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Grape: History and Nutrition

Grapes are a fruit botanically classified as a berry that grows in clusters on woody vines. They can be consumed fresh as table grapes or used to make products like wine, juice, jelly, raisins, and grapeseed oil. Grapes are non-climacteric, meaning they do not continue to ripen after harvesting. Their nutrients include carbohydrates, sugars, vitamins, minerals, and fiber. Grapes have been cultivated for thousands of years dating back to the Middle East and were an important part of ancient Egyptian, Greek, Roman, and other early cultures for consumption and wine production.

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165 views4 pages

Grape: History and Nutrition

Grapes are a fruit botanically classified as a berry that grows in clusters on woody vines. They can be consumed fresh as table grapes or used to make products like wine, juice, jelly, raisins, and grapeseed oil. Grapes are non-climacteric, meaning they do not continue to ripen after harvesting. Their nutrients include carbohydrates, sugars, vitamins, minerals, and fiber. Grapes have been cultivated for thousands of years dating back to the Middle East and were an important part of ancient Egyptian, Greek, Roman, and other early cultures for consumption and wine production.

Uploaded by

ghie0lyn
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

 

grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.


Grapes can be eaten fresh as table grapes or they can be used for making wine, jam, grape juice, jelly, grape
seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring
in clusters.

Grapes, red or green

Nutritional value per 100 g (3.5 oz)

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) 6%

0.069 mg

Riboflavin (B2) 6%

0.07 mg

Niacin (B3) 1%

0.188 mg

Pantothenic acid (B5) 1%

0.05 mg

Vitamin B6 7%

0.086 mg

Folate (B9) 1%

2 μg
Choline 1%

5.6 mg

Vitamin C 4%

3.2 mg

Vitamin E 1%

0.19 mg

Vitamin K 14%

14.6 μg

Minerals Quantity%DV†

Calcium 1%

10 mg

Iron 3%

0.36 mg

Magnesium 2%

7 mg

Manganese 3%

0.071 mg

Phosphorus 3%

20 mg

Potassium 4%

191 mg

Sodium 0%

2 mg

Zinc 1%

0.07 mg

Other constituents Quantity


Water 81 g

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams
 IU = International units

Percentages are roughly approximated


†

using US recommendations for adults.

Source: USDA FoodData Central

Contents

 1History
 2Description
o 2.1Nutrition
 3Grapevines
 4Distribution and production
 5Table and wine grapes
 6Seedless grapes
 7Raisins, currants and sultanas
 8Juice
 9Pomace and phytochemicals
o 9.1Skin
o 9.2Seeds
o 9.3Resveratrol
 10Health claims
o 10.1French paradox
o 10.2Grape and raisin toxicity in dogs
 11In religion
 12Gallery
 13See also
 14Sources
 15Further reading
 16External links

History
The Middle East is generally described as the homeland of grape and the cultivation of this plant began there
6,000–8,000 years ago.[1][2] Yeast, one of the earliest domesticated microorganisms, occurs naturally on the
skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence
for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia.[3][4][5]
The oldest known winery was found in Armenia, dating to around 4000 BC.[6] By the 9th century AD, the city
of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed
that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine.[7]
Ancient Egyptian hieroglyphics record the cultivation of purple grapes, and history attests to the
ancient Greeks, Cypriots, Phoenicians, and Romans growing purple grapes both for eating and wine
production.[8] The growing of grapes would later spread to other regions in Europe, as well as North Africa, and
eventually in North America.
In 2005 a team of archaeologists concluded that some Chalcolithic wine jars, which were discovered in Cyprus
in the 1930s, were the oldest of their kind in the world, dating back to 3,500 BC.[9] Moreover, Commandaria, a
sweet dessert wine from Cyprus, is the oldest manufactured wine in the world, its origins traced as far back as
2000 BC.[10]
In North America, native grapes belonging to various species of the genus Vitis proliferate in the wild across the
continent, and were a part of the diet of many Native Americans, but were considered by early European
colonists to be unsuitable for wine. In the 19th century, Ephraim Bull of Concord, Massachusetts, cultivated
seeds from wild Vitis labrusca vines to create the Concord grape which would become an important agricultural
crop in the United States.[11

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