Table Grapes
The table grape content of carbohydrates is greater than in other fruits, and therefore provide a lot of energy. They are easily assimilated carbohydrates such as glucose, fructose, sucrose, dextrose and levulose.
Grapes are rich in phenolic compounds, highlighting stilbenes (resveratrol) and flavonoids with important biological activity such as antioxidant, anti-inflammatory, antitumoral, antibacterial, antifungal and antiviral agents.
Consumption: raw, jams, juices, dehydrated and in some white and red wines.