fruit

Table grapes

Generality

The table grape is the fruit of climbing shrubs belonging to the Vitacee family and the Vitis genus. More precisely, the binomial nomenclatures of the two most exploited species for the production of table grapes are, respectively, Vitis vinifera and Vitis labrusca, exactly the same ones destined for the vinification or production of sultanas.

The table grapes, however, are produced from vines of specific varieties, suitable for the production of commercial grapes for direct consumption, such as those without seeds (apyrene). It should be pointed out, however, that certain grape varieties possess a multiple-type attitude, for which they are commercially exploited both for winemaking and for the production of table grapes and / or sultanas.

From the botanical point of view, the grape is called an infructescence, or a cluster of cluster fruits; the single fruits, called berries and commonly called "beans", are bound to a NON edible portion, of a woody nature, called graspo or raspo.

Grape berries represent the edible part and, from the botanical point of view, they are berries; they are characterized by a thin epicarp (the peel), which wraps around a fleshy mesocarp (the pulp), which in turn envelops the endocarp containing the seeds (grapeseed).

NB . In table grapes, energy nutrients (especially fructose) are contained mainly in the pulp; on the other hand, this does not mean that the peel and seeds are not edible or are useless! In fact, these two components are responsible for the contribution of: fibers, polyunsaturated fatty acids (also omega 3), phytosterols, vegetable waxes and various phenolic molecules with antioxidant, antitumor and hypocholesterolemic properties.

The table grapes consumed in Italy are predominantly white, but there is no lack of different types of red (purplish, fuchsia or burgundy). Our country is the first world producer of table grapes and, following a considerable commercial reduction in varieties (second half of the 1900s), today the most widespread are: Italy, Vittoria, Regina (white), Moscato d'Amburgo, Redo Globe and Rosada (red).

Among the vines of European origin, also the varieties destined to the production of table grapes are strongly involved by radical aggression by a phytophagous insect ( phylloxera ), which is why, similarly to the crops destined for winemaking, it is common to graft the varieties of European vinifera onto the root system of the American ones ( Vitis labrusca and its hybrids), having totally immune roots to the insect.

Soft cake with grapes - no eggs and no milk

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Nutritional Properties

Composition for: 100g of Grapes, fresh - Reference values ​​of the INRAN Food Composition Tables

Nutritional values ​​(per 100 g of edible portion)

Edible part100%
water94.0g
Protein0.5g
Prevailing amino acids-
Limiting amino acid-
Lipids TOT0.1g
Saturated fatty acids0.0g
Monounsaturated fatty acids0.0g
Polyunsaturated fatty acids0.0g
Cholesterol0.0mg
TOT Carbohydrates15.6g
Starch0.0g
Soluble sugars15.6g
Ethyl alcohol0.0g
Dietary fiber1.5g
Soluble fiber0.2g
Insoluble fiber1.3g
Power61.0kcal
Sodium1.0mg
Potassium192.0mg
Iron0.4mg
Football27.0mg
Phosphorus4.0mg
Thiamine0.03mg
Riboflavin0.03mg
Niacin0.4mg
Vitamin A4.0μg
C vitamin6.0mg
Vitamin Etr

The table grape is a food as useful as it is controversial. It is a fruit rich in vitamins, mineral salts and antioxidants but which, on the other hand, brings significant amounts of simple carbohydrates, therefore calories; the glycemic index is also quite high.

The table grape is a product suitable for consumption by healthy subjects, as long as it uses a portion 50% lower than the average of the summer fruit (peaches, apricots, melon, watermelon, strawberries etc.) and 20- 30% lower than the average winter fruit (oranges, apples, pears, kiwis, etc.). In the dieto-therapeutic field, on the other hand, the use of table grapes is decidedly more complicated. In addition to the percentage reduction we mentioned (which compensates for the energy difference), in the case of overweight and / or diabetes mellitus, it is necessary to take into account other factors such as:

  1. Tendency to abuse, by virtue of its marked pleasantness (very sweet taste)
  2. High glycemic index which, depending on the portion volume, can excessively stimulate the insulin stimulus
  3. Less fiber concentration than other more advisable fruits (for example, apples contain 40% more).

In summary, table grapes belong to the group of fruits for which it is NECESSARY to make more careful use, together with: loti or kaki, figs, prickly pears, chestnuts, black cherries, etc.

On the other hand, RED table grapes, thanks to the more generous presence of some NON-energetic molecules, seem to possess several noteworthy metabolic characteristics. Among these, we mention the potential to optimize cholesterolemia (reduction of bad LDL cholesterol), the ability to reduce platelet aggregation and the advantage of moderating oxidative stress. Most of these positive effects arising from the intake of table grapes can be attributed to the presence of phenolic molecules, or flavonoid-type polyphenols.

We also appreciate the considerable quantities of water and potassium that, combined with the glycemic load and index mentioned above, make it an excellent food for sports nutrition (both before and after the activity). ).