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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, 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 Nutritional value 4 Sweetness 5 See also 6 References 7 External links

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.

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 are only available at ethnic grocers. Green raisins are produced in Iran. Raisins have a variety of colors (green, black, white) and sizes.

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.

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.

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

• Blackcurrant
• Zante currant
• Redcurrant
• Sultana
• Grape and raisin toxicity in dogs
• Raisin Bran

• 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. 

• Raisins. Cooking.com. Retrieved on 2005-07-14.
• Varietal & Nutritional Info. Raisins.org. Retrieved on 2007-04-19.
• The World's Healthiest Foods: Raisins