B1 | 69 μg |
| Vitamin B2 | 70 μg |
| Vitamin B3 | 188 μg |
| Vitamin B5 | 50 μg |
| Vitamin B6 | 86 μg |
| Vitamin B9 | 2 μg |
Source: USDA Food Data Central
The black grape has a high content of phenolic compounds, with a total polyphenol of 184.97 mg /100 g FW (and 121.80 mg /100 g FW for white grapes) assessed by Folin assay, mainly flavonoids (e.g., anthocyanins, flavanols and flavonols), phenolic acids (hydroxycinnamic acids) and stilbenes (resveratrol).
The consumption of grapes (as well as wine and other foods containing polyphenols) is associated with decreased risk for cardiovascular disease. Experimental studies indicate that grape polyphenols could reduce atherosclerosis by the inhibition of LDL oxidation. Besides, resveratrol is known to have a potent anti-inflammatory and antioxidant effect and the capacity to inhibit platelet aggregation and the growth of a variety of cancer cells.
The phytochemicals present in grapes, like phenolic acid, stilbenes, anthocyanins, and proanthocyanins, are strong antioxidants.
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