Food of the Week

  • Just 1 cup of red grapes contains more than 25% of the RDV of Vitamins C, K and Thiamin
  • Resveratrol which is concentrated in the skins of red grapes which has antioxidants and anti-inflammatory benefits. Resveratrol may help our liver detox our body to get rid of unwanted chemicals
  • Green grapes contain the same amount of Vitamin C as red grapes, but slightly less thiamin (only 6% of the RDV)
  • Contains about 6% of the RDV of Pyridoxine, more commonly known as Vitamin B6. Pyridoxine can help create hormones which regulate our moods and helps our body maintain its internal clock (think…Jet lag…)
  • The skins of Black grapes contain plyphenols which help prevent the risk for heart disease
  • Antioxidants are high in black grapes (it’s what gives them their dark color), which helps our body reduce chronic inflammation and destroys cancer causing free radicals

Fun Fact #1: America’s oldest grapevine is 400 years old and can be found in North Carolina
Fun Fact #2: In Ancient China wine mixed with frogs and snakes was considered to have great healing powers

Roasted Grapes

Makes: 2 servings


1/2 pound grapes, separated into small clusters
3/4 teaspoon extra-virgin olive oil
1/8 teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
1/4 cup low-fat plain or vanilla yogurt


Preheat oven to 450°F. Arrange grape clusters in a single layer on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast until the skins are slightly crisp but the grapes are still soft and juicy inside, about 15 minutes. Serve warm or at room temperature, with yogurt for dipping.

Per serving: 114 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 171 mg sodium; 288 mg potassium.

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