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Grapes, green

Green grapes are a fruit usually eaten fresh, and the figures here describe seedless grapes. They mainly provide water and carbohydrate, with small amounts of fibre and several vitamins and minerals. Per 100g, they contain 15g of carbohydrate, including 15g of sugars, alongside 1.2g of fibre and 217mg of potassium.

The sugars in whole grapes occur naturally, but still contribute to total carbohydrate and energy intake. This is relevant for people monitoring their carbohydrate intake. Fibre supports normal bowel function, while potassium helps nerves and muscles work normally. Grapes contain little fat or saturated fat. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

62 kcal

Energy

263 kJ

Gordura

0.2g

of which saturates

0.07g

Carbohydrate

15g

of which sugars

15g

Fibra

1.2g

Proteína

0.7g

Sal

0g

Álcool

0g

Água

83g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina E

0.18mg

Vitamina C

2mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.2mg

Vitamina B6

0.04mg

Vitamina B12

0µg

Ácido Fólico

6µg

Cálcio

8mg

Ferro

0.21mg

Magnésio

6mg

Phosphorus

19mg

Potássio

217mg

Sódio

1mg

Zinco

Trace

Copper

0.07mg

Selenium

Trace

Iodo

1µg

Other types of grapes

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Grapes, average

65 kcal

0.7g

0.2g

1.3g

Grapes, average, weighed with pips

64 kcal

0.7g

0.2g

1.3g

Grapes, red

67 kcal

0.6g

0.1g

1.3g

About these figures

Values are per 100g of the food as described (21 samples, seedless, autumn and winter, including Crimson, Flame). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente