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raisin (n.)
1.dried grape
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Merriam Webster
RaisinRai"sin (rā"z'n), n. [F. raisin grape, raisin, L. racemus cluster of grapes or berries; cf. Gr. "ra`x, "rago`s, berry, grape. Cf. Raceme.]
1. A grape, or a bunch of grapes. [Obs.] Cotgrave.
2. A grape dried in the sun or by artificial heat.
Raisin tree (Bot.), the common red currant bush, whose fruit resembles the small raisins of Corinth called currants. [Eng.] Dr. Prior.
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Wikipedia
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 (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. Raisins may be eaten raw or used in cooking, baking and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and Canada 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.[1]
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The word raisin dates back to Middle English and is a loanword from Old French; in French, raisin means "grape," while 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."[2]
This unreferenced section requires citations to ensure verifiability. |
Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, and 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 flavor. 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.
Raisins range from about 67% to 72% sugars by weight,[3] most of which is fructose and glucose. They also contain about 3% protein and 3.5% dietary fiber.[4] Raisins, like prunes and apricots, are also high in certain antioxidants, but have a lower vitamin C content than fresh grapes. Raisins are low in sodium and contain no cholesterol.[5]
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.
Look up raisin in Wiktionary, the free dictionary. |
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