Raisins are grapes that are either sundried or dried mechanically.

The most common grapes used for raisins are Thompson seedless, Zante and Muscat. Thompson seedless grapes can be used to make either dark or golden raisins. Dark raisins are sun-dried for several weeks, producing a shriveled appearance and deep color; while golden raisins are treated with sulphur dioxide (a preservative) and dried with artificial heat, to produce a moister, plumper raisin.

Because raisins have a high natural sugar content, they should be consumed in moderation.

Glycemic Index=64
Antioxidant Score (ORAC)=3,037

Selecting and Storing Raisins

Store raisins in a sealed container at room temperature for several months. Refreigerate raisins for up to a year.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Tubers, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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