Raisins
Raisins
Raisins (/ˈreɪzənz/), are dried grapes. They are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing.
Etymology
The term "raisin" dates back to Middle English and is a loanword from Old French; in modern 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."
Production
Raisins are made primarily by sun drying and, less commonly, by dehydrating grapes. They are typically sun-dried, but may also be water-dipped, or dehydrated. "Golden" raisins are treated with sulfur dioxide after drying to give them their golden color.
Nutritional Value
Raisins are high in certain antioxidants and are a good source of dietary fiber. They also contain small amounts of vitamin C, iron, calcium, and potassium.
Related Terms
- Grape: The fruit from which raisins are made.
- Drying (food): The process by which raisins are typically produced.
- Sulfur dioxide: A compound sometimes used in the production of golden raisins.
- Antioxidant: A substance such as vitamin C or E that removes potentially damaging oxidizing agents in a living organism.
External links
- Medical encyclopedia article on Raisins
- Wikipedia's article - Raisins
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