Grape
| Nutreetional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 288 kJ (69 kcal) |
18.1 g | |
| Succars | 15.48 g |
| Dietary fibre | 0.9 g |
0.16 g | |
0.72 g | |
| Vitamins | |
| Thiamine (B1) | (6%) 0.069 mg |
| Riboflavin (B2) | (6%) 0.07 mg |
| Niacin (B3) | (1%) 0.188 mg |
| Pantothenic acid (B5) | (1%) 0.05 mg |
| Vitamin B6 | (7%) 0.086 mg |
| Folate (B9) | (1%) 2 μg |
| Choline | (1%) 5.6 mg |
| Vitamin C | (4%) 3.2 mg |
| Vitamin E | (1%) 0.19 mg |
| Vitamin K | (14%) 14.6 μg |
| Meenerals | |
| Calcium | (1%) 10 mg |
| Airn | (3%) 0.36 mg |
| Magnesium | (2%) 7 mg |
| Manganese | (3%) 0.071 mg |
| Phosphorus | (3%) 20 mg |
| Potassium | (4%) 191 mg |
| Sodium | (0%) 2 mg |
| Zinc | (1%) 0.07 mg |
| Ither constituents | |
| Fluoride | 7.8 µg |
| |
| Percentages are approximated uisin US recommendations for adults. Source: USDA Nutrient Database | |
A grape is a fruitin berry o the deciduous widy vines o the botanical genus Vitis. Grapes can be eaten raw or thay can be uised for makin wine, jam, juice, jelly, grape seed extract, raisins, vinegar, an grape seed ile. Grapes are a non-climacteric teep o fruit, generally occurrin in clusters.