Origin: Valladolid. Red grapes belong to the Vitaceae family. The red vine is a climbing shrub, woody, and usually grows up to approximately 30 meters in height. It requires warm climates for cultivation. Its fermentation results in wine. The most well-known varieties are Tempranillo, Garnacha, Mencía, Monastrell, Cabernet Sauvignon, Merlot, Syrah. Properties and benefits: Among the minerals that red grapes contain, Potassium, Copper, Iron, Magnesium, Manganese, and Zinc stand out. They have more Potassium, folic acid, and B-group vitamins than white grapes. Their antioxidant power is also higher due to tannins and polyphenols. They have less sugar than white grapes, making them slightly less sweet. They are the ideal food for after excessive meals due to their cleansing and regenerating functions for the body. They have diuretic properties and help with fluid elimination. Grapes aid in proper blood circulation, thus preventing the formation of blood clots. They prevent aging thanks to resveratrol, present in the grape skin. They have an antibacterial and antifungal action, protecting us against certain diseases. They are good for maintaining radiant skin due to the antioxidants they contain. They protect against cardiovascular diseases. It is said to be a natural remedy for migraines if consumed as juice on an empty stomach. They have natural laxative properties due to their fiber content. They help reduce uric acid. Nutritional value per 100g: Energy: 69 kcal Protein: 0.72g Carbohydrates: 18.1g Fiber: 0.9g Sugar: 15.48g Fat: 0.16g Saturated fat: 0.054g Polyunsaturated fat: 0.048g Monounsaturated fat: 0.007g Cholesterol: 0mg Sodium: 2mg Potassium: 191mg Storage and tips: The best way to store red grapes is to keep them in the refrigerator in a bag. Recipe and culinary uses: They are an excellent raw material for the production of red wine, but they can also be used for making jellies, grape juice, and jams. To make a delicious red grape jam, you will need to put 300g of red grapes, 200g of sugar, and the juice of one lemon in a pot. Cook over low heat, stirring constantly to prevent sticking. The jam will be ready when you can see the bottom of the pot when passing a spatula through it. You can blend it if you prefer a smoother texture.