Grapes are one of the critical fruits of early autumn. Sweet and full of flavor, it is a treat for young and old alike. Get the grape coloring pictures below. Happy coloring.
The grape is a very appreciated fruit which has beneficial nutritional qualities which tasted fresh or integrated into a culinary preparation.
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Grapes are among the most caloric fruits, on a par with fresh figs (bananas alone surpass them, with about 90 kcalories per 100 g).
In the water in which the grapes are made up, which accounts for more than 80 % of the fruit, many dissolved elements give the fruit its original taste and nutritional qualities.
When the grapes reach full maturity, a harmonious balance is established between the levels of carbohydrates and organic acids.
It is the latter that gives the grape a refreshing flavor, which pleasantly compensates for its sweet taste. They also have a slightly stimulating action on digestive secretions, which facilitates proper assimilation.
The pigments give the grape its color (golden yellow or yellow-green for “white” grapes, purple or dark purple for “black” grapes).
They belong to the group of chlorophylls and anthocyanins (the latter mainly for black grapes). Other substances from the group of polyphenols, related to tannins, give the vine a certain astringency. These polyphenols, concentrated in the grape skin, are more abundant in black grapes than in white grapes.
Anthocyanin pigments and polyphenols (vitamin P) are of real nutritional interest since they have a high “vitamin C activity”. They indeed increase the resistance of the walls of the small capillary blood vessels and thus protect the vascular system. They also potentiate the action of vitamin C.
It is thus interesting to underline that the 4 mg per 100 g of vitamin C present in grapes (which is little for a fruit) are “potentiated” by the presence of anthocyanins and polyphenols, including flavonoids.
Among the minerals, it is potassium (mainly in the form of bitartrate), which largely dominates, with a rate of 250 mg per 100 g. The level of sodium remains very low (2 mg), resulting in a high potassium/sodium ratio, which gives the grape diuretic properties.
The iron content varies according to the origin of the grape from an average of 0.3 mg per 100 g, and it can reach 0.5 g or even 0.7 mg. Grapes provide significant quantities of phosphorus, magnesium, calcium, as well as many trace elements (copper, manganese, iodine, fluorine, etc.).
In grapes, the B group vitamins are all well represented, particularly B1, B3, and B5. Their rate varies with the degree of maturity of the grape.
The content of vitamin C (more abundant in the outer part of the grain) varies between 4 and 10 mg per 100 g. Despite this relatively modest level, the “vitamin C” activity of the grape is essential.