Raisin

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For other uses, see Raisin (disambiguation).

Raisins

Raisins
Nutritional value per 100 g

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, Iran, Togo, Jamaica, and South Africa. Raisins may be eaten raw or used in cooking and baking.

1 Etymology
2 Varieties
3 Nutritional value
- 3.1 Sweetness
4 References
5 See also
6 External links

[edit] 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 a raisin in French is called a raisin sec, a "dry grape". The Old French word in turn developed from Latin racemus, "a bunch of grapes". The origin of the Latin word is unclear.

[edit] Varieties

Raisin varieties depend on the type of grape used. Seedless varieties include Thompsons, Flames, and Sultana. Raisins are typically sun-dried, but may also be "water-dipped", or dehydrated. "Golden raisins" are treated with Sulfur Dioxide (SO₂) 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 colour and have a tart, tangy flavour.

[edit] Nutritional value

Raisins are about 90% sugars by weight, of which about half is fructose and half is glucose. Raisins are also high in antioxidants, and are comparable to prunes and apricots in this regard.

[edit] Sweetness

The natural sugar in raisins crystallises 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 crystallises. This makes the fruit gritty, but does not affect its usability. To de-crystalise raisins, they can be soaked in liquid (alcohol, fruit juice, or boiling water) for a short period, dissolving the sugar.

The Victorian parlour game called Snap-dragon involved raisins being plucked from a bowl of burning brandy.

[edit] 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. Abstract