Black raisin Sultana

It was discovered accidentally many years before Christ. People did eat grapes but did not know that if it were dried, it would become the useful and delicious fruit called raisin. Historians claim that the Phoenicians and Armenians were the first nation to produce raisins. The Phoenicians established wineries in Spain and Greece they went for growing raisins; Armenians established their vineyards in Iran, Turkey and Iraq. The Greeks and Romans had a strong demand for raisins and then other countries have started using raisins too. According to FAO statistics, Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries.

Raisins combine the benefits of grapes and also provide other. However, they have more calories than fresh grapes but they also contain a fourfold proportion of trace elements: calcium, iron, magnesium and potassium (combat hypertension) … minerals and carbohydrates, and vitamins (except vitamin C), especially B. Its fibers are well tolerated by the body and have a favourable effect on the gastrointestinal tract and colon. This dry fruit, concentrated in polyphenols, is recommended especially for its antioxidant qualities preserving the cardiovascular system (reducing the bad cholesterol). It also helps prevent muscle fatigue, cramping … and is therefore recommended for athletes (because it facilitates fast recovery), but also for people with abdominal obesity. The red raisins provided twice more substances (therefore more effective than white raisins). Raisins can be cooked in culinary preparations or consumed raw, as a candy.

100 grams of raisins to about 300 calories and contains approximately , carbohydrates 75% , 5.3 % fiber , 2.8 % protein and high in potassium .

100g of raisins :

• potassium
• phosphorus
• calcium
• magnesium
• sodium
• iron
• vitamin B
• vitamin C