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Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
20-September-2008 09:29:07 - Raisin For other uses, see Raisin disambiguation. Raisins Raisins Raisins Nutritional value per 100 g 3.5 oz Energy 300 kcal 1250 kJ Carbohydrates 79 g - Sugars 59 g - Dietary fiber 4 g Fat 0.5 g Protein 3 g Calcium 50 mg 5% Iron 1.9 mg 15% Potassium 750 mg 16% Sodium 11 mg 1% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Raisins are dried grapes. They are produced in many regions of the world, such as the United States, Australia, Chile, Argentina, Mexico, Greece, Turkey, India, Iran, Pakistan, China, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe. Raisins may be eaten raw or used in cooking and baking. Contents 1 Etymology 2 Varieties 3 Regional variations 4 Nutritional value 5 Sweetness 6 See also 7 References 8 External links Etymology The word raisin dates back to Middle English and is a loanword from Old French; in Old French and French, raisin means grape, while, in French, a dried grape is referred to as a raisin sec, or dry grape. The Old French word in turn developed from the Latin word racemus, a bunch of grapes. The origin of the Latin word is unclear. Varieties See also: Dried vine fruit Raisin varieties depend on the type of grape used. Seedless varieties include Thompson Seedless Sultana and Flame. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. Golden raisins are made from Thompsons, treated with Sulfur Dioxide SO2 , and flame dried to give them their characteristic color. A particular variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, mini raisins that are much darker in color and have a tart, tangy flavour. Several varieties of raisins are produced in Asia and, in the West, are only available at ethnic specialty grocers. Green raisins are produced in Iran. Raisins have a variety of colors green, black, blue, purple and sizes. Regional variations In the United Kingdom, Australia and New Zealand, the word raisin is reserved for the dried large dark grape, with sultana being a dried large white grape, and currant being a dried small Black Corinth grape. Nutritional value Raisins are about 60% sugars by weight, most of which is fructose. Raisins are also high in antioxidants, and are comparable to prunes and apricots in this regard. Sweetness The natural sugar in grapes crystallizes during the drying process The natural sugar in grapes crystallizes during the drying process Raisins are sweet due to their high concentration of sugars. If they are stored for a long period, the sugar inside the fruit crystallizes. This makes the fruit gritty, but does not affect its usability. To de-crystalize raisins, they can be soaked in liquid alcohol, fruit juice, or boiling water for a short period, dissolving the sugar. See also Blackcurrant Zante currant Redcurrant Sultana Grape and raisin toxicity in dogs Raisin Bran Snap-dragon, a Victorian parlour game that involved raisins being plucked from a bowl of burning brandy. References C. D. Wu, J. F. Rivero-Cruz, M. Zhu, B. Su, A. D. Kinghorn 2005. Antimicrobial Phytochemcals in Thompson Seedless Raisins Vitis vinifera L. Inhibit Dental Plaque Bacteria. American Society for Microbiology meeting. June 5-9. Atlanta. External links Look up raisin in Wiktionary, the free dictionary. Wikimedia Commons has media related to: Raisin Raisins. Cooking.com. Retrieved on 2005-07-14. Varietal Nutritional Info. Raisins.org. Retrieved on 2007-04-19. The World's Healthiest Foods: Raisins Retrieved from http://en..org/wiki/Raisin Categories: Dried fruit Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Boarisch Català Česky Dansk Deutsch Ελληνικά Español Esperanto Français Bahasa Indonesia Italiano עברית Bahasa Melayu Nederlands 日本語 ‪Norsk bokmÃ¥l‬ ‪Norsk nynorsk‬ Polski Português РуÑ?Ñ?кий Simple English SlovenÅ¡Ä?ina Suomi Svenska Тоҷикӣ УкраїнÑ?ька ייִדיש ä¸æ–‡ This page was last modified on 4 August 2008, at 23:39
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