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Nutritional Information

1 seedless, grapes

  • Calories 3
  • Calories from Fat 0.09
  • Amount%DV
  • Total Fat 0.01g0%
  • Saturated Fat 0.003g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0.002g
  • Cholestreol 0mg0%
  • Sodium 0mg0%
  • Potassium 10mg0%
  • Total Carbohydrate 0.9g0%
  • Dietary Fiber 0g0%
  • Sugars 0.77g
  • Protein 0.04g0%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 0%
  • Vitamin C 1%

When In Season:

    California (Northern): July (early) - December (late)
    California (Southern): June (early) - December (late)
    Colorado: September (early) - October (early)
    Florida: August (early) - September (late)
    Georgia: June (late) - October (late)
    Illinois: July (early) - October (late)
    Indiana: August (late) - September (late)
    Iowa: July (early) - September (late)
    Louisiana: July (early) - September (late)
    Maine: September (late) - October (late)
    Maryland: August (late) - September (late)
    Mississippi: June (late) - September (late)
    Missouri: July (early) - October (late)
    New Hampshire: September (late) - October (late)
    New Jersey: August (late) - September (late)
    New Mexico (North/Central/East): August (early) - November (late)
    New Mexico (Southern): July (early) - November (late)
    New York: August (late) - October (late)
    North Carolina: August (late) - October (early)
    Ohio: August (late) - September (late)
    Rhode Island: September (early) - November (late)
    Tennessee: July (late) - September (early)
    Vermont: September (late) - October (late)
    Virginia: August (early) - October (late)
    Washington: September (early) - November (late)

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Grapes on Wikipedia:

This article is about the fruits of the genus Vitis. For the European grapevine, see Vitis vinifera. For other uses, see Grape (disambiguation). Green table grapes Grapes, red 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 0.16 g Protein 0.72 g Thiamine (Vit. B1) 0.069 mg (5%) Riboflavin (Vit. B2) 0.07 mg (5%) 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 (18%) Vitamin K 22 μg (21%) Calcium 10 mg (1%) Iron 0.36 mg (3%) Magnesium 7 mg (2%) Manganese 0.071 mg (4%) 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 the non-climacteric fruit, botanically a true berry, that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, drugs, wine, grape seed extracts, raisins, and grape seed oil. Grapes are also used in some kinds of confectionery. A grape is sometimes used as the symbol of conscience.



Grape domestication originated in what is now southern Turkey. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the innovation of alcoholic drinks such as wine. Ancient Egyptian hieroglyphics show the cultivation of grapes, and the ancient Greeks, Phoenicians and Romans also grew grapes for both eating and wine production. Later, the growing of grapes spread to Europe, North Africa, and eventually North America.

Native grapes belonging to the vitis genus proliferated in the wild across North America, and were a part of the diet of many North American first peoples, but were considered by European colonists to be unsuitable for wine. The first Old World vitis vinifera grapes were cultivated in California where Spain had established a series of monasteries along the coasts to supply their navies with oranges to prevent scurvy and convert natives.


Grapes grow in clusters of 6 to 300, and can be crimson, black, dark blue, yellow, green and pink. ``White`` grapes are actually green in color, and are evolutionarily derived from the red grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins which are responsible for the color of red grapes.[1] Anthocyanins and other pigment chemicals of the larger family of polyphenols in red grapes are responsible for the varying shades of purple in red wines.[2][3]


Main article: Vitis Yaquti Grapes production in 2008, Iran.

Most grapes come from cultivars of Vitis vinifera, the European grapevine native to the Mediterranean and Central Asia. Minor amounts of fruit and wine come from American and Asian species such as:

Vitis labrusca, the North American table and grape juice grapevines (including the concord cultivar), sometimes used for wine. Native to the Eastern United States and Canada. Vitis riparia, a wild vine of North America, sometimes used for winemaking and for jam. Native to the entire Eastern U.S. and north to Quebec. Vitis rotundifolia, the muscadines, used for jams and wine. Native to the Southeastern United States from Delaware to the Gulf of Mexico. Vitis amurensis, the most important Asian species.

Distribution and production

Grape production in 2005

According to the Food and Agriculture Organization (FAO), 75,866 square kilometres of the world are dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be reconstituted for fruits canned ``with no added sugar`` and ``100% natural``. The area dedicated to vineyards is increasing by about 2% per year.

The following table of top wine-producers shows the corresponding areas dedicated to grapes for wine making:

Country Area dedicated Spain 11,750 km² France 8,640 km² Italy 8,270 km² Turkey 8,120 km² United States 4,150 km² Iran 2,860 km² Romania 2,480 km² Portugal 2,160 km² Argentina 2,080 km² Australia 1,642 km² Lebanon 1,122 km² Top Ten Grapes Producers — 08 October 2009 Country Production (Tonnes) Footnote  Italy 8,519,418 F