Pular para o conteúdo principal

Grapes, red

Red grapes are a fruit, and the figures here describe seedless red grapes, including the Crimson and Flame varieties. They mainly provide carbohydrate, with small amounts of fibre and protein and very little fat. Per 100g, they contain 17g of carbohydrate, including 17g of sugars, and 1.3g of fibre, providing 286 kJ of energy.

Carbohydrate supplies energy for the body, while fibre helps support normal bowel function. The sugars in whole grapes occur naturally within the fruit rather than being added. For people monitoring carbohydrate or sugar intake, these sugars still contribute to the total consumed. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

67 kcal

Energy

286 kJ

Gordura

0.1g

of which saturates

0.04g

Carbohydrate

17g

of which sugars

17g

Fibra

1.3g

Proteína

0.6g

Sal

0g

Álcool

0g

Água

81g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

2µg

Vitamina D

0µg

Vitamina E

0.2mg

Vitamina C

3mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.2mg

Vitamina B6

0.04mg

Vitamina B12

0µg

Ácido Fólico

6µg

Cálcio

11mg

Ferro

0.24mg

Magnésio

7mg

Phosphorus

18mg

Potássio

213mg

Sódio

1mg

Zinco

Trace

Copper

0.1mg

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, green

62 kcal

0.7g

0.2g

1.2g

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