Raisin facts for kids
A raisin is simply a dried grape. Raisins are made in many parts of the world. You can eat them as a snack, or use them in cooking, baking, and even making drinks. In some countries like the United Kingdom and Australia, the word "raisin" usually means a dark, large dried grape. A "sultana" is a golden-colored dried grape, and a "currant" is a small, dark, seedless dried grape.
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Where the Word "Raisin" Comes From
The word "raisin" has been around since the Middle English times. It came from an old French word. In modern French, raisin means "grape." If you want to say "dried grape" in French, you say raisin sec, which means "dry grape." This French word originally came from the Latin word racemus, meaning "a bunch of grapes."
Different Types of Raisins
Raisins come in many different types, depending on the grape used. They also come in various sizes and colors, like green, black, brown, blue, purple, and yellow. Some popular types are seedless, meaning they don't have seeds inside. These include the sultana (often called Thompson Seedless in the United States) and Flame grapes.
Raisins are usually dried by the sun. However, they can also be dipped in water and dried using machines. "Golden raisins" are often dried in special machines that control the temperature and moisture. This helps them stay lighter in color and softer. Sometimes, a substance called sulfur dioxide is used on them after drying.
Black Corinth or Zante currants are tiny raisins. They are often seedless, much darker, and have a slightly sour, tangy taste. People often just call them currants. Muscat raisins are larger than other types and are also sweeter. Some unique raisin types from Asia are only found in special food stores in Western countries.
What's Inside Raisins? (Nutrition)
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,252 kJ (299 kcal) |
|
79.18 g
|
|
| Sugars | 59.19 g |
| Dietary fiber | 3.7 g |
|
0.46 g
|
|
|
Protein
|
3.07 g
|
| Vitamins | Quantity
%DV†
|
| Thiamine (B1) |
9%
0.106 mg |
| Riboflavin (B2) |
10%
0.125 mg |
| Niacin (B3) |
5%
0.766 mg |
| Pantothenic acid (B5) |
2%
0.095 mg |
| Vitamin B6 |
13%
0.174 mg |
| Folate (B9) |
1%
5 μg |
| Choline |
2%
11.1 mg |
| Vitamin C |
3%
2.3 mg |
| Vitamin E |
1%
0.12 mg |
| Vitamin K |
3%
3.5 μg |
| Minerals | Quantity
%DV†
|
| Calcium |
5%
50 mg |
| Iron |
14%
1.88 mg |
| Magnesium |
9%
32 mg |
| Manganese |
14%
0.299 mg |
| Phosphorus |
14%
101 mg |
| Potassium |
25%
749 mg |
| Sodium |
1%
11 mg |
| Zinc |
2%
0.22 mg |
| Other constituents | Quantity |
| Fluoride | 233.9 µg |
|
Link to USDA Database entry
|
|
| †Percentages estimated using US recommendations for adults. | |
Raisins are quite sweet because they contain a lot of sugars, mostly fructose and glucose. They also have about 3% protein and a good amount of dietary fiber. Like prunes and apricots, raisins are rich in certain antioxidants, which are good for your body. However, they have less vitamin C than fresh grapes. Raisins are low in sodium (salt) and have no cholesterol.
Eating raisins regularly might help lower blood pressure in people with slightly high blood pressure. They are also a good snack for managing weight because they help control blood sugar and keep your digestive system working well. For people with type 2 diabetes, swapping unhealthy snacks for raisins has shown good results, like lower blood pressure.
Raisins are also known for having a lot of boron, a mineral that might be important for keeping your bones and joints healthy. Golden raisins tend to have more antioxidants than sun-dried black raisins.
Raisins and Pets
It's important to know that raisins can be harmful to dogs. They can cause kidney problems in dogs, though scientists are still trying to figure out exactly why this happens. So, always keep raisins away from your furry friends!
Why Raisins Are So Sweet
Raisins are very sweet because they have a high amount of natural sugars. Sometimes, these sugars can crystallize inside the fruit if they are stored for a long time. This can make the raisins feel a bit gritty. But don't worry, this doesn't mean they've gone bad! You can make these sugar crystals disappear by quickly dipping the raisins in hot water or other liquids.
How Raisins Are Made
In 2016, about 1.2 million metric tons of raisins were produced worldwide. The United States was the biggest producer, making about a quarter of all raisins.
Raisins are made by drying harvested grape berries. For a grape to dry, the water inside it needs to move from the middle of the grape to its surface, where it can evaporate. This process can be tricky because grape skins have a waxy layer that stops water from easily passing through.
Making raisins usually involves three main steps: pre-treatment, drying, and post-drying processes.
Pre-treatment of Grapes
Pre-treatment is a very important first step. It helps the water leave the grapes faster during drying. When water leaves quickly, it helps prevent the raisins from turning too brown and makes them look better. Historically, people in places like the Mediterranean used a special cold dip made of potassium carbonate and fatty acids. This dip could make water leave the grapes two to three times faster.
Today, new methods include dipping grapes in oil mixtures or weak alkaline solutions. These methods help water move to the grape's surface, making the drying process more efficient.
Drying the Grapes
There are three main ways to dry grapes: sun drying, shade drying, and mechanical drying. Sun drying is cheap, but it can lead to problems like dirt getting on the raisins, insects, or mold. Also, sun-dried raisins might not always be the best quality, and the process is very slow.
Mechanical drying uses machines and is done in a safer, more controlled environment. This method guarantees faster drying. One type of mechanical drying uses microwaves. The water inside the grapes absorbs microwave energy, which makes it evaporate quickly. Microwave drying often makes raisins that are a bit puffy.
After Drying (Post-drying Processes)
Once the grapes are dried, they are sent to processing plants. Here, they are cleaned with water to remove any dirt or foreign objects that might have stuck to them during drying. Stems and any raisins that aren't good enough are also removed. The washing might make the raisins a bit wet again, so they go through another quick drying step to remove that extra moisture.
Every step in making raisins is important for their final quality. Sometimes, after the pre-treatment but before drying, sulfur dioxide is added to the raisins. This helps stop them from turning brown and also helps keep their flavor and important vitamins during the drying process.
See also
In Spanish: Pasa para niños
