By Tami Charbonnet
Grapes are not simply nature’s candy; they are berries loaded with nutrients, and provide many fantastic health benefits. Grapes are both simple to find and easy to consume as a nutrient dense, low calorie, sweet, delicious and diverse natural treat. They are consumed as a fresh or dried healthy snack, sprinkled into salads for a tangy twist and even found in warm recipes for a delicate touch of sweetness. There are many varieties of grapes grown and harvested around the world for their raw delicious taste. They are used in fresh juices, jams, jellies and dried as raisins.
Jessie Szalay of Live Science explains that the health benefits from consuming grapes are directly from “phytonutrients or plant chemicals that contain disease-preventing compounds.” And according to researchers at D.C. of California, “scientifically, grapes contain moderate to high levels of phytonutrients or plant chemicals that contain disease-preventing compounds. Risk of heart disease may be reduced by the moderate to high polyphenol content in grapes.”
D.C. of California scientists explain that consuming fruit and vegetables containing polyphenol may even help to prevent blood clots and many other ailments. Additionally, Grapes are anti-inflammatories, high in antioxidants and “an excellent source of manganese, vitamin B6, thiamin, potassium and vitamin C.”
The health benefits of eating fresh grapes and products made from grapes are exponential. They are high in nutrient density and will help improve your health while adding a tangy twist to your palate. Add grapes to your nutrition plan – they are healthy, sweet, abundant and found in many varieties, colors, shapes
Grapes also contain moderate to high levels of phytonutrients or plant chemicals that contain disease-preventing compounds.
Grapes, Goat Cheese and Duck over Couscous Salad
- 6 ounce box of couscous
- 2 cups arugula
- 1 cup of halved red grapes
- 3 teaspoons of parsley, roughly chopped
- 4 ounces of goat cheese, crumbled
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
- 1 medium duck breast
- Make couscous according to package directions. Let cool.
- Place couscous into a large bowl and add grapes, parsley and goat cheese. Toss the ingredients with the olive oil and vinegar. Season with salt and black pepper.
- Refrigerate at least 15 minutes.
- Sprinkle salt and pepper onto duck breast. Place skin side down in skillet. Cook for 7 minutes using medium heat or until skin is thin and crispy. Flip and cook 4 additional minutes.
- Remove from pan and let rest skin side up for 5 minutes to retain the savory juices. Carve and serve over fresh arugula along with couscous. Enjoy