Fruit

Berry

A grape berry is the individual fruit pulled or cut from the rachis—the unit you eat, crush for juice, or cook as a garnish. Skin colour, seed presence, and flesh texture vary by cultivar: seedless table types snap cleanly; wine berries may be smaller and seedy with thicker skins. Fresh berries should be plump, firmly attached until picked, and free of mould at the stem scar. Use whole in fruit bowls and cheese boards, roast with savoury meats, freeze for smoothies, or crush for quick sauces. Halve and seed if needed for salads. Once off the cluster, berries dehydrate and spoil faster—chill and use promptly.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 52.8

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.11 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.82 mg
Salt 0.01 g
Total Carbohydrate 13.4 g
Dietary Fibre 1.91 g
Total Sugars 10.1 g
Complex / starch 0.97 g
Protein 0.8 g
Water 86 g

Detailed nutrients

Energy 52.8 kcal
Water 86 g
Carbohydrates 13.4 g
- Sugars 10.1 g
- Starch 0.97 g
- Fibre 1.91 g
Protein 0.8 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.35 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 5.8 µg
Minerals 410 mg
- Major Minerals 409 mg
  - Calcium 62 mg
  - Sodium 4.82 mg
  - Potassium 342 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.35 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 12.6 · vitamin-e: 0.35 · vitamin-k: 5.8 ·

Minerals

Sodium: 4.82 · Potassium: 342 · Calcium: 62 · Iron: 1.5 ·

Berry of Grape: composition reflects this culinary part relative to the whole ingredient.

History

1800

Berry was separated in markets and kitchens as cooks specialised prep by plant or animal part.

1950

Retail packing made berry a familiar labelled form for home cooks.