Grapes: what it contains and why it matters
Grapes is a vine fruit (angoor). This page lists its nutritional content from published sources and explains which lab parameters it relates to.
Last reviewed: 2026-09-04
Nutritional content of grapes
Per 100 g edible portion, from published composition data.
| Nutrient | Per 100 g | Source |
|---|---|---|
| Energy | 69 kcal | USDA |
| Carbohydrate | 18.1 g | USDA |
| Protein | 0.72 g | USDA |
| Total lipid (fat) | 0.16 g | USDA |
| Dietary Fiber | 0.9 g | USDA |
| Potassium | 191 mg | USDA |
| Vitamin C | 3.2 mg | USDA |
| Calcium | 10 mg | USDA |
| Vitamin K | 14.6 µg | USDA |
Which lab parameters does grapes relate to?
Vitamin C
Vitamin C supports the immune system and helps the body absorb non-heme iron from plant foods [WHO].
Potassium
Potassium helps nerves and muscles work and helps balance the body's fluids [WHO].
Vegetarian and dietary notes
Grapes are an unprocessed botanical fruit suitable for vegetarian, vegan, and plant-based diets.
Frequently asked questions
What is the primary source of energy in grapes?
Carbohydrates provide the majority of energy in grapes, accounting for 18.1 g per 100 g, primarily in the form of naturally occurring simple sugars such as glucose and fructose [USDA].
How much potassium is present in raw grapes?
Raw grapes contain 191 mg of potassium per 100 g [USDA]. Potassium is an essential intracellular cation required for maintenance of normal cellular fluid balance and electrochemical gradients across cell membranes.
What is the vitamin C content of grapes?
Grapes provide 3.2 mg of vitamin C per 100 g [USDA]. Vitamin C functions physiologically as a water-soluble reducing agent and enzymatic cofactor in collagen and carnitine biosynthesis.
How much dietary fiber do grapes provide?
Raw seedless grapes provide 0.9 g of dietary fiber per 100 g [USDA]. Fiber consists of non-digestible plant carbohydrates that add volume to digesta within the gastrointestinal tract.
Which naturally occurring organic acids are found in grapes?
Tartaric acid and malic acid are the predominant organic acids synthesized in grapes, providing the chemical basis for the fruit's natural acidity and pH profile.
Sources
- USDA — USDA FoodData Central, Agricultural Research Service. https://fdc.nal.usda.gov/
- WHO — World Health Organization — nutrition fact sheets. https://www.who.int/