Table of Contents Hide
- Grapes Nutritional Profile
- How Many Nutrients in Grapes Food
- How To Serve Nutritious Grapes Food
- How To Buying Grapes Food
- Characteristics of Different Varieties of Grapes
- How To Storing Grapes Food
- How To Preparing Grapes Food
- How Other Kinds of Processing Affect Food
- Medical Uses and/or Benefits Of Grapes
See also Raisins, Wine.
Grapes Nutritional Profile
• Energy value (calories per serving): Moderate
• Protein: Low
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: Low
• Sodium: Low
• Major vitamin contribution: Vitamin A, vitamin C
• Major mineral contribution: Phosphorus
How Many Nutrients in Grapes Food
• Grapes are high in natural sugars, but even with the skin on they have less than one gram dietary fiber per serving. The most important nutrient in grapes is vitamin C.
• A serving of 10 green or red Thompson seedless grapes has 5.3 mg vitamin C (7 percent of the RDA for a woman, 6 percent of the RDA for a man).
• The tart, almost sour flavor of unripened grapes comes from naturally occurring malic acid. As grapes ripen, their malic acid content declines while their sugar content rises. Ripe eating grapes are always sweet, but They have no stored starches to convert to sugars so they won’t get sweeter after they are picked.
How To Serve Nutritious Grapes Food
• Fresh and ripe.
How To Buying Grapes Food
Plump, well-colored grapes that are firmly attached to green stems that bend easily and snap back when you let them go.
• Green grapes should have a slightly yellow tint or a pink blush; red grapes should be deep, dark red or purple.
Mushy grapes, grapes with wrinkled skin, and grapes that feel sticky. They are all past their prime. So are grapes whose stems are dry and brittle.
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Characteristics of Different Varieties of Grapes
Cardinal Large, dark red, available March–August Emperor Large red with seeds. September–March
Flame Seedless, medium to large, red. June–August Ribier Large, blue-black, with seeds. July–February Tokay Large, bright red, seeds. August–November Queen Large, bright to dark red, seeds. June–August
Almeria Large, golden. August–October
Calmeria Longish, light green. October–February
Perlette Green, seedless, compact clusters. May–July Thompson Seedless, green to light gold. June–November
How To Storing Grapes Food
• Wrap grapes in a plastic bag and store them in the refrigerator. Do not wash grapes until you are ready to use them.
How To Preparing Grapes Food
• To serve fresh grapes, rinse them under running water to remove debris, then drain the grapes and pick off stems and leaves.
• To peel grapes (for salads), choose Catawba, Concord, Delaware, Niagara, or Scup pernong, the American varieties known as “slipskin” because the skin comes off easily. The European varieties (emperor, flame, Tokay, Muscat, Thompson) are more of a challenge.
• To peel them, put the grapes into a colander and submerge it in boiling water for a few seconds, then rinse or plunge them into cold water.
• The hot water makes cells in the grape’s flesh swell, stretching the skin; the cold bath makes the cells shrink back from the skin which should now come off easily.
How Other Kinds of Processing Affect Food
Red grapes are colored with anthocyanin pigments that turn deeper red in acids and blue, purple, or yellowish in basic (alkaline) solutions. As a result, red grape juice will turn brighter red if you mix it with lemon or orange juice.
• Since metals (which are basic) would also change the color of the juice, the inside of grape juice cans is coated with plastic or enamel to keep the juice from touching the metal.
• Since 2000, following several deaths attributed to unpasteurized apple juice contaminated with E. coli O157:H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organisms such as bacteria and mold.
Grapes are an ideal fruit for wine-making. They have enough sugar to produce a product that is 10 percent alcohol and are acidic enough to keep unwanted microorganisms from growing during fermentation. Some wines retain some of the nutrients originally present in the grapes from which they are made. ( see wine. )
Medical Uses and/or Benefits Of Grapes
Lower risk of cardiovascular disease, diabetes, and some forms of cancer.
Grape skin, pulp, and seed contain resveratrol, one of a group of plant chemicals credited with lowering cholesterol and thus reducing the risk of heart attack by preventing molecular fragments called free radicals from linking together to form compounds that damage body cells, leading to blocked arteries (heart disease), glucose damaged blood vessels (diabetes), and unregulated cell growth (cancer).
• The juice from purple grapes has more resveratrol than the juice from red grapes, which has more resveratrol than the juice from white grapes.
• More specifically, in 1998, a team of food scientists from the USDA Agricultural Research Service identified a native American grape, the muscadine, commonly used to make grape juice in the United States, as an unusually potent source of resveratrol.
Benefits of eating grapes for eyes
Talking about the benefits of grapes, consuming grapes can also be beneficial for the eyes. In a study published on the NCBI website, a diet containing grapes has been shown to be beneficial for eye health in a study done on rats.
Grapes have been found to be helpful in preventing the problem of retinal degeneration, ie blindness caused by oxidative stress. Oxidative stress and inflammation are one of the main causes of eye problems. In this case, the polyphenols present in grapes can help fight these factors, thereby promoting vision health. These polyphenols were also found to protect photoreceptors, ie special cells of the eye.
Benefits of Grapes for Bones
Grapes can also be a beneficial fruit for bones. Actually, grapes have been found to be beneficial for bones in a test done on rats. This may be due to polyphenols called proanthocyanidins present in grape seeds, which may be helpful in increasing bone strength.
Grape seeds can also be quite beneficial. Another rat study found proanthocyanidins in grape seeds to be helpful in promoting bone formation. The study concludes that when supplementing grapefruit with a high-calcium diet, the risk of bone loss may be reduced.
Not only this, grape seeds containing proanthocyanidins may also be beneficial for bone problems like osteoarthritis and may promote bone health. Apart from this, there is also another study, in which the consumption of grapes has shown improvement in the bone quality of rats.
Antioxidants are essential for the body. Antioxidants are needed to protect the body from deadly diseases. Antioxidants are found in many fruits and vegetables and grapes are one of them.
Grapes contain a variety of phytochemicals, such as phenolic acids, stilbenes, anthocyanins, and proanthocyanidins, all of which are strong antioxidants. This is the reason why grapes are counted among high antioxidant fruits.
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