Raisin

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For other uses, see Raisin (disambiguation).

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Image:Raisins 01.jpg

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Raisins
Nutritional value per 100 g

Energy 300 kcal 1250 kJ

<tr><td>- Sugars 59 g</td></tr><tr><td>- Dietary fiber 4 g </td></tr><tr><td>Calcium 50 mg</td><td>5%</td></tr><tr><td>Iron 1.9 mg</td><td>15%</td></tr><tr><td>Potassium 750 mg </td><td>16%</td></tr><tr><td>Sodium 11 mg</td><td>1%</td></tr>

Carbohydrates	79 g
Fat	0.5 g
Protein	3 g

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database</td></tr></table>

Raisins are dried grapes. They can be eaten raw or used in cooking and baking. They are produced in many regions of the world, such as the United States, Australia, Chile, Argentina, Mexico, Greece, Turkey, Iran, and South Africa.

1 Varieties
- 1.1 Size categorization
2 Nutritional value
- 2.1 Sweetness
3 Raisins and tooth decay
4 References
5 See also
6 External links

[edit] Varieties

Raisins come in many varieties, depending on the type or varietal of grape that is dried. The 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] Size categorization

Raisins are often also categorized by their relative size. An intermediate size raisin is typically referred to as a select or a medium. Jumbo is the larger size, and midget is the smaller.

However, in Australia, the generic term "raisin" also means it will be large in size.

Raisins are also produced in Greece, especially in the areas of Peloponessus, Crete and smaller islands. The main variety used in the Greek raisin is the sultana. The grapes are mostly sun-dried thus producing seedless raisins of average size and golden color.

A notable exception to this rule is the grape variety cultivated especially for the purpose of raisin production in Corinthia that give darker and smaller type of raisin named Corinthian. Corinthian raisins are not seedless.

[edit] Nutritional value

Raisins consist for about 60% by weight of sugars, 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

Raisins are very sweet due to their high concentration of sugar, and if they are stored for a long period the sugar crystallises inside the fruit. This makes the fruit gritty, but does not affect their usability. To decrystalise 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] Raisins and tooth decay

Dentists and dental hygienists have long recommended not eating raisins as it was believed that the combinations of sugars and stickiness in them would promote tooth decay and gum disease.

However, research indicates that the stickiness of a food is not an indicator of its effects on oral health. Additionally, raisins have been found to contain several chemical compounds that may assist in fighting oral bacteria.

In a laboratory, extracts from raisins were found to slow the growth of Streptococcus mutans, the main bacteria behind tooth decay. Five chemicals in raisins — oleanolic acid, oleanolic aldehyde, betulin, betulinic acid, and 5-(hydroxymethyl)-2-furfural — seem to be responsible for slowing the bacteria. In addition, oleanic acid prevents S. mutans from sticking to tooth enamel. (Wu, et al., 2005)

[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