Red Grape
Description
The red grape is a red or purple skinned variety of grape, an edible, pulpy berry growing in clusters on vines of the genus Vitis. This fruit supplies a small amount of potassium. Grapes are low in calories and make an appropriate snack for persons on a Weight Reduction Diet.
Available year-round with peak season in June through January.
Caloric Content
| 1 | |
| Calories: | 114 |
| Protein: | 1.06 gm |
| Carbohydrates: | 28.4 gm |
| Fiber: | .72 gm |
| Total fats: | .92 gm |
| Saturated fats: | .032 gm |
| Unsaturated fats: | .307 gm |
| Cholesterol: | 0 mg |
1. 1 cup, 160 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 117 | 5000 IU |
| Thiamine: | .147 | 1.7 mg |
| Vitamin B-2: | .091 | 1.7 mg |
| Vitamin B-6: | .176 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | 3.2 | 300 mcg |
| Niacin: | .48 | 20 mg |
| Pantothenic Acid: | .038 | 10 mg |
| Folic acid: | 6.3 | 400 mcg |
| Vitamin C: | 17.3 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 160 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 17 | 1000 mg |
| Copper: | .144 | 2 mg |
| Iron: | .41 | 18 mg |
| Magnesium: | 10 | 400 mg |
| Manganese: | .093 | n/a mg |
| Phosphorus: | 21 | 1000 mg |
| Potassium: | 296 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 3 | n/a mg |
| Zinc: | .09 | 15 mg |
1. 1 cup, 160 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 1 cup, 160 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
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