Flesh: Grapes containing glucose, fructose, a small amount of sucrose, xylose, tartaric acid, oxalic acid, citric acid, malic acid, red wine polyphenols, monoglucoside and diglucoside of anthocyanidins, pyrocatechol, gallicin, Gallate and so on. Each 100 grams contains 0.2 grams of protein, 4 mg of calcium, 15 mg of phosphorus, 0.6 mg of iron, 0.04 mg of carotene, 0.04 mg of thiamine, 0.01 mg of riboflavin, 0.1 mg of nicotinic acid, and 4 mg of vitamin C.
Grape skin: Contains cyanidin, peonidin, delphin, petunia, malvidin, malvidin-3-β-glucoside.
Seeds: Oil content 9.58%. Nutritional value
The sugar in the grapes is mainly glucose and can be quickly absorbed by the body. When the human body has hypoglycemia, if the grape juice is consumed in time, symptoms can be relieved quickly.
French scientists found that grape can prevent thrombosis better than aspirin, and can reduce human serum cholesterol levels, reduce platelet cohesion, and have a certain effect on the prevention of cardiovascular and cerebrovascular diseases.
The flavonoids contained in grapes are powerful antioxidants that fight aging and free radicals
Grapes contain an anti-cancer micronutrient (resveratrol) that prevents the cancerous cells of healthy cells from spreading. Grape juice can help patients with organ transplant surgery to reduce rejection and promote early recovery.
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