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Grape (Table)

The table grape is from the more precious cultures in the human history.
Known and as “fruits of longevity”, the grapes depending on their use are intended for fresh consumption (table), for desiccation or for vinification. The table grapes we find him in abundance from June up to October. As long as for the varieties that we meet, these are many: with koykoytsia or without, red or white, crisp or soft.

With prehistory of millions of years, it has not been ascertained when were precisely cultivated the first grapes, but from discoveries know that their culture began roughly 5000 B.C. in the Mesopotamia. There it been born also the type of vine that we know today, Vitis vinifera, while in Greece it is believed that protoemfanistike roughly in 1700 B.C.
The vine is a multiannual plant of order of Ramnodon and family of Ampelidon, that is cultivated in eykrates regions for his fruit, the grape. Because his big geographic spread, have been created thousands varieties as well as their enough variants, depending on the region of culture.

Antioxydant action
The grapes contain important quantities of sugars (glucose, fructose and few sucrose), a lot of water (roughly 80%), free organic acids (trygiko and miliko acid), little sodia, phosphors, potassia and small quantities of vitamin C.
From oy and their apotoxinotikes, antioxydant, diuretic and antirreymatikes attributes. Moreover, they help in the equitable operation of peptic system. As long as for their calories, they usually vary depending on the variety and the degree of ripe, but oscillate in the 70 kcal per 100 gr.

Processing Period: 
15 August to 15 October
Deep Yellow - Green
Other Characteristics: 
fruition of exceptional quality