Black grapes (or red grapes)

Food, Plant source foods, Plants (Plantae), Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superrosids, Rosids, Vitaceae, Vitis

Consumption area(s): We were unable to find reliable data regarding the distribution of this product, but it is presumably the same as that of grapes (Vitis)

Introduction

Although there are no major differences between white grapes and black grapes other than their colour, some distinctive characteristics can still be identified. Black grapes, in fact, contain higher levels of iron and flavonoids, which can help improve blood circulation and strengthen blood vessels. Moreover, their purplish hue indicates a high concentration of antioxidants, providing benefits for overall health.

Another relevant feature of black grapes is their fibre content, which can have a mild laxative effect, especially when the skin and seeds are also consumed. These properties make black grapes particularly recommended for supporting digestion and intestinal health. In addition, black grapes are a good source of folic acid, which is especially recommended for women during the early months of pregnancy.

Classification of black grapes

Black grapes are initially classified according to the species and then according to the cultivars:

• Common grapes (Vitis vinifera)
  • Aglianico
  • Barbera
  • Cabernet Franc
  • Cabernet Sauvignon
  • Dolcetto
  • Gamay
  • Malbec
  • Merlot
  • Nero d’Avola
  • Pinot Noir
  • Primitivo
  • Sangiovese
  • Syrah
  • Tempranillo
  • Zinfandel