Which raisins are the most useful: light or dark, with or without pits. vitamins in raisins
Raisins are dried grapes. The very name "raisins", translated from the Turkic language, means "grapes". There are several classifications of raisins: by belonging to the variety, by the method of processing, by quality characteristics.
Thus, raisins are usually divided into four types:
Kishmish, or light raisins - rather small, pitted, dried from white grapes;
Shigani, or dark raisins - can be black, blue or burgundy, dried from "cinnamon" grapes, can be sweet and semi-sweet, dryish;
Regular raisins - light olive color with one seed, medium size;
Lady's fingers - very large, fleshy, sweet with large bones, dried from the germian variety.
The first two types of raisins are often used for the preparation of bakery and confectionery products. It is believed that the second of them is especially well suited for cupcakes. The third type is most often used for making compotes and other drinks. It is well suited for meat dishes and pilaf. Usually in this case it is customary to combine it with apricots. The fourth type has also become quite widespread in cooking.
In the field of trade, it is customary to distinguish between factory-processed and hand-processed raisins. Factory-made is better cleaned of various impurities, but it is not as fragrant as a hand-processed product.
According to the degree of processing and purification, raisins are conventionally divided into: Eurograde; semifinished; industrial.
Within the varieties there is also a certain gradation. For example, kishmish can be divided into several varieties such as:
White sultanas dried in the sun without pretreatment
Sabza - the same raisins dried in the sun after scalding in an alkaline solution
Soyagi - grapes dried in the shade in special rooms
Shagani - black raisin dried in the sun without processing
Avlon - raisins from grapes with seeds of any variety, dried in the sun without pre-treatment
Germian - coarse-grained raisins from the best raisin varieties, obtained by drying in the sun and scalding in alkali.
Raisins contain vitamins B1, B2, B5, which contribute to the normal functioning of the nervous system and good sleep, as well as potassium in large quantities. In addition, raisins contain elements such as sodium, phosphorus, magnesium, calcium, and iron. It should be noted that the amount of sugars - glucose and fructose - in raisins is 8 times higher than in grapes.
It is believed that dark varieties of raisins are more useful than light ones.
The medicinal properties and benefits of raisins were highly valued even among the inhabitants of the Ancient East. So it is believed that raisins are very good for the heart, and strengthens the heart muscle. Some doctors assure that blue raisins help to increase the amount of hemoglobin in the blood and strengthen the immune system.
Scientists have come to the conclusion that dark varieties of raisins can be used as a prophylactic for caries and gum disease. The antioxidants present in raisins, in particular oleanolic acid, inhibit the growth of bacteria that cause dental diseases.
The connection of boron with calcium in this product makes it a good preventive and therapeutic agent for osteoporosis and osteochondrosis. Due to the presence of potassium, in combination with diuretic properties, raisins are useful for edema and poisoning. Also, this product is recommended for loss of strength, fatigue and nervousness. It is believed that the amount of magnesium and vitamin B group makes this dried fruit a good remedy for insomnia, depression and mood raising. Due to the presence of antioxidants, raisins are considered a good prophylactic against cancer. It is believed that raisins are useful for feverish conditions, anemia, disorders of the kidneys and the digestive system.
Various sources recommend raisins to people who expose themselves to constant physical exertion, as it contains vegetable fats and proteins (proteins). So nutritionists advise athletes to combine raisins with nuts and honey, such a composition will help students during the busy period of sessions. In addition, raisins have a positive effect on memory.
In folk medicine, raisins have long been used for medicinal purposes and are used for colds, coughs, bronchitis, pain in the heart. Also, some experts recommend raisins during the rehabilitation period after illnesses.
It is important to remember that raisins are a fairly high-calorie product, since it can contain from 250 to 500 calories per 100 grams of dried berries.
Raisins are part of both sweet confectionery and bakery products, and are added to the first and second courses. Raisins are added to salads, cereals and soups. Raisins go well with meat, fish and vegetables, as well as dairy products. Very tasty drinks are also prepared from raisins: compotes, fruit drinks, infusions. Crushed and pitted, it is used to make puddings and confectionery.
Before eating, raisins should be washed very thoroughly, as industrial drying processes them with sulfur and other chemicals that can adversely affect health. If you choose raisins by appearance, then raisins obtained from light grapes should be dark, brown during the drying process. If the raisins are oily, evenly yellow and soft, this is a sign that the berry has been processed and a reason to refuse to buy.
Among dried fruits in terms of useful properties, this dried berry is in the first place. It retains literally all the properties of grapes - 100% of trace elements and 70-80% of vitamins. It contains nitrogenous substances, oleanolic and tartaric acids, fiber, ash, vitamins B5, B1 and B2 (read), ascorbic acid, boron, magnesium, phosphorus, zinc.
Calorie content of raisins per 100 g is 264 kcal:
- Proteins - 2.9 g
- Fats - 0.6 g
- Carbohydrates - 66.0 g
Everyone knows that raisins are useful, but not everyone knows about the features of a particular variety. What are they like?
Raisin varieties:
- Dark pitted. In cooking, it got its name "cinnamon", and in the field of trade it is called "shigani" or "bidana". It can be savory dry or very sweet. By the way, this variety is much more useful than other types.
- Light pitted. It is made from sweet green and white grapes. In cooking, it is called kishmish, and the modern trade name is "sabza".
- Dried fruit of light olive color with one stone, medium size.
- Large fleshy variety, very sweet in taste, having 2-3 seeds. It is made from the "lady's fingers" grape variety, as well as from germian. Color - amber.
Each variety is useful in its own way: seedless raisins - raisins - are useful because of the high content of potassium. If dried white fruit has a beneficial effect on the intestines and stomach, then dark varieties contain rubidium - a useful element for hematopoiesis, it helps to cleanse blood vessels from atherosclerotic plaques.
"Tailed" raisins do not undergo mechanical processing during the separation of the stalks - so the berries do not crumple and retain their appearance.
What are the benefits of raisins:
- get rid of cough with bronchitis. To do this, soak it with milk in a pot and eat at night. And to strengthen the lungs, it will be enough to eat 50 g of raisins a day.
- inhibit the growth of dangerous bacteria and protect against caries and gum disease. They do not contain dangerous sugars - therefore, they are not so terrible for tooth enamel.
- regulate the activity of nerve cells due to the content of niacin, or vitamin PP, in it. The more of this vitamin, the nervous activity will be more productive and less prone to stress.
- relieve migraines - for this it is enough to soak it in cold water for 30 minutes and take it inside.
- facilitate the course of viral hepatitis A. For this, an infusion of raisins in grape vinegar is used, which can also be used to treat tumors of internal organs (for example, the spleen).
- pregnant women and nursing mothers - during pregnancy, iron and magnesium deficiency can be replenished with a small portion of raisins, and when feeding them, you can increase the amount of milk.
Probably, many have noticed that if you throw raisins into a glass of champagne, then it will jump up and down without stopping. How can this be explained? The fact is that in a glass a sufficient amount of gases raise the raisin to the surface. Part of the bubbles goes into the atmosphere, and the dried berry, which has a higher density than the density of champagne, sinks to the bottom and begins to "grow" with bubbles again. The bubbles, in turn, overcoming the critical mass, again raise it to the surface. That's the whole secret.
Video about the benefits of raisins:
This dried berry is contraindicated in gastric and duodenal ulcers, diabetes mellitus, ulcerative processes in the oral cavity, enterocolitis, obesity and active form of pulmonary tuberculosis.
Please note: if the dried grapes are too oily, soft and evenly yellow, then they have been chemically processed.
If dried fruit from light grape varieties was dried in a natural way, then it should have a light brown color, but not golden yellow! To preserve the color, white varieties of raisins are treated with sulfur dioxide. Therefore, it is necessary to thoroughly rinse its light appearance by soaking it in warm water for 15 minutes.
For disinfection, you can hold it in kefir or sour milk. When choosing raisins, you can try to grind 1 berry between your fingers - if the dried fruit is contaminated with insect larvae, it will be easier to notice them.
Video on how raisins are made:
Views: 1988
09.02.2018
Raisins, as everyone knows, are a type of dried fruit and, in fact, are dried grapes. This delicacy has been deservedly popular for over five and a half thousand years, although raisins (from the Turkic dialect this word is translated as “grapes”) were previously considered exclusively a berry containing seeds.
The pitted product is popularly called "kishmish".
How are raisins made?
Usually growers, in countries where climatic conditions allow, dry the grapes under the sun in the open air for two or more weeks. A prerequisite is the presence of light, air and heat, so the largest amount of raisins is produced in Asia and North America.
Not every grape variety is suitable for making raisins, but only berries with thin skins and juicy fleshy flesh.
Properly cooked raisins in the process of drying in the fresh air, as a rule, do not lose their nutritional and beneficial properties, while retaining up to 80% of vitamins and completely saving all the main nutrients.
To get one kilogram of finished delicacy, winegrowers have to dry up to five kilograms of raw materials.
Alas, in recent years, raisin producers, in order to reduce labor costs and speed up the drying process, are increasingly using artificial equipment (ovens) for the temperature treatment of berries, using chemically active substances. Raisins produced in this way, for obvious reasons, are better stored, and are less damaged by pests and infections. Therefore, if on sale you come across an attractive-looking product of a bright saturated color, then most likely it was artificially dried, treated with sulfur dioxide, and then tinted with a dye. To give the berries a shine and an attractive presentation, unscrupulous manufacturers often lubricate the berries with either glycerin or fat, so you should beware of buying a knowingly low-quality product. Technologically correct dried berries have a natural, natural color and a slight matte coating.
To check the quality of raisins, just take and throw a dry berry up. Falling, she will make a sound resembling the fall of a small pebble. Any other sound will mean a fake.
If you still purchased suspicious-looking berries, you shouldn’t worry too much about this, during heat treatment, sulfurous acid will evaporate, though along with some vitamins and other useful substances. This should be remembered.
Useful properties of raisins
Ancient healers used raisins as a remedy for the treatment of various diseases, and until now, grapes occupy one of the places of honor in folk medicine, continuing to be in high demand due to the presence of a large number of elements useful for the human body.
The energy value of raisins is 300 kcal (per 100 grams of product).
This delicacy contains a huge amount of proteins, fats, carbohydrates, vegetable sugars, acids, tannins and other macro and microelements, including iron, phosphorus, zinc, magnesium, calcium and so on (you can safely list the entire periodic table of the great Mendeleev) .
It is generally accepted that seeded raisins are healthier than seedless ones. In addition, according to most scientists, it is due to the drying process, in which excess moisture is removed from the berries, that the beneficial substances in the berries become more concentrated. For example, the content of glucose and fructose is eight times higher than the amount of these components, compared with fresh berries.
Raisins contain a lot of iron (especially in dark varieties), a huge amount of vitamins (B1, B2, B5), so the use of berries has a beneficial effect on the human nervous system, improves sleep and has a sedative effect on the body, including strengthening the immune system.
Dried berries help to improve the functioning of the cardiovascular system, activating the activity of the heart muscle, and help to resist high blood pressure. They are also worth using for bronchitis, lung disease, runny nose, cough and sore throat.
Due to the high content of boron in the berries, raisins are recommended for the elderly, as it inhibits the development of osteoporosis (improves bone strength). The positive effect of raisins on the kidneys has been proven, since the berries have a strong diuretic and choleretic effect, and also normalize the work of the gastrointestinal tract.
The soothing effect that raisins have for constipation problems has long been known, and the arginine contained in the fruits helps to increase male strength.
Thanks to oleanolic acid, which is part of raisins, a significant antibacterial effect is exerted on the human body, so the use of berries has a beneficial effect on the condition of the dental cavity and gums.
Varieties of raisins
Usually negligent merchants selling raisins invite buyers by naming an unimaginable number of different attractive and far-fetched names.
In fact, there are only four varieties of raisins:
Light pitted (kishmish)
Dark (black) pitted
Single-pitted olive
Large raisins with two or three seeds inside
There is also a red raisin, which is obtained from grapes with a pinkish tinge. This rather exotic type of raisin, which occupies an intermediate position between light and black. This variety enters the trading network quite rarely.
Consider the above types of raisins in more detail:
1. Kishmish, as a rule, is a small variety of grapes (grayish, greenish or white). Depending on the drying method, one or another varietal affiliation is determined.
Soyaga - this type of raisin is obtained by drying not in the sun, but in a room specially adapted for this, since grapes dried in the sun, as a rule, turn out to be harder.
· "Boyaga" - a variety dried in the open air, under the influence of the sun, without any additional treatments.
· "Sabza" - a variety of grapes, which before the drying process in the sun is scalded in an alkaline solution.
White raisins usually contain high amounts of natural sugar.
2. Seedless black raisins (occasionally a maroon skin tone) are made from dark grape varieties. It is often referred to as "cinnamon". It contains less sugar, but it has a pleasant specific musky aroma.
· "Shagani" - a kind of raisin, which is dried in the open air, directly under the sun.
Avlon. For the production of this variety, several varieties of grapes are used. Drying is done in the sun.
"Germanian". Like Sabza, it is pre-treated with an alkaline solution before drying. Selected grape varieties are used for production.
3. Light olive raisins (single-pitted) are the most popular and classic type.
4. Multi-pitted black raisins tend to be quite large and very sweet in taste. Its flesh is juicy and fleshy. It is prepared from the world-famous grape variety "Germany" or "Husayne", better known as "Lady's fingers" (the length of individual berries can reach two and a half centimeters).
For their amber hue, these raisins are often referred to as "amber".
The use of raisins
Due to its excellent taste, raisins are widely used in cooking. It is used as an ingredient for making pilaf, other cereals, and is also used in meat dishes and salads.
For obvious reasons, raisins are most actively used in the preparation of various culinary products: in the production of pastries, muffins, cookies, puddings, ice cream, and so on, the range of its application is very wide.
I found this product a place in medicine and nutrition.
Berries are widely used to cleanse the intestines and treat the kidneys, and are recommended for women during pregnancy.
Raisins also help to eliminate edema and are useful for children of any age.
Raisins are used quite effectively, despite their high calorie content, in dietetics, since the dietary fibers of the berries, swelling, increase in volume, thereby reducing the feeling of hunger. In addition, the berries contain substances that promote the breakdown of fat cells, which is important.
For cosmetic purposes, raisins are often used to prepare various masks and creams. Its natural power, thanks to a large amount of powerful antioxidants and nutrients, perfectly rejuvenates the skin.
So eat raisins with pleasure and be healthy!
It is difficult to find a person who has not heard about raisins, the beneficial properties of which are mentioned quite often. And although a lot is written about the benefits of this dried fruit, unfortunately, the specifics are not enough, only general phrases. Let's eliminate these gaps and figure out what raisins are, why they are useful, why and how to use them. So let's get started.
What is a raisin
Recall that raisins are sun-dried grapes. The very word "juzum" came from the Turkic language, which means grapes; it is already in Russian that it has acquired the meaning of “dried grapes”, which we are used to. There are few places where grapes are grown, and, consequently, raisins are produced: Uzbekistan, Iran, Afghanistan, Turkey. Depending on the area, raisins come in different colors and shades: from white to black.
There are several thousand varieties of grapes, of which about 30% of the crop is processed into a small dried fruit. Despite this diversity of "parents", raisins are divided into only 3 types depending on the size and presence of seeds (more than 90% of dried fruits are produced from seedless varieties of berries).
Types of raisins:
1. Kishmish(trade name - sabza) - light dried berries of small size, no seeds inside. Produced from sweet grape varieties without green or light gray seeds, the flesh of which should be fleshy. Most often, this type is used in bakery products as a filling, curd products (casseroles, cheesecakes).
2. Cinnamon(modern names - bidana, shigani) - medium-sized raisins with one seed, may have a strong or slightly sweet taste. Color, most often, a dark shade (dark blue, black, maroon). Like the previous species, it is used in cooking, especially in home cooking (cakes, Easter cakes, cheesecakes).
3. Large raisins very sweet taste, the original grape varieties for which are germian or husayne (another name is "lady's fingers"). Inside it there are 2-3 bones, the taste is very pleasant, they are often used to make compotes, decoctions, fruit drinks and other sweet drinks. In addition, this type of dried fruit is often found as a seasoning for various meat dishes (the most famous, of course, is pilaf).
Depending on the quality of processing raisins are of the highest, first and second grade. Also dried fruit is divided according to processing method product: factory (semi-finished product, industrial) and manual processing (Eurosort).
How raisins are made
Grapes are harvested most often at the end of summer, however, a lot depends on the weather: for high-quality drying of the berries, it is necessary to have no rain and bright sun for several weeks after ripening. The harvested crop is dried in the fresh air in specially designated places: in the open sun with good ventilation - about two weeks (with this type of drying, it is regularly turned over and carefully protected from the invasion of birds and insects that love to feast on them); on wooden bars in the shade - about three weeks.
The end of the process is determined by the appearance of the berries: the color and consistency should change. Ready dried berries are separated from the comb and must be ventilated. Next, the raisins are laid out in a dry sealed package and placed in a dry, dark room.
To get a ton of raisins, it is necessary to process about four tons of fresh grapes.
What does raisins contain
Quite often you can find information that one variety of raisins is more useful than another (for example, that dark is more useful than light). Actually this is not true. According to the content of vitamins, macro- and microelements, all varieties are almost identical., the difference can only be observed depending on the growing area, harvesting conditions, storage of dried fruit, and its transportation. It is clear that it is almost impossible to track all these moments, therefore, based on this, we will consider the content of nutrients in raisins in general, for all varieties.
In fairness, we note that raisins are slightly different from their "brothers" in terms of protein, carbohydrate and calorie content, but, as you will see below, this difference is negligible. The data are given per 100 g of the product.
Raisin: calorie content - 276 kcal, fat - 0, proteins - 1.8 g, carbohydrates - 70.9 g.
Kishmish: calories - 279 kcal, fats - 0, proteins - 2.3 g, carbohydrates - 71.2 g (as you can see, the difference is only 3 kcal, the amount of proteins is increased by 0.5 g, carbohydrates - by 0.3 g) .
Unfortunately, vitamins in raisins contains very little:
- thiamine (or vitamin B1) 0.15 mg, which is 10% of the daily requirement;
- riboflavin (vitamin B2) 0.08 mg - 4.5% of the daily requirement;
- nicotinic acid (vitamin B3, PP) 0.5 mg - 2.5% of the daily requirement;
- traces (i.e. very little) of vitamin C and A (carotene).
And here macronutrients dried fruit is very rich in:
- potassium 860 mg is almost half of the daily human need;
- phosphorus 129 mg - 18.5% of the daily requirement;
- iron 3 mg - 16.5% of the daily requirement for women (30% for men);
- magnesium 42 mg - 14% of the daily requirement for women (10.5% for men);
- calcium 80 mg - 8% of the daily requirement;
- sodium 117 mg - 7.8% of the daily requirement.
I would like to point out that comparing the benefits of raisins and grapes is incorrect oh, because the content of essential nutrients in these foods varies. For example, grapes have vitamin C, but raisins do not; but raisins have 4.5 times more sodium. Therefore, fresh and dried berries are useful for a person in their own way.
What is useful raisins
1. Very useful raisins for the heart, which is associated with a high content of potassium in dried fruit. This small berry supports the normal functioning of the cardiovascular system, reduces the risk of heart attacks.
2. Keeps the nervous and muscular system in good shape, improves mood, helps to avoid depression.
3. Improves kidney function.
4. Eating raisins helps the growth of bones and teeth, which is especially important. for children.
5. Also very useful raisins during pregnancy: it increases the level of hemoglobin, reduces the likelihood of tooth loss, improves bowel function, helps fight swelling.
6. Raisins indispensable for the fight against constipation especially in infants who are not known to take medication. For treatment, dried fruit must be steamed in a thermos for several hours: 1 tablespoon of raisins + a glass of boiling water. It turns out a sweet tasty decoction that helps the intestines work.
7. There is an opinion that raisins for weight loss harmful (they say, it has a lot of calories and sugar), but in fact this is not true. Firstly, there is little sugar in dried fruit; secondly, it contains a lot of soluble fiber; Third, the product has a low ; fourthly, it does not contain fats. And these are not empty words, but have been proven by scientists from the University of Minnesota and the University of Leeds. And it would be nice to think about the presence of calories: in 100 g of raisins, as we have already mentioned, there are less than 300 kcal (that's 4 tablespoons), and in 100 g of chocolate - 550 kcal. And at the same time, raisins are incomparably healthier, and it’s not easy to eat such an amount of dried fruit, as it gives a feeling of satiety very quickly. So he can really help.
8. Raisins has antioxidant properties and is able to suppress the development of cancer and internal inflammation.
9.Reduces the development of type 2 diabetes, which is associated with a high content of dietary fiber, antioxidants and various phytochemical compounds.
10. It makes sense to use raisins for diet:
- in quality (together with buns, sweets, chocolates);
- if you feel hungry, you can put a few raisins in your mouth and chew them thoroughly: the body will receive a lot of useful substances and reduce the desire to eat (this is very convenient when walking, traveling, because it is not difficult to wash at home, put in a bag and take a couple of handfuls of raisins with you );
- it can be added to muesli, yogurt, cottage cheese, cereals: a small amount will add sweetness to any dish;
- a decoction of this dried berry will help get rid of excess toxins, improve bowel function, which is very important for, therefore, for weight loss.
Now you know about the beneficial properties of raisins, which will help you make an informed decision whether to include this dried berry in your diet.
Eat healthy and tasty!
The word raisin came to the Russian language from the Turkic language, as you might guess, in translation this word means "grapes". The harvested ripe grapes are dried in the hot sun for two weeks or a little more. This period is affected by weather conditions, so raisins are produced only in those regions where drying in the hot sun for several weeks is possible. It shouldn't rain. Drying is carried out in special places. Nowadays, all dried grapes are called raisins, but this is not entirely correct. Historically, only dried grapes with pits had the right to be called raisins. And without a stone, it should have been called raisins. The properties of fresh and dried grapes are somewhat different, but with proper drying, 75-80% of vitamins and up to 100% of trace elements are preserved in raisins.
Black raisins are considered healthier than light ones. Red raisins, obtained from pink grapes, are rare and inferior to dark ones in terms of useful properties, but superior to light ones.
Not every grape variety is suitable for making raisins, but only one with a thin skin and fleshy flesh. The regions in which natural conditions allow the cultivation of grape varieties suitable for making raisins include almost all countries of Central Asia, Iran, India, Turkey, California in North America. Usually, the inhabitants of these countries are well versed in the technology of proper drying of raisins.
A good raisin loses up to 80% of moisture during cooking; to make 1 kg of raisins, at least 4-5 kg of grapes will be required.
Useful properties of raisins
We can talk almost endlessly about the various beneficial properties of raisins, and its magical qualities have been known to people since time immemorial. Moreover, the properties of fresh grapes are strikingly different from the same properties of dried grapes, and healers have known about this since ancient times. Raisins have long taken their rightful place in folk medicine.
This product is great for strengthening the nervous system, can be used as a sedative. Raisins owe this property to the niacin (nicotinic acid) contained in it, as well as B vitamins (B1, B2 and B5), which have the most beneficial effect on the state of the nervous system. Raisins are able to relieve anger and irritability, have a sedative effect, improve sleep, it is shown to excitable people.
Raisins are indispensable for strengthening the work of the cardiovascular system, incredibly rich in potassium, which activates cardiac muscle work, so doctors often recommend that heart patients use both raisins themselves and hot or cold decoctions from it. Good for hypertension. Infusion of raisins is recommended to drink in the morning and evening courses for a month in spring and autumn.
It is good for lung diseases. It is used for coughs and bronchitis, it promotes the transition of cough from dry and hard to wet and soft. It is also used for a runny nose and sore throat, decoctions of raisins with onions are especially helpful. Raisins contain boron, and due to this, it suppresses the development of osteoporosis in the elderly.
It is actively used in diseases of the bladder and kidneys, raisins have a strong diuretic effect. In addition, it helps with a number of problems with the gastrointestinal tract. Raisins have a mild choleretic effect, it has long been used as a means of combating constipation, and berries with seeds help with dysentery. The composition of raisins contains the substance arginine, which makes it useful for men's health.
The benefits of raisins are even expressed in the fact that it is able to treat lichen. Berries cut in half are applied to the affected areas. The fact that raisins are so useful is explained by the content of a huge amount of vitamins, mineral salts of metals and organic acids in it. Raisins are rich in antioxidants. As recent studies by scientists have shown, due to its ability to inhibit the growth of bacteria, raisins even help with dental diseases and have a beneficial effect on the condition of not only the gums, but also the teeth. Raisins have a strong antibacterial effect due to oleanolic acid, which is part of it. It is used for anemia, especially its dark varieties, which are rich in iron.
The content of glucose and fructose in it is as much as 8 times higher than the content of similar substances in fresh berries. Raisins with a stone are more useful than without them. The opinion of phytotherapists about dried fruits can be summarized as follows: the substances contained in a product from which moisture is removed become more concentrated in it, therefore caution and measure are important when using them.
Types of raisins
Despite the fact that a variety of raisin names can be found on the market lately, the main types, as there were four, still remain. Such a classification was formed 2500 years ago, and since then (fortunately or not), alas, nothing has changed. Here's what it looks like:
- seedless raisins light;
- raisins dark pitted;
- light olive raisins with one seed;
- raisins are large (with two or three seeds).
Now let's look at all these types in more detail.
Pitted light raisins
This is a small raisin, which is made from green or white (as it is also called gray) kishmish grapes. Other names for this variety - sabza, soyagi, bedona - are found in trade terminology and indicate the methods of drying it. For example, soyagi is obtained by drying in the shade, this requires special facilities. The bedona variety is obtained by ordinary drying in the sun without any processing. To obtain the sabza variety, the grapes are first scalded in an alkaline solution, and then dried in the open sun.
White raisins contain a very large amount of sugar. Such a product is very useful for those who are in poor health. Its consumption has a beneficial effect on strengthening the immune system. It also has a softening effect on the intestines, working as a gentle laxative. It is widely used in baking and confectionery.
Dark raisins, aka black seedless raisins
This variety of raisins is obtained from dark grape varieties completely seedless. It looks dark maroon or dark blue. Such raisins, in turn, are divided into very and not very sweet, a little dry. Previously, it was often called "cinnamon". By analogy with the previous species, dark or black raisins have other names - shagani, avlon, germian. Drying in the sun without any treatment, shagani is obtained. Avlon is obtained by drying in the scorching sun with seeds of various varieties, without any additional processing. To obtain the germian variety, the best raisin grape varieties are used, but before drying in the sun they are scalded in alkali.
Dark or black raisins, of course, hold the palm for the content of useful properties in it. It contains a lot of iron, it is useful for anemia. It also has a beneficial effect on the state of the nervous system. Dark raisins are rich in antioxidants. It, like white, is widely used in various cooking and sweet pastries. During heat treatment, it seems to open up, giving off its specific musky aroma.
Red raisins are obtained from pink grape varieties. This rare type of raisin is rarely seen on the shelves. It occupies an intermediate position between light and black raisins.
Raisin light olive with one stone
These are medium sized raisins. It can be called a classic type of raisin. This variety could most often be bought on the shelves of Soviet stores. Pitted raisins are considered healthier and richer than pitted raisins. In the East, they even say that depriving a fruit or berry of a bone is the same as depriving it of its soul.
It is good not only for confectionery products, but also for various meat dishes, pilaf, poultry stuffing. Often in cooking it is combined with apricots or prunes. Ideal for compotes.
Raisins large with two or three seeds
This variety of raisins is the largest, fleshy and very sweet. It is made from ladies' finger or germian grapes. It has an amber, very beautiful color, for this property it is sometimes called amber raisins. He looks very appetizing. It can be crushed and used without pits for baking or making curd products. With bones it is used for compotes, fruit drinks, kvass. After cooking, it retains its rich taste and rich color. This property has also found wide application in cooking.
Raisin production technology
Drying of grapes takes place in the hot sun, under the influence of direct rays. To improve the quality of the product, before drying, it is often dipped into a boiling alkali solution for just a few seconds.
In California, the harvest is laid out on trays, which are placed between the rows of grapes. There it is dried without exposure to sunlight for several, usually two to three weeks, after which the partially dried raisins are placed in low boxes. It dries out in them for a while. Then the raisins are sent to the factory, where they go through all the pre-sale preparation processes. Garbage and twigs are removed from it, washed, dried one more time and treated with solutions. After that, they are dried again so that the remaining moisture evaporates, and then, after all these manipulations, they are packaged in various containers. The process is fully automated with the help of machines, and workers only control it at all stages. Next, the raisins go on sale.
Chemical processing of raisins
There are three ways to dry raisins. Two in a natural way: one in the sun, the second in the shade, and the second method is preferable, since the raisins dried in the sun are firmer. The third way is with chemical or thermal treatment.
Unfortunately, raisins obtained by the third method are more often found on the shelves due to quite understandable reasons. It has a more attractive appearance, it is not subject to damage by pests and is stored for a long time. A good raisin looks faded compared to a chemically processed one, since not a single berry retains its natural color after drying. If you see amber-colored raisins for sale, it may be a product fumigated with sulfur dioxide and tinted with dyes.
Properly dried dark raisins have a slight coating, light ones look light brown. If you see raisins that are uniformly yellow in color, then this is a processed product. Another sign of good quality: if the raisins are tossed, then when they fall, the berries will make a sound similar to the sound of falling pebbles.
Sulfur dioxide fumigation is used to kill bacteria and protect against pests. From smoking in sulfur dioxide, the berries become shiny, golden and, as it were, transparent. The opinions of experts about the dangers of such treatment differ, some say that the chemical is present in them in such an insignificant amount that it does not harm the body at all, others say that this substance irritates the gastric mucosa and gastrointestinal tract.
To add extra shine, raisins can be lubricated with fat or glycerin. Berries dried in the usual way are dull and do not shine. It is better to soak the raisins before use, drain the water after a while and rinse well again with not very hot water, as boiling water will destroy most vitamins. When cooking compotes, sulfurous acid evaporates.
It happens that unscrupulous manufacturers use gasoline or gas burners and even blowtorches for drying. Berries are laid out on a grid and thus dried. Not only will they absorb harmful carcinogens, they will also have an unpleasant aftertaste, but the natural aroma will disappear altogether during such processing. Such drying must be carried out using a filter system, which is often ignored.
Drying in a tunnel kiln is also used, in particular, Iran and Moldova have such installations. A conveyor with berries moves along a special tunnel with heating elements. How raisins will be useful after such drying is a big question. If the berries are harvested before they are ripe, then their skin will be hard and they will not dry out naturally. Then they are dipped in a solution of non-food soda, the skin cracks, and the drying process goes faster. But with such processing, part of the juice (and with it useful substances) is lost and bacteria penetrate. Appearance also suffers from this.
Raisins
Raisins are shown and useful for the vast majority of people. It tastes good, it contains an incredible amount of vitamins and minerals needed by our body. Raisins can be eaten just like that, you can make decoctions, infusions and compotes, mix with other products. Raisins are widely used in cooking. It is good in baking and curd products. It is added when cooking meat and poultry. In the East, there is a whole culture of consumption of dried fruits.
But, we must remember that raisins are high in calories, and in it all the substances are in a concentrated form, so it should be eaten in small quantities.
Raisin contraindications
There are raisins and contraindications. It should be consumed with caution by people with diabetes, just a few berries a day, after boiling for a short time to reduce the amount of sugar in it. For those who have a stomach or duodenal ulcer, it is better to exclude raisins from the diet. The same applies to patients with enterocolitis, active tuberculosis and acute heart failure. Another contraindication is mouth ulcers. In all these cases, raisins will only harm. Obese people should not get carried away with this product due to the high calorie content of raisins. Let's not forget that raisins can be tinted with food dyes, so allergy sufferers should also be careful. In general, it is better to choose raisins that are not very attractive in appearance, there are more chances that they have not been processed with anything.
Raisins for children
Children can begin to introduce dried fruits into the diet from the age of one. Since raisins are rich in fiber and iron, they will be a good means of preventing anemia. Calcium and boron will help in strengthening bones. Let's also remember that raisins increase immunity, they contain a lot of antioxidants, so it is especially indicated for weakened children. In general, it contains such an amount of mineral salts and microelements necessary for the body that if there is no individual intolerance, then its consumption will only benefit. It can be added to various dishes, for example, casseroles, muffins, cereals, cook compotes from it. The main thing is to rinse it well before adding it to dishes and let it stand for 15 minutes in water, which after draining and washing the berries well again. If the child is nervously excitable and often cries, raisins will help calm his nervous system and promote good sleep.
A decoction of raisins helps to relieve high temperatures and replenishes fluid lost during sweating in the body. Raisin infusion fights cough and bronchitis well. And in combination with onions, the infusion is taken for sore throat and runny nose.
Raisins for nursing mothers and pregnant women
Raisins are extremely useful for pregnant women. Dark varieties are able to compensate for iron deficiency, which is indicated for anemia, which often accompanies pregnant women. No less useful is potassium, which is contained in large quantities in these berries. Since raisins also contain a lot of calcium, it becomes simply an indispensable product during this period of a woman's life. An additional plus is that, unlike natural grapes, this berry does not create an increased content of gases in the intestines.
Raisins are no less useful for nursing mothers. It is able to enhance lactation, especially if combined with some nuts. But, when breastfeeding, the use of raisins should be approached with caution and monitor the child's reaction to the introduced product.
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