Grapes
Scientific Name: Vitus spp.
Biological Background: Grape is a pulpy, smooth-skinned berry, growing in clusters on vines. Grape was domesticated before 5,000 B.C. and is one of the oldest cultivated fruits.
Nutritional Information: Ten seedless grapes (50 g) provide 35 calories, 0.3 g protein, 8.9 g carbohydrate, 1.0 g fiber, 105 mg potassium, 5.4 mg vitamin C, 0.05 mg thiamin, 0.03 mg riboflavin, and 0.15 mg niacin.
Pharmacological Activity: Grape is a rich storehouse of antioxidant and anticancer compounds, including flavonoids (anthocyanin), quercetin, and resveratol (red grape skin). Grapes can inhibit blood-platelet clumping and consequently blood clot formation, and boost good type HDL cholesterol. Red grapes are antibacterial and antiviral. It has strong activity against cancers.
Eating Tips: Choose red or black colored grape instead of white or green one and eat with grape skin on to get the most health benefits.
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