GRAPES
Grapes are grown for fresh eating, juice, jelly or wine. Seedless grapes are preferred for fresh eating or for raisins. Grapes have good vigour to cover trellis rapidly with thick foliage, perfect for adding some green to a home landscape. Grapes many laterals can easily and quickly spread over a fence, wall trellis, pergola, etc. The fruit from ornamental type grape varieties is more for show not yield and taste. As a result the fruit from these varieties may not be suitable for eating or winemaking.
LANGUAGES
OTHER NAMES
English
grapevine / grape
German
Weinrebe, Weinstock / Traube, Weintraube
Dutch
wijnstok / druif (plural druiven)
Swedish
vinranka/ druva
Danish
vinranke, vinstok / drue, vindrue
Norwegian
vinranke / druer
Icelandic
vínviðar / vínber
French
vigne / raisin
Albanian
hardhi
Italian
vite / uva
Spanish
vid, parra / uva
Catalan
vinya, cep / raïm
Portuguese
vide, vinha / uva
Tamil
tiratcai
Hindi
Angoor
Fresh fruits, eaten or processed into wine, raisins, juice, with some cultivars adapted for the canning industry.
Sap of young branches used as remedy for skin diseases. Leaves astringent, used in diarrhoea. Juice of unripe fruit astringent, used in throat affections.
Dried fruit as demulcent, cooling, sweet, laxative, stomachic, used in thirst, heat of body, coughs, hoarseness, consumption and in wasting diseases.
The juice, prepared in various manners, is said to remedy for tumours of the tonsils, excrescences of the seat, tumours of the fauces, indurations, tumours of the neck, chronic tumors 6 .
It's prepared in various manners, is said to remedy for mola, uterine tumors, hardness of the liver, tumours, and cancer.
Heart Health
Brain Health
Colon Health
Weight Management
Skin Health
Immune Health
Chemotherapy Symptom Relief
Grapes are great on their own, in salads or desserts, and as part of a cheese platter. Freeze picked grapes in airtight containers and serve as an after-school snack.
Great with saffron, brie, blue cheese, mascarpone, hazelnuts, walnuts, pastry, chilli, sweet potato, pork, chicken and fish.
It's used for making wine, jam, grape juice, jelly, grape seed extract, vinegar, and grape seed oil, or dried as raisins, currants and sultanas.
Energy | 288 kJ (69 kcal) |
Carbohydrates | 18.1 g |
Sugars | 15.48 g |
Dietary fiber | 0.9 g |
Fat | 0.16 g |
Protein | 0.72 g |
Vitamins | Quantity | %DV† |
---|---|---|
Thiamine (B1) | 0.069 mg | 6% |
Riboflavin (B2) | 0.07 mg | 6% |
Niacin (B3) | 0.188 mg | 1% |
Pantothenic acid (B5) | 0.05 mg | 1% |
Vitamin B6 | 0.086 mg | 7% |
Folate (B9) | 2 µg | 1% |
Choline | 5.6 mg | 1% |
Vitamin C | 3.2 mg | 4% |
Vitamin E | 0.19 mg | 1% |
Vitamin K | 14.6 µg | 2% |
Minerals | Quantity | %DV† |
---|---|---|
Calcium | 10 mg | 1% |
Iron | 0.36 mg | 3% |
Magnesium | 7 mg | 2% |
Manganese | 0.071 mg | 3% |
Phosphorus | 20 mg | 3% |
Potassium | 191 mg | 4% |
Sodium | 2 mg | 0% |
Zinc | 0.07 mg | 1% |
Other constituents | Quantity |
Water | 81 g |
According to FAO data (2010), the leading grape producing countries in the world in terms of production are China (8,651.83 thousand tons), Italy (7,787.80 thousand tons), USA (6,777.73 thousand tons) and Spain (6,107.20 thousand tons). India's high productivity in grape has made it to reach 18th position in the world as far as production (total world production 67,116.25 thousand tons) is concerned.
Rank
Country/
Region
2018
2017
2016
1
China
13,397,012
13,083,000
12,629,000
2
Italy
8,513,643
7,169,745
8,201,914
3
United States
6,890,970
6,679,211
7,225,636
4
Spain
6,673,481
5,387,379
5,950,719
5
France
6,198,323
5,915,882
6,247,034
6
Turkey
3,933,000
4,200,000
4,000,000
7
India
2,920,000
2,922,000
2,590,000
8
Argentina
2,573,311
1,965,206
1,758,418
9
Chile
2,500,000
2,000,000
2,200,000
10
Iran
2,032,031
1,866,340
2,275,830
11
South Africa
1,901,736
2,032,582
1,966,291
12
Egypt
1,759,472
1,703,394
1,691,194
13
Australia
1,663,557
1,824,431
1,772,911
14
Brazil
1,591,986
1,912,034
985,074
15
Uzbekistan
1,589,784
1,625,511
1,569,739
16
Germany
1,403,597
1,014,235
1,225,570
17
Romania
1,144,305
1,063,340
736,892
European types are firm-fleshed and generally have high sugar content. Common varieties are Thompson seedless (an early, green grape), Red seedless (an early, red grape), Tokay and Cardinal (early, brightred, seeded grapes), and Emperor (late, deep-red, seeded grapes). These all have excellent flavor when well-matured.
American-type grapes have softer flesh and are juicier than European types. The outstanding variety for flavor is the Concord, which is blue-black when fully matured. Delaware and Catawba are also popular.
Look for: Well-colored, plump grapes that are firmly attached to the stem. White or green grapes are sweetest when the color has a yellowish cast or straw color, with a tinge of amber. Red varieties are better when good red predominates on all or most of the berries. Bunches are more likely to hold together if the stems are predominantly green and pliable
Avoid: Soft or wrinkled grapes, or bunches of grapes with stems that are brown and brittle; these are the effects of freezing or drying. Also avoid grapes with bleached areas around the stem ends (indicating injury and poor quality), and leaking berries (a sign of decay).
For Further information, click the following links
Grapes health benefits and nutrition facts
Grape products
Grapes gallery