The raisins have been used as food from the earliest period of human history. Its high nourishing qualities had been named for its wide popularity even in ancient times. The raisings had been known to the traders of the Mediterranean coast in the Greek and Roman ages. The athletes of Greece used to take a large quantity of raisins every day in order to win feats of strength.
At the present time, it is regarded as an article of great commercial importance and is in demand all the world over.
Global Production and Varieties of Raisins
The raisins are dried grapes, but all grapes are not suitable for making raisins. The grapes, which are very sweet, are only selected for drying. It is produced in many parts of the world. But the great bulk of world products comes from Italy, France, Spain, Turkey, Iran, Afghanistan, Baluchistan California, Australia, and South Africa. California alone produces near about 200,000 tons of raisins every year.
Several varieties of raisins are sold in the market under different names. Seedless raisins are the most popular. They are called sultanas. Raisins of a bigger variety, with seeds, are also very highly esteemed. Another popular variety is the currant-the black dried grape of Greece. The current has derived its name from Corinth, which was a prosperous city of Greece and from which these raisins were exported.
Nutritional Value and Health Benefits
The raisins are held in high estimation for their rare food value. Analysis of raisins shows on average: 77.3 percent carbohydrate, 2.0 percent protein, 0.2 percent fat, 0.10 percent calcium, 0.08 percent phosphorus and 4.0 mg. percent iron. It also contains thiamin 60 microgrammes and miacin 0.5 mgs. per 100g. Its moisture content is only 18.5 percent and its energy value per 100gm. is 319.2
Sugar Content and Energy Value
The high food value of the raisins is principally due to their sugar content. The raisins, compared with grapes, are 8 times as much rich in sugar, and owing to their concentrated nature, are cheaper substitutes for grapes from the point of energy value. The sugar that is found in the raisins is superior. -like that of the grapes, to sugars of other varieties.
Glucose and Fruit Sugar in Raisins
A major portion of its sugar content is formed by glucose and fruit sugar. In comparison with other fruits, the raisins are the richest source of glucose. It is well known that glucose produces quick heat and energy in the body. For this reason, it is regarded as an excellent food in every form of debility and wasting disease. It is also helpful during convalescence.
But the claim of raisins to a prominent place in the diet does not rest on their valuable store of sugar alone. The raisins are regarded as great blood-forming food, owing to their easily assailable iron content.
Blood-Forming Properties and Alkalinity
It should be noted that they have higher excess of alkalinity than most other foods and help, to a considerable extent, to maintain the acid-base balance of the body. Besides these, it provides an excellent natural laxative. Especially the seedy raisins of a bigger variety are most helpful for securing proper evacuation.
Medicinal Uses and the “Raisin Cure”
The raisin is supposed to have many medicinal uses. From very ancient times it has been used as a medicine in India. In Europe also, people suffering from various chronic diseases are encouraged to take raisins as a mono diet for some time. It forms a treatment in itself and is known as a ‘raisin cure’. It is claimed that when it is taken for one month, the body becomes relieved of many disease products and health improves considerably as a result of proper elimination.
Various Ways to Incorporate Raisins into the Diet
Raisins with Milk or Curd
Raisins are taken in various ways. They may most conveniently be taken with milk or curd. Milk contains sufficient protein and raisins, and sugar. When they are taken together, they form a very valuable food, because raisins and milk supplement each other.
Raisins with Nuts (Cashew, Walnut, Groundnut)
In the same way, they may be taken with cashew nuts, walnut, or groundnut to great advantage. The combination greatly enhances the value of the food, because the nuts generally contain about 20 percent first-class protein.
Raisins in Salads
The raisins are extensively used in salads. Various raw fruits and vegetables may be used for preparing salads and a few raisins may be scattered over them. Salads thus prepared, make a palatable as well as a healthy dish.
Raisins in Curries and Commercial Cooking
Raisins may be added to any curry. They not only give flavor and relish to the diet, but also increase their food value. Other than at home, the chief use of raisins is in the bakery and confectionaries. They are also utilized widely in the preparation of jams, jellies, cakes, puddings, pies, and other commercial cooking.
Soaking and Preparation Methods of Raisins for Enhanced Digestion
The best way of taking raisins, however, is to soak them in cold water for about twelve hours. Soaking makes the raisins very easy to digest. So, when it is necessary to supply nutrition to the body without putting much pressure on the digestive organs, soaked raisins may be added to the diet with great profit.
Nutrition Absorption through Soaking Water
It should be remembered that much of the nutrition of the raisins is absorbed by the water. So the water should always be taken with the fruits, or utilized in some other way. It may conveniently be mixed with curd to prepare a cold drink.
Raisin-Water Tonic with Lime Juice
Raisins may also be crushed in the water in which they had been soaked and passed through a sieve or strained off, discarding the skin. The raisin water, thus prepared, becomes a tonic. Its taste and usefulness improve if a little lime juice is added to the extract. In febrile cases, the raisin water acts like medicine and food. When fruit juice is not available. It may also be used in baby feeding to great advantage.
Boiling Raisins in Milk
When necessary, raisins may be boiled in milk and then taken. It is not necessary, to soak the raisins in water when they are to be boiled.
The raisin is a very good keeper. The high content of sugar acts as a natural preservative for the fruit. However, it should always be washed before it is taken and should be thoroughly masticated.