The Food Coach

Healthy Food Database - Grapes

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One of the oldest cultivated plants in history. Grapes for wine-making date back to Egyptian times. Today grapes are the world's largest fruit crop, with grapes being made into wine, dried fruit, grapeseed oil and, of course, eaten raw. Many people, including myself, look forward to late summer when there is an abundance of fresh, green seedless grapes in the markets.

Grapes are a berry. The most common grape is the sultana grape. The Black Muscat is a dark, very sweet, soft flesh grape with tough skin. There are other coloured grapes available generally not referred to by name.
Category: Fruit
In Season: Summer
To Buy: Most stores will sell grapes by colour, stating if they are seedless or not. Check one before you buy to see if it's ripe as they do not ripen off the vine. best bought loose and not pre-wrapped. Check that the skin is tight and glossy, not sticky, and the stem looks fresh and green.
To Store: Store in the fridge in a plastic bag in the crisper section for up to 4 days. Do not wash before as they will mould quicker.
Tips & Tricks: Use scissors to cut from the bunch of grapes and run the little bunch under cold water to wash before eating. They are easier to handle and the remaining bunch still looks lovely.

Nutrition (1 Cup):

Energy (kJ): 451
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high
Carbohydrates, g: 25.7
Protein (g): 1.0
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural

Cooking:

Cooking Tips: Fresh, chilled, sultana grapes and raw cashews are a delicious combination for a quick snack.

Benefits the Following Health Conditions:*

Constipation

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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