Table Grapes Nutrition Facts, Vitamins and Benefits

Table Grapes benefits and place in a balanced diet

• A 100 g portion provides approximately 69 kcal; portion size and preparation affect total energy intake.
• Its approximately 80.5 g of water per 100 g contributes to total fluid intake.
• About 3.2 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
• About 14.6 µg of vitamin K per 100 g contributes to normal blood clotting and the maintenance of normal bones.
• About 0.086 mg of vitamin B6 per 100 g contributes to normal protein and glycogen metabolism, nervous-system function and red blood-cell formation.
• About 0.069 mg of vitamin B1 per 100 g contributes to normal energy metabolism and nervous-system function.
• About 10 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
• About 191 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
• About 7 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
• About 0.36 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
• No single food prevents or treats disease. The nutritional value of table grapes depends on portion size, variety, ripeness and the overall eating pattern.

Table Grapes nutrition facts

The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 151 g reference serving.

How many calories are in Table Grapes?

100 g (about 3.5 oz) provides approximately 69 kcal. A 151 g reference serving provides approximately 104.2 kcal. Values vary with variety, ripeness and preparation.

How to use Table Grapes in the kitchen

Table Grapes can be eaten on its own when appropriate, added to breakfast bowls, salads or desserts, or used in sauces and drinks. Preparation changes the edible portion and may alter nutrient values.