Fruit
Whole
Whole grapes mean intact berries still on or off the cluster but not crushed, juiced, or dried—the default fresh form for snacking and recipes that call for whole fruit. They hold juice until bitten or cooked; roasting whole concentrates sugar and splits skins. Roast beside sausages or chicken, freeze whole for cold snacks, or pickle green grapes. Pierce skins if you want faster heat penetration in roasts. Choose firm fruit without wrinkles for cooking that holds shape.
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Characteristics
Preparations
Traits
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 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.73 mg
- Salt 0.01 g
- Total Carbohydrate 13.7 g
- Dietary Fibre 2.06 g
- Total Sugars 9.64 g
- Complex / starch 1.05 g
- Protein 0.84 g
- Water 82.2 g
- Energy 58.1 kcal
- Water 82.2 g
- Carbohydrates 13.7 g
- Protein 0.84 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.43 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15.5 µg
- Vitamin C 2 mg
- Vitamin E 0.3 mg
- Vitamin K 5 µg
- Minerals 360 mg
- Major Minerals 359 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: 0.43 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15.5 · vitamin-e: 0.3 · vitamin-k: 5 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole ingredients remained the default market form before extensive retail fabrication.