First, grapes help digestion: grapes have high nutritional value, and grape juice is praised as "plant milk" by scientists. The sugar content of grapes is about 10%-25%, and the highest is about 30. Grapes contain a lot of sugar, most of which is glucose, which is easily absorbed directly by the human body. The sugar in grapes is mainly glucose, which can be absorbed quickly by the human body. When hypoglycemia occurs in human body, if you drink grape juice in time, the symptoms can be relieved quickly, so grapes become an ideal fruit with weak digestive ability. Grapes contain more tartaric acid, which is more helpful for digestion. Eating more grapes properly can strengthen the spleen and stomach, which is of great benefit to the body.

Second, grape cancer prevention: Medical research has proved that grape juice is the best food for patients with inflammation, which can reduce the contents of protein and sodium chloride in blood. Grape juice plays an auxiliary role in the rehabilitation of weak patients, arteriosclerosis patients and nephritis patients, and the incidence of cancer is also significantly reduced in places where grapes are planted and eaten more. Grape contains an anticancer trace element (resveratrol), which can prevent healthy cells from becoming cancerous and prevent cancer cells from spreading. Grape juice can help organ transplant patients reduce rejection and promote early recovery.

3. Grape blood: Grape is the most complicated fruit with iron content, and it is a nutritious food for anemia patients. Eating grapes regularly is beneficial to neurasthenia and fatigue. After the grapes are dried in the sun, the contents of sugar and iron are relatively increased, which is a good tonic for children, women and people with physical weakness and anemia.

Fourth, prevent cardiovascular and cerebrovascular diseases: French scientists have found that grapes can prevent thrombosis better than aspirin, and can lower the level of human serum cholesterol and reduce the cohesiveness of platelets, which has a certain effect on preventing cardiovascular and cerebrovascular diseases.