Types of raisins
Iranian raisins come in different colors and are differentiated according to the drying procedure. The major kinds are below:
Dark Raisins: This kind is prepared by drying the fruit in full sun and results in a dark color.
Golden Raisins: This kind is oven-dried and then sulfur is added to preserve its color.
Sultana Raisins: This kind is brown and is the most popular variety.
Green Raisins: This kind is naturally green, but sulfur is added to bring out a brighter color.
The history of raisin
The raisin was discovered accidentally, many years before Christ. People ate grapes but did not know that if they were to dry the grape, it would become this useful and delicious dried fruit called the raisin. Historians claim that the Phoenicians and Armenians were the first nations to produce raisins. Phoenicians established vineyards in Spain and Greece that were fitting for cultivating raisins and the Armenians established their vineyards in Iran, Turkey and Iraq. The Greeks and Romans had a high demand for raisins and then other countries started to use raisins as well.
Botany of the grape
The grape is from the vitaceae family and has more than 800 varieties. The most common variety of grape is the vinifera. Grapes can be different colors, such as green, red, purple and yellow. Grapes can be eaten plain or processed into raisins, fruit juice and marmalade.
The nutritional value of raisins
100 grams of raisins contains about 300 calories and is composed of approximately 75% carbohydrates, 5.3% fiber, 2.8% protein, 0-4% fat and is rich in potassium