| Revision as of 01:59, 31 October 2020 editEsrever (talk | contribs)Extended confirmed users, File movers, Pending changes reviewers, Rollbackers39,515 editsm words used as words need italicsTags: Mobile edit Mobile app edit iOS app edit← Previous edit | Revision as of 05:03, 11 November 2020 edit undo150.242.173.245 (talk) Are raisins good for health?Tags: Reverted blankingNext edit → | ||
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| Raisins are sweet due to their high concentration of sugars (about 30% fructose and 28% glucose by weight). The sugars can ] 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 ] the fruit in hot water or other liquids. | Raisins are sweet due to their high concentration of sugars (about 30% fructose and 28% glucose by weight). The sugars can ] 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 ] the fruit in hot water or other liquids. | ||
| Raisins are good for health, you can eat 10 to 40 raisins a day, while raisins are more energetic than almonds. You shall also eat almonds from 10 to 15 a day. So that your brain will become more energetic | |||
| ==Raisin production== | |||
| Global production in 2016 was 1.2 million metric tons, with the US as the top producer contributing 24% of the global harvest.<ref>{{cite web|title=Nuts & Dried Fruits Global Statistical Review 2015 / 2016, p 66|url= http://www.nutfruit.org/wp-continguts/uploads/2016/05/Global-Statistical-Review-2015-2016.pdf|publisher=International Nut and Dried Fruit Council|accessdate=26 June 2017|url-status=dead|archiveurl= https://web.archive.org/web/20170516200716/http://www.nutfruit.org/wp-continguts/uploads/2016/05/Global-Statistical-Review-2015-2016.pdf|archivedate=16 May 2017|df=dmy-all}}</ref> | |||
| Raisins are produced commercially by drying harvested grape ]. For a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate.<ref name="raisin processing">{{Cite journal | last1 = Esmaiili | first1 = M. | last2 = Sotudeh-Gharebagh | first2 = R. | last3 = Cronin | first3 = K. | last4 = Mousavi | first4 = M. A. E. | last5 = Rezazadeh | first5 = G. | title = Grape Drying: A Review | doi = 10.1080/87559120701418335 | journal = Food Reviews International | volume = 23 | issue = 3 | pages = 257 | year = 2007 | pmid = | pmc = | s2cid = 83652015 }}</ref> However, this diffusion process is very difficult because the grape skin contains wax in its cuticle, which prevents the water from passing through.<ref name="raisin processing" /> In addition to this, the physical and chemical mechanisms located on the outer layers of the grape are adapted to prevent water loss.<ref name="raisin production">Christensen, L.P., and Peacock, W.L. (20 April 2013) {{webarchive|url=https://web.archive.org/web/20130612192433/http://iv.ucdavis.edu/files/24413.pdf |date=12 June 2013 }}. ''Raisin Production Manual'', ] at ].</ref> | |||
| The three steps to commercial raisin production include pre-treatment, drying, and post-drying processes.<ref name="raisin processing" /> | |||
| ===Pre-treatment=== | |||
| Pre-treatment is a necessary step in raisin production to ensure the increased rate of water removal during the drying process.<ref name="raisin processing" /> A faster water removal rate decreases the rate of browning and helps to produce more desirable raisins.<ref name="raisin processing" /> The historical method of completing this process was developed in the Mediterranean and Asia Minor areas by using a dry emulsion cold dip made of potassium carbonate and ethyl esters of fatty acids.<ref name="raisin production" /> This dip was shown to increase the rate of water loss by two- to three-fold.<ref name="raisin production" /> | |||
| Recently, new methods have been developed such as exposing the grapes to oil emulsions or dilute alkaline solutions. These methods can encourage water transfer to the outer surface of grapes which helps to increase the efficiency of the drying process.<ref name="raisin processing" /> | |||
| ===Drying=== | |||
| ]'', ventilated sheds for drying grapes into raisins in ]]] | |||
| The three types of drying methods are: sun drying, shade drying, and mechanical drying.<ref name="raisin processing" />{{explain|date=February 2018}} Sun drying is an inexpensive process; however, environmental contamination, insect infections, and microbial deterioration can occur and the resulting raisins are often of low quality. Additionally, sun drying is a very slow process and may not produce the most desirable raisins.<ref name="raisin processing" /> | |||
| Mechanical drying can be done in a safer and more controlled environment where rapid drying is guaranteed. One type of mechanical drying is to use microwave heating. Water molecules in the grapes absorb microwave energy resulting in rapid evaporation. Microwave heating often produces puffy raisins.<ref name="raisin processing" /> | |||
| ===Post-drying processes=== | |||
| ], India.]] | |||
| After the drying process is complete, raisins are sent to processing plants where they are cleaned with water to remove any foreign objects that may have become embedded during the drying process.<ref name="raisin processing" /> Stems and off-grade raisins are also removed. The washing process may cause rehydration, so another drying step is completed after washing to ensure that the added moisture has been removed.<ref name="raisin processing" /> | |||
| All steps in the production of raisins are very important in determining the quality of raisins. Sometimes, sulfur dioxide is applied to raisins after the pre treatment step and before drying to decrease the rate of browning caused by the reaction between polyphenol oxidase and phenolic compounds. Sulfur dioxide also helps to preserve flavor and prevent the loss of certain vitamins during the drying process.<ref name="raisin production" /> | |||
| ===Nutrition and health=== | |||
| ], Video by ].]] | |||
| Raisins are rich in ], carbohydrates with a low ], and minerals like copper and iron, with a low fat content. Raisins are often recommended as a snack for weight control because they help the control of glucose, the good functioning of the digestive system and the regulation of blood pressure.<ref>{{cite journal |last1= Kanellos |first1=P. T. |last2=Kaliora |first2=A. C. |last3=Gioxari |first3=A. |last4=Christopoulou |first4=G. O. |last5= Kalogeropoulos |first5=N. |last6=Karathanos |first6=V. T. |title=Absorption and Bioavailability of Antioxidant Phytochemicals and Increase of Serum Oxidation Resistance in Healthy Subjects Following Supplementation with Raisins |journal=Plant Foods for Human Nutrition |volume=68 |issue=4 |pages=411–5 |year=2013 |pmid=24114059 |doi=10.1007/s11130-013-0389-2 |s2cid=207233871 }}</ref> | |||
| Replacing unhealthy snacks with raisins as a dietary habit has shown positive benefits in patients with type 2 diabetes, including reduced diastolic blood pressure and increased levels of plasma antioxidants.<ref>{{cite journal |last1=Kanellos |first1=P.T. |last2=Kaliora |first2=A.C. |last3=Tentolouris |first3=N.K. |last4=Argiana |first4=V. |last5=Perrea |first5=D. |last6=Kalogeropoulos |first6=N. |last7=Kountouri |first7=A.M. |last8=Karathanos |first8=V.T. |title=A pilot, randomized controlled trial to examine the health outcomes of raisin consumption in patients with diabetes |journal=] |volume=30 |issue=3 |pages=358–64 |year=2014 |pmid=24262513 |doi= 10.1016/j.nut.2013.07.020 }}</ref> | |||
| Corinthian raisins are a moderate glycemic index fruit that can be consumed in small amounts even by diabetic patients instead of sweets.<ref>{{cite journal |last1=Kanellos |first1=Panagiotis T. |last2=Kaliora |first2=Andriana C. |last3= Liaskos |first3=Christos |last4=Tentolouris |first4=Nikolaos K. |last5=Perrea |first5=Despina |last6=Karathanos |first6= Vaios T. |title=A Study of Glycemic Response to Corinthian Raisins in Healthy Subjects and in Type 2 Diabetes Mellitus Patients |journal=Plant Foods for Human Nutrition |volume=68 |issue=2 |pages=145–8 |year=2013 |pmid=23564595 |doi= 10.1007/s11130-013-0348-y |s2cid=35753795 }}</ref> | |||
| Antioxidants in Greek raisins may reduce the risk for malignancies in the stomach and colon.<ref>{{cite journal |last1= Kountouri |first1=Aggeliki M. |last2=Gioxari |first2=Aristea |last3=Karvela |first3=Evangelia |last4=Kaliora |first4= Andriana C. |last5=Karvelas |first5=Michalis |last6=Karathanos |first6=Vaios T. |title=Chemopreventive properties of raisins originating from Greece in colon cancer cells |journal=Food & Function |volume=4 |issue=3 |pages=366–72 |year=2013 |pmid=23211994 |doi=10.1039/c2fo30259d }}</ref> | |||
| Raisins have one of the highest concentrations of ] in dried food, containing between 2 and 3 mg per 100 grams. Boron may be important for maintaining healthy bone and joint quality. It has been shown to disadvantage testosterone synthesis.<ref>{{cite web|url=http://www.inchem.org/documents/ehc/ehc/ehc204.htm|title=Boron (EHC 204, 1998)|work=]}}</ref> According to a study published in "]", golden raisins have a higher antioxidant capacity than sun-dried black raisins do. | |||
| == See also == | == See also == | ||
Revision as of 05:03, 11 November 2020
Dried grape For other uses, see Raisin (disambiguation).
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape.
Etymology
The word "raisin" dates back to Middle English and is a loanword from Old French; in modern French, raisin means "grape", while a dried grape is a raisin sec, or "dry grape". The Old French word, in turn, developed from the Latin word racemus, "a bunch of grapes".
Varieties
Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors including green, black, brown, blue, purple, and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the United States), the Greek currants (black corinthian raisins, Vitis vinifera L. var. Apyrena) and Flame grapes. Raisins are traditionally sun-dried, but may also be water-dipped and artificially dehydrated.
"Golden raisins" are generally dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. They are often treated with sulfur dioxide after drying.
Black Corinth or Zante currant are miniature, sometimes seedless raisins that are much darker and have a tart, tangy flavor. They are often called currants. Muscat raisins are large compared to other varieties, and also sweeter.
Several varieties of raisins produced in Asia are available in the West only at ethnic grocers. Monukka grapes are used for some of these.
Nutrition
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,252 kJ (299 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Carbohydrates | 79.18 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 59.19 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 3.7 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Fat | 0.46 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Protein | 3.07 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Fluoride | 233.9 µg | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Link to USDA Database entry | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||||||||||||||||||||||||||||||||||||
Raisins can contain up to 72% sugars by weight, most of which is fructose and glucose. They also contain about 3% protein and 3.7%–6.8% dietary fiber. 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.
Data presented at the American College of Cardiology's 61st Annual Scientific Session in 2012 suggest that, among individuals with mild increases in blood pressure, the routine consumption of raisins (three times a day) may significantly lower blood pressure, compared to eating other common snacks.
Toxicity in pets
Main article: Grape and raisin toxicity in dogsRaisins can cause kidney failure in dogs. The cause of this is not known.
Sugars
Raisins are sweet due to their high concentration of sugars (about 30% fructose and 28% glucose by weight). The sugars can crystallise 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.
Raisins are good for health, you can eat 10 to 40 raisins a day, while raisins are more energetic than almonds. You shall also eat almonds from 10 to 15 a day. So that your brain will become more energetic
See also
- Dried fruit
- Raisin cake
- Snap-dragon, a Victorian parlour game that involved raisins being plucked from a bowl of burning brandy.
- Sun-Maid, a popular brand of raisins available in North America and the United Kingdom.
- The California Raisins, a fictional music group of anthropomorphized raisins created by CalRAB to promote the food on TV
- The chocolate-covered raisin, a candy made by coating the dried fruit in chocolate.
- Oatmeal raisin cookie
References
- Dom Costello. "Kew Gardens explanation". Royal Botanic Gardens, Kew. Archived from the original on 5 September 2012. Retrieved 16 January 2013.
- ^ Chiou, Antonia; Panagopoulou, Eirini A.; Gatzali, Fotini; De Marchi, Stephania; Karathanos, Vaios T. (2014). "Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena)". Food Chemistry. 146: 157–65. doi:10.1016/j.foodchem.2013.09.062. PMID 24176327.
- "currant". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.) Entry at "currant": "'raisins of Corauntz n.' (also called 'raisins of Corinth')".
- Harper, Douglas. "raisin". Online Etymology Dictionary.
- "Types of Raisins: Currants, Golden Seedless, and More". Berkeley Wellness. Remedy Health Media. Archived from the original on 21 September 2017. Retrieved 20 September 2017.
- United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
- Albert Julius Winkler. General viticulture, University of California Press, 1962, p. 645. ISBN 978-0-520-02591-2
- "USDA NDB Raisins". USDA. Archived from the original on 10 June 2015. Retrieved 20 April 2013.
- "Nutrition Experts & Dietitians » California Raisins – The Wise Choice". California Raisin Advisory Board. 22 February 1999. Archived from the original on 15 January 2012. Retrieved 16 January 2013.
- Bays, Harold E.; Schmitz, Kathy; Christian, Amber; Ritchey, Michelle; Anderson, James (2012). "Raisins And Blood Pressure: A Randomized, Controlled Trial". Journal of the American College of Cardiology. 59 (13): E1721. doi:10.1016/S0735-1097(12)61722-7.
{{cite journal}}: Unknown parameter|lay-url=ignored (help); Unknown parameter|laydate=ignored (help); Unknown parameter|laysource=ignored (help) - DiBartola, Stephen P. (2012). Fluid, electrolyte, and acid-base disorders in small animal practice (4th ed.). St. Louis, Mo.: Saunders/Elsevier. p. 155. ISBN 978-1-4377-0654-3.
Further reading
- C. D. Wu; J. F. Rivero-Cruz; M. Zhu; B. Su; A. D. Kinghorn (2005). "Antimicrobial Phytochemicals in Thompson Seedless Raisins (Vitis vinifera L.) Inhibit Dental Plaque Bacteria". American Society for Microbiology meeting. 5–9 June. Atlanta.
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