Ir al contenido 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

Energía

62 kcal

Energía

263 kJ

Grasa

0.2g

of which saturates

0.07g

Carbohydrate

15g

of which sugars

15g

Fibra

1.2g

Proteína

0.7g

Sal

0g

Alcohol

0g

Agua

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

Vitamin B6

0.04mg

Vitamina B12

0µg

Ácido fólico

6µg

Calcio

8mg

Hierro

0.21mg

Magnesio

6mg

Phosphorus

19mg

Potasio

217mg

Sodio

1mg

Zinc

Trace

Cobre

0.07mg

Selenio

Trace

Iodine

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente