Red seedless grapes are preferred as table grapes because of their flavor. Hosts also favor them due to the fact that the people who are eating them do not have to think about disposing of seeds. This is more convenient for their guests, who prefer eating these dessert grapes at social occasions.
Red Seedless Grapes Nutrition
They are available all though the year as they are grown in different hemispheres. They are a good source of Vitamin C. They contain fiber and are high in water. People who are watching their weight can rest assured that these fruits do not contain too many calories per serving. There are about 100 calories in a serving of red seedless grapes.
Thompson Seedless Grapes
Thompson seedless grapes are also known as sultana grapes or sultaninas. In America, they are known as Thompson seedless because of the viticulturist, William Thompson. This grape vine cultivar has been improved over the years. It produces seedless, tasty fruit. Consumers in the United States prefer the white Thompson seedless grapes over other varieties.
William Thompson Viticulturist
William Thompson was an early California grape grower. He was born in England and came to the United States in 1863. He contributed significantly to the development of the seedless table grapes that bear his name. These fruit are also used to produce delicious juice and wine.
Red Seedless Grapes Health Benefits
Red seedless grapes health benefits include its effect on the body’s cells. Eating this fruit regularly helps to reduce the risk of developing cancer. They are rich in potassium, calcium and magnesium, so they help the nerves to work properly, and assist in enzymatic reactions.
They contain choline, which helps to metabolize fat. They also build healthy skin and eyes and boost the immune system by supplying Vitamin A. The Vitamin C which is present in these fruit helps to keep the gums and teeth healthy and helps to form red blood cells.
Red seedless grapes are enjoyed roasted with herbs such as thyme. People also add them to salads. They taste good with nuts, mint and cheese.
I previously published this article on Healthmad on Feb. 24, 2012.
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