Fruit
Grape
Grape is the berry of Vitis species—table cultivars eaten fresh and wine grapes crushed for must—ranging from seedless green and red snack fruit to thick-skinned wine varieties with tannin and acid built for fermentation. Table grapes are selected for crunch, sweetness, and cluster appearance; wine grapes prioritise sugar–acid balance and skin phenolics. Flavour runs from neutral-sweet Thompson types to Concord’s foxiness and Muscat’s perfume. Fresh clusters, juice, raisins, verjuice, and wine are the main products. Chill table grapes for snap; room-temperature fruit tastes sweeter. In cooking, roast with savoury roasts, fold into salads, or cook down for sauces and jellies. Skin and seeds carry much of the character—seeded types need more chewing but often more flavour.
Also known as: Pekmez
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Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 14.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.03 mg
- Salt 0.01 g
- Total Carbohydrate 13.7 g
- Dietary Fibre 1.85 g
- Total Sugars 9.95 g
- Complex / starch 0.98 g
- Protein 0.76 g
- Water 85.2 g
- Energy 53.5 kcal
- Water 85.2 g
- Carbohydrates 13.7 g
- Sugars 9.95 g
- Monosaccharides 6.96 g
- Disaccharides 2.99 g
- Starch 0.98 g
- Amylose 0.25 g
- Amylopectin 0.74 g
- Digestible Starch 0.83 g
- Resistant Starch 0.1 g
- Fibre 1.85 g
- Soluble Fibre 0.65 g
- Insoluble Fibre 1.2 g
- Protein 0.76 g
- Plant Protein 0.72 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Vitamins 82.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.2 µg
- Vitamin C 42 mg
- Vitamin E 0.28 mg
- Vitamin K 4.6 µg
- Minerals 346 mg
- Major Minerals 339 mg
- Trace Minerals 6.6 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 42 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.39 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.2 · vitamin-e: 0.28 · vitamin-k: 4.6 ·
Minerals
Sodium: 5.03 · Potassium: 277 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Grape was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Grape types and preparations into new climates and cuisines.
Modern production, storage, and transport made Grape a regular purchase far from where it is grown or raised.
Cooks now treat Grape as both staple and specialty, with more attention to provenance, variety, and form.