The naturally sweet and tart flavor of seedless red grapes make them the ideal snack for any time of the day. One cup of red seedless grapes meets half of your daily recommended fruit intake and contains only 104 calories, 0.24 grams fat and 27.33 grams carbohydrate.
Video of the Day
The carbohydrates in red seedless grapes are a combination of sugars and fiber. Just one serving of grapes provides 1.4 grams fiber, meeting more than 5 percent of your daily fiber intake needs. There are three main types of sugars in red seedless grapes: sucrose, glucose and fructose.
One cup of red seedless grapes contains 23.37 grams total sugar.
One cup of red seedless grapes contains 23.37 grams total sugar. Currently, there is no daily recommended intake level for sugar. Sugar is a type of carbohydrate that the body uses for fuel.
It's important to consume complex carbohydrates, like red seedless grapes, which contain both natural sugars and fiber, as opposed to added sugars. Complex carbohydrates are more efficiently used by the body, and their fiber content can help to decrease your risk for heart disease, according to the American Heart Association.
Of the 23.37 grams of total sugar in red seedless grapes, 0.23 grams come from sucrose. Sucrose, also known as table sugar, is a complex sugar that is created by combining the simple sugars, glucose and fructose. Plants and fruits, like seedless red grapes, use sucrose as a way to store energy.
Also known as dextrose, glucose is a simple sugar that is the body's main source of energy. Nearly half of the sugars contained in red seedless grapes come from glucose. One cup of red seedless grapes provides 10.87 grams glucose.
Fructose is a naturally occurring simple sugar that is found primarily in honey and fruit. It's nearly 1.5 times sweeter than sucrose. One cup of red seedless grapes contains 12.28 grams fructose. Much of the sweetness of red seedless grapes is due to their high fructose content.
Unlike fructose, high fructose corn syrup is a man-made sugar that is created by converting glucose into fructose using enzymes. High fructose corn syrup is added to many foods such as cookies, crackers and other baked goods, to help add sweetness.