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Soft, sweet, and bite-sized, raisins make a deliciously healthy out-of-hand treat. They can be added to granola and trail mix, used to add color and sweetness to salads, and are frequent additions to candy, hot cereals, cookies, muffins, and breads.
Before using raisins in baked goods, plump them by soaking them in water for 15 minutes or simmer them for several minutes. For dessert dishes, raisins can be plumped in wine. Plumping raisins helps keep them from becoming overly dry when baked.
The most common grapes used for raisins are Thompson seedless, Zante, and Muscat.
Both dark and golden seedless raisins (also called sultanas) are made from Thompson seedless grapes. The dark raisins are sun-dried for several weeks, which produces their dark color and shriveled appearance, whereas golden raisins have been oven-dried to avoid the darkening effect of the sunlight. Like other dried fruits, some golden raisins have been treated with sulfur dioxide to prevent darkening.
The tiny seedless Zante grapes produce the dried currants generally found on grocery store shelves.
Muscat grapes create a large, dark brown, and very fruity-tasting raisin. These raisins are the variety most often used for holiday baking, such as fruitcakes.
Raisins (seedless), 50 raisins (26g)
Calories: 78
Protein: 0.83g
Carbohydrates: 20.5g
Total Fat: 0.12g
Fiber: 1.04g
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
