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raisin

File:Raisins_01.jpg · Wikimedia Commons · See Wikimedia Commons

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raisin

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Also known as dried raisin, raisins

thumb|A variety of raisins from different grapes thumb|Golden raisins (sultanas)

AI overview

A raisin is a dried grape that is made by removing moisture from fresh grapes, resulting in a small, wrinkled sweet fruit. Raisins are widely used in cooking, baking, and as a snack because they are nutritious, shelf-stable, and can be made from different grape varieties, each producing raisins with distinct flavors and appearances.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 91 products

aNutri-Score
1NOVA · Unprocessed / minimally processed
Energy
278 kcal
Fat
1.7 g
— of which saturates
0.3 g
Carbohydrates
132.9 g
— of which sugars
56 g
Fibre
4.1 g
Protein
2.9 g
Salt
0.02 g
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via Open Food Facts · ODbL

~6 min read

Encyclopedic overview

11 sections
Contents
  • Varieties
  • Processing
  • Pre-treatment
  • Drying
  • Post-drying processes
  • Production
  • Nutrition
  • Toxicity in animals
  • Gallery
  • See also
  • References

thumb|A variety of raisins from different grapes thumb|Golden raisins (sultanas)

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. The word raisin is commonly used for the dried dark-colored seedless grape, while sultana is a golden-colored dried grape, and currant is a dried small Black Corinth seedless grape.

Excerpted from Wikipedia’s “raisin” article, available under the CC BY-SA 4.0 licence.

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