Passer au contenu principal

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

Graisse

0.2g

of which saturates

0.07g

Carbohydrate

15g

of which sugars

15g

Fibre

1.2g

Protéines

0.7g

Sel

0g

Alcool

0g

Eau

83g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

0µg

Vitamine E

0.18mg

Vitamine C

2mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.2mg

Vitamine B6

0.04mg

Vitamine B12

0µg

Folate

6µg

Calcium

8mg

Fer

0.21mg

Magnésium

6mg

Phosphorus

19mg

Potassium

217mg

Sodium

1mg

Zinc

Trace

Copper

0.07mg

Sélénium

Trace

Iodine

1µg

Other types of grapes

Food

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.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine