This summary was compiled by Betty Ector, Mississippi State nutritionist:
Prior to analysis the seeds were removed and the muscadine juice, pulp and skins were pulverized in a blender. We actually measured 0.4 g fat, which is considered to be 0 g for labeling, since it's below 0.5 g per serving.
Serving size: 100 grams (fresh weight), 10-12 large grapes
|
|
Bronze-
skinned |
Dark-
skinned |
|
Protein |
5 g |
5 g |
|
Fat |
0 g |
0 g |
|
Carbohydrate |
12 g |
14 g |
|
Calories |
68 g |
76 g |
|
Sodium |
5 mg |
7 mg |
|
Calcium |
17 mg |
24 mg |
|
Potassium |
163 mg |
167 mg |
|
Magnesium |
5 mg |
7 mg |
|
Vitamin C |
7 mg |
6 mg |
|
Dietary Fiber |
|
|
|
(total) |
3 g |
3 g |
|
(soluble) |
1 g |
1 g |
|
Resveratrol |
930 ug |
1170 ug |
References
Ector, B.J., A.S. Welch, E. Harkness and C.P. Hegwood. 1993a. Nutritional components of bronze muscadines: Levels of protein, carbohydrate, fat, dietary fiber, pectin and selected minerals and vitamins. Miss. Acad. Sci. 57th An. Meet., Abstr. 38:23.
Ector, B.J., A.S. Welch, E. Harkness and C.P. Hegwood. 1993b. Nutritional components of red muscadine grapes: Levels of protein, carbohydrate, fat, dietary fiber, pectin and selected minerals and vitamins. Southern Assoc. Agric. Scientists, Food Sci. Human Nutr. Sec., Abstr. 30:32.
Ector, B.J., J.B. Magee, C.P. Hegwood, and M.J. Coign. 1996a. Resveratrol concentration in muscadine berries, juice, pomace, purees, seeds, and wines. Am. J. Enol. Vitic. 47(1):57-62.
Lursinsap, T. 1994. A comparison of the physicochemical, proximate composition and selected minerals in bronze and red muscadines. Thesis, M.S. in Nutrition, Mississippi State Univ., Mississippi State, MS 39762.