ingredient information
Grapes Juice Concord from Concentrate Organic
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The process of concentration consists of the physical removal of water until the product Has a soluble solid "From" concentration means the water has been added back in Commercial production of grapes dates all the way back to the year 1000 B.C. It was not until the year 1854 that the Concord variety came into being. The Concord grape is named after the Massachusetts village of Concord where the first vines were originally cultivated. The Concord grape is an extremely robust and aromatic grape derived from wild native species growing throughout New England in the most rugged soils. Grape juice and grape jellies and jams are long-time favorites of children and adults alike. These products contain natural carbohydrates that are easily digested and provide instant energy. America's favorite grape juice and grape jelly come from Concord grapes. Concord grape juice, jams and jellies are low in sodium and contain no fat or cholesterol. One cup of 100% Concord grape juice contains 75% of the potassium of a banana. As with other natural fruit products, Concord grape juice contains a variety of naturally occurring vitamins and minerals. Recent research on phytochemicals has focused on flavonoids contained in Concord and other purple grape juice. These flavonoids, which were initially identified in research on red wine, are naturally occurring compounds that are thought to reduce the "stickiness" (or clotting characteristics) of platelets found in the blood. Platelet stickiness is a contributor to clotting which can give rise to a heart attack or stroke. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified Source: foodfacts.com