The grape and its derivatives

September, the first month of autumn but also the preeminent month of grapes and vintage. At this time in various regions of Greece, there are local grape festivals, where grapes and their derivatives are exhibited. But what do we know about the nutritional value of the grape and its products?

The grape it is mentioned as a favorite fruit of the Greeks and not only, in the Bible, in Homer and has been linked in mythology with the god Dionysus, who is everywhere depicted with a bunch of grapes, drinking wine. There are many varieties of grapes, some intended for eating and culinary or confectionery processing and others for wine production. Furthermore, there is a differentiation according to their color (white, red, black) and whether or not they contain seeds.

It is considered one of the coolest and tastiest fruits, rich in nutrients. It is rich in vitamin A, C as well as vitamins of the B complex, and it also contains calcium, iron, potassium and phosphorus. The vegetable fibers are hidden in its peel and it has a mild astringent effect. It contains various antioxidant components, such as anthocyanins and polyphenols, which protect blood vessels, reduce the risk of inflammation and protect cardiovascular function. They also contain flavonoids that protect the immune system and act as a tonic. This is why it is used in many beauty and detox products.

Grapes are used to make various sweets, such as spoon sweets, jam or compote. In this way we preserve the nutrients and the fruit for a longer period of time and satisfy our need for sweets without loading our body with fat.

The most famous of its products is the wine, which comes from the ripe grapes after fermentation. Wine, due to the polyphenols it contains, acts protectively against free radicals, helps regulate cholesterol and cardiovascular function. It is enough not to forget that its benefits come from moderate consumption, which is 1-2 glasses per day.

The dried grapes it is the second most well-known derivative of the grape, with those of Corinth being more well-known. They have the same nutritional value as grapes, even concentrated, and are an excellent snack either alone or even better mixed with nuts. They are used both in cooking, mixed with rice or in fillings, as well as in bakery products, the most well-known being raisin bread.

THE must it is essentially the juice that comes from melted grapes. It has all the nutrients of the grape as well as antioxidant activity, due to resveratrol, which is found in the skin of the grapes. With proper processing, it can be turned into wine, or used as is for mustokouluri. Mustokoulouri are fasting nuts, which use must instead of sugar and contain several herbs, such as cloves and cinnamon. Mustaveria is another sweetener derived from must. It is a creamy confection made from must and flour.

The birthday boy or otherwise grape honey, comes from must and is very rich in potassium, iron, magnesium, manganese and vitamin B₆. We need about 2.5 kg of must to get 500-600 ml of petimezi. It is used as a natural sweetener instead of sugar in sweets or as such in yogurt. Keeps for a long time out of the refrigerator. Petimezi also acts as a preservative, especially in eggplant and pumpkin spoon sweets (retzelia).

The vine leaves they have few calories and are very rich in fiber and antioxidant components. They also contain a high amount of vitamin A and K, calcium and magnesium. The best-known preparation with grape leaves is dolmadakia or otherwise sarmadaki, whose name refers to Turkey. Their name means they are stuffed, and if the filling is yalanji it means they don't contain meat. It is an ideal starter for ouzo, during fasting and also for vegetarians. Vine leaves can be eaten plain as a salad or used as a casing for cooking fish or poultry.

The vinegar it comes from must or from soured wine for economic reasons. It is used in salads, dressings or marinades to soften the meat. It has few calories, causes satiety when added to salads, regulates the glycemic load and can be used as a salt substitute for hypertensive patients. It has a long shelf life and is kept out of the refrigerator. Balsamic vinegar comes from must instead of wine, so it is more concentrated and more aromatic.

Kontopidou Irini

Clinical Dietitian, M.Sc.

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