The Goods: Myths and facts on grapes

Grapes are classified as a fruit and come in a large variety of colors and types. Some are principally used for making wine, while others are enjoyed as juice or eaten alone as a snack or appetizer, often with cheese. Grapes can also be used as ingredients in other dishes such as the chicken salad recipe attached. Nutritionally, grapes provide multiple benefits. Catherine Christie, professor in the Nutrition and Dietetics Flagship Program at the University of North Florida, discusses myths about grapes and provides tips for including them in a healthy diet as well as a recipe.

Myth: Grapes aren’t native to North America.

Fact: Grapes are one of three fruits native to North America along with blueberries and cranberries. Grapes are also considered a berry, and California is the largest U.S. producer of grapes — both for wine and for eating fresh as fruit or dried as raisins. There are thousands of grape varieties divided into color categories of white or black (also called red).

Myth: Grapes are high in sugar and low in nutrition.

Fact: One cup of grapes contains 110 calories and 25 grams of sugar or 5 teaspoons. However, along with that sugar, grapes contain vitamin C, carotenes and small amounts of vitamin A, as well as potassium, iron, copper, manganese and calcium plus 1.5 grams of fiber. More recent research has identified that grapes contain antioxidant pigments, anthocyanins in red grapes and catechins in white grapes. Regular consumption of these has been associated with health benefits, including reduced risk of heart disease, stroke and cancers of the colon and prostate.

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Myth: Grapes should be stored at room temperature.

Fact: Grapes tend to spoil easily and may ferment at room temperature, so they should always be stored in the refrigerator. Before eating, grapes should be washed to remove dust and pesticide residues by rinsing in cold water for several minutes and then submerging the whole bunch under cold water for several minutes.

Myth: Most of the world’s production of grapes is used for fresh fruit.

Fact: The vast majority of the world’s grape production is used for making wine. The surface area dedicated to vineyards is increasing at a rate of approximately 2 percent each year. The top 10 grape producers in 2016 were China, Italy, United States, Spain, France, Turkey, Chile, Argentina, India and Iran.

Myth: Seedless grapes are more nutritious than grapes with seeds.

Fact: Grape seeds contain anthocyanins, tannins, polyphenols and polyunsaturated fatty acids, all of which may play a role in health promotion. Grape-seed oil from crushed seeds also contains vitamin E, phytosterols and polyunsaturated fatty acids, such as linoleic acid, oleic acid and alpha-linolenic acid. It’s primarily produced in France, Italy or Switzerland, with a few producers in the United States. Most have a bland taste and a high-smoke point, which makes them good oils for sautéing.

The Goods is a monthly column about food myths and facts by faculty members in the University of North Florida’s Nutrition and Dietetics Flagship Program. Have a question about grapes? Contact Catherine Christie at c.christie@unf.edu.