Grapes contain a variety of nutrients, including amino acids, sugars, vitamins, minerals and trace elements, and photochemical, and are often consumed daily as a healthy fruit.

Different colors have different effects：

Purple grapes and black grapes.

Darker colored grapes contain more anthologists and flavonoids and contain more potassium, magnesium, calcium, and other minerals than other colored grapes, which help fight fatigue and improve cardiovascular disease symptoms when consumed in moderation.

Caution：

Grapes are tasty and healthy and are suitable for most people.

However, the average sugar content of grapes ranges from 10% to 15%, with some varieties even reaching 20% or more, and should not be consumed in large quantities to avoid adverse effects on the body.

Diabetic people, people with gastrointestinal problems, and people with allergies are limited to eating grapes.

The "white frost" on the surface of the grapes looks dirty and is not even easy to wash off.

But the white frost represents freshness and is harmless to humans.

It is a sugar alcohol substance secreted by the grapes themselves and is scientifically called "fruit powder", which protects them and reduces water evaporation, thus preventing rapid water loss and shrinkage after picking.

In addition to grapes, plums, blueberries, prunes, and other fruits also have a similar white frost on their surface, which can also be eaten without fear.

Misconceptions about washing grapes：

1. When washing grapes, first rinse off the dust and impurities on the surface of the grapes with running water, then soak them in water for a while, and finally rinse them several times with running water.

2. It is a mistake to wash grapes by pulling them down one by one.

The pesticides and bacteria on the surface may enter the grapes through the break and contaminate the flesh.

On the other hand, some of the grapes' nutrients will also be dissolved in the water and lost.

Grape Flavored Dessert:

Grape jam

1. Wash the lemon and squeeze out the juice and set aside.

2. Peel the washed grapes and remove the seeds, discard the seeds and place the grape skins and pulp in a separate bowl.

3. Put the grape skins into an acid-resistant pot, add water and bring to a boil over medium heat, then reduce the heat to low and continue to cook until the juice is purplish red.

4. Remove the grape skins with a strainer and press the juice out of the skins with a wooden ladle, then pour the pressed juice, together with the pulp and lemon juice, into the pot and bring to a boil over medium heat.

5. Turn the heat down to low and add the maltose and continue to simmer, stirring constantly with a wooden ladle, until the maltose is completely dissolved, then add the sugar and continue to mix until the sauce is thick.

Grape juice

1. Put 2000 ml of water and 150g of sugar into a pot with a fine mesh bag on top that can leak liquid.

2. Place the cleaned grapes in the fine mesh bag. Turn on the heat, and turn down the heat after the water boils. When the grapes have burst open and the grape juice is completely dripping into the pot, for about half an hour, turn off the heat.

3. Remove the grape grains and then remove the mesh bag, the drink has been formed in the pot, pour it into a drink bottle that can be airtight and chilled for better results.

Grape fudge

1. Wash the grapes, squeeze the juice and take 100 grams of grape juice, filter and set aside.

2. Pour sugar and fish gelatin powder into grape juice and stir well. Pour the mixed grape juice into a small pot without oil and cook on low heat until the sugar and fish gelatin powder is melted.

3. Pour into a square container, let it cool, and put it in the refrigerator for three hours.

4. Finally, according to personal preference, cut into appropriate-size sugar cubes.