A cup of grapes has a) almost as much fiber as a slice of wheat toast, b) a good amount of potassium, and c) slightly more then 100 calories.
The most potent benefits of eating grapes lie in their phytonutrients, particularly in the compound resveratrol - found within the skin of grapes of all colors – that may help prevent several kinds of cancer (specifically skin, breast, and colon cancer) and heart disease. Resveratrol protects grapes from fungal infections and similar mechanisms appear to be what protects us from cancer.
Looking for a new evening snack? Place 15 grapes to a zip-lock bag, freeze, and enjoy!
You may also want to try this recipe for Barbecue Chicken and Grape Salad
Makes 4 servings (serving size about 1 ¼ cups)
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
1 lb skinless, boneless chicken halves
1 teaspoon olive oil
¾ cup seedless green grapes halved
¾ cup seedless red grapes halved
2/3 cup chopped celery
¼ cup light mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon orange juice
¼ cup roasted almonds
- Preheat oven to 350 degrees
- Combine onion powder, paprika, chili powder, and ½ teaspoon salt; sprinkle over chicken.
- Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and saute 2 minutes on each side or until browned. Wrap handle of skillet in foil, bake at 350 degree for 10 minutes or until done. Remove from pan; refrigerate until chilled. Chop into bite-sized pieces.
- Combine ¼ teaspoon salt, green grapes, and next 6 ingredients (green grapes through orange juice) in a large bow. Add chopped chicken, and toss to coat. Sprinkle salad with cashews.
(recipe from June 2002 Cooking Light)
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