Raisins

Raisins are made from dehydrating grapes in a process that either involves the heat of the sun or a mechanical process of oven drying. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skins surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colors of raisins vary, they are generally a deep brown color, oftentimes with hints of a purple hue.

When most fruits are dried, they keep their same name, but not the grape. The dried form of the grape, revered throughout history, has its own unique name: the raisin. You don't have to be a backpacker or hiker to appreciate raisins as a convenient, high energy low fat snack; they are easy to pack, easy to eat and almost never go bad. Like other dried fruits, raisins are available throughout the year.

Raisins have been the object of phytonutrient research primarily for their unique phenol content, but these delicious dried grapes are also one of the top sources of the trace mineral, boron, in the U.S. diet. Raisins are a good source of copper, as well as one of the richest sources of the mineral boron. They also provide concentrated amounts of polyphenolic phytonutrients.

Specifications:

• Nutritional Values* (Based on 100 grams) Proximates
• Calories - 302 kcal ,Water - 15 g
• Proteins - 3.4 g
• Total Carbohydrates - 79.5 g
• Sugars - 59.2 g
• Fat - 0.5 g
• Fiber - 4 g
• Ash - 1.7 g
• Calcium - 53 mg
• Copper - 0.36 mg
• Vitamin - C 3.20 mg

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