Raisin

The natural sugars in grapes crystallize during drying

Sultana raisins

Chunche, naturally ventilated sheds for drying grapes into raisins in Xinjiang

Raisins

Nutritional value per 100 g (3.5 oz)
Energy	1,252 kJ (299 kcal)
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 (0%)
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. Raisins may be eaten raw or used in cooking, baking and brewing.

Contents 1 Etymology 2 Varieties 3 Regional variations 4 Nutrition 5 Sugars

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."^[1]

Varieties

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Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, yellow. Seedless varieties include the sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. "Golden raisins" are made from sultanas, 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, miniature 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.

Regional variations

Raisins are produced in Armenia, the United States, Australia, Chile, Colombia, Argentina, Macedonia, Mexico, Greece, Syria, Turkey, Georgia, India, Iran, Pakistan, Iraq, China, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe.
In the United Kingdom, Ireland, 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. In India and Pakistan, the black raisin is known as kishmish (किशमिश/کشمش, a Hindustani word) and sultanas are known as munaqqa (मुनक़्क़ा/منقہ). In Dutch, the word krent is reserved for Corinth based raisins, and raisin cognate rozijn for the rest.

Nutrition

Raisins range from about 67% to 72% sugars by weight,^[2] most of which is fructose and glucose. They also contain about 3% protein and 3.5% dietary fiber.^[3]. Raisins, like prunes and apricots, are also high in certain antioxidants. As with all dried fruits, raisins have a very low vitamin C content. New research has shown, despite having a high concentration of sugars, raisins fight bacteria in the mouth that cause cavities and gum disease.^[4]
Raisins can cause renal failure in dogs. The cause of this is not known.^[5]

Sugars

Raisins are sweet due to their high concentration of sugars (about 30 g of fructose and 28 g of glucose in 100 g of raisins). The sugars can crystallize inside the fruit when stored after a long period, making the dry raisins gritty, but that does not affect their usability. These sugar grains can be dissolved by blanching the fruit in hot water or other liquids.