Know what’s on your plate
Muscadine grapes
Calories & nutrition facts
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Nutrition facts
Per 100 g% DV- Calories 57 kcal —
- Protein 0.8 g 2%
- Carbohydrate 10 g 4%
- Fat 0.5 g 1%
- Fibre 3.9 g 14%
- Sodium 1 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 6.5 mg 7%
- Riboflavin (B2) 1.5 mg 115%
- Folate (B9) 2 µg 1%
Minerals
- Calcium 37 mg 3%
- Iron 0.26 mg 1%
- Magnesium 14 mg 3%
- Phosphorus 24 mg 2%
- Potassium 203 mg 4%
- Zinc 0.11 mg 1%
- Copper 0.12 mg 13%
- Manganese 2 mg 86%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 57 | 0.8 g | 10 g | 0.5 g |
| 1 × grape | 6 g | 3 | 0 g | 0.6 g | 0 g |
| 2 × grape | 12 g | 7 | 0.1 g | 1.2 g | 0.1 g |
| ½ × grape | 3 g | 2 | 0 g | 0.3 g | 0 g |
| 3 × grape | 18 g | 10 | 0.1 g | 1.8 g | 0.1 g |
| 4 × grape | 24 g | 14 | 0.2 g | 2.4 g | 0.1 g |
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Questions about Muscadine grapes
How do you eat muscadine grapes without the seeds getting in the way?
Squeeze each grape so the pulp pops into your mouth, then spit out the tough skin and seeds if you find them too chewy. You can also cut the grapes in half and remove the seeds before adding them to a fruit salad.
How do you make muscadine jelly?
Simmer washed grapes with a splash of water until they burst, then strain the pulp and skins through a sieve or jelly bag to remove the seeds. Boil the juice with sugar and pectin according to the pectin instructions, until it reaches setting point.
How should you store muscadine grapes?
Keep unwashed grapes in a ventilated container in the fridge and rinse them just before eating. For longer storage, freeze them in a single layer on a tray, then transfer them to a freezer bag; frozen grapes work well in smoothies and sauces.
What goes well with muscadine grapes?
Their sweet, tangy flavour works with sharp cheeses, toasted nuts and cured meats. Cooked muscadines also make a good sauce for pork, or a filling for pies and cobblers.
Are muscadine grapes different from ordinary grapes?
Yes. Muscadines are usually larger, with thicker, tougher skins and more noticeable seeds than common table grapes; their pulp can be squeezed out of the skin. They are native to the southeastern United States.
Can you eat muscadine grape skins?
Yes, the skins are edible, though they are tougher and more tart than those of many table grapes. In cooking, they soften as the grapes simmer, making them useful for jams, jellies and sauces.
Source: USDA FoodData Central 173040 · per 100 g · carbohydrate per EU label, fibre excluded
