Vitis vinifera is the most common grape, although there are many others, including some native to America. The Vitis vinifera includes more than 600 species of shrubs, usually climbers and that produce fruit in berry, typical of warm and tropical countries. The grape has always been an excellent food, and the news of its use in winemaking goes back to about 6,000 years ago.
Grapes grown especially to produce wine are not usually as pleasant to eat as they tend to be smaller and their skin is harder. The raisins, so common in many Mediterranean dishes, as well as the other ways in which grapes can be preserved for later consumption, are also an invaluable winter food.
The grape is not only tasty and quenches thirst, but also has digestive properties and substances with very beneficial properties for health such as anthocyanins, flavonoids and tannins, responsible for its color, aroma and texture. It contains glucose, fructose, vitamin C and vitamin B. But one of the most beneficial components for health and that has caused more interest among the scientific community is resveratrol, the strongest antioxidant that exists, which delays aging. It is a natural compound that occurs in plants, usually as an immune response after an attack or infection, which accumulates in the skin and passes to the seed of the grape. This compound is also present in raspberries, dark chocolate, blackberries, berries, peanuts, walnuts, hazelnuts and almonds.
The grape, in short, contains unquestionable nutritional properties, even taken in small quantities.