Raisins

Brief history

Raisins have been a main product for Ancient Greeks and, along with honey, have always been a popular sweetener. There are two kinds of raisins: sultanas, which are paler and sourer, and raisins (Corinthian) that are darker and have a more robust flavour. Raisins are part of the Greek diet, either plain for energy, or as part of various cakes. Some people enjoy them when served with chick-peas. "Tsibibo kai stragalia" as they call it in Corfu...

Great secrets

Raisins are an excellent source of iron, potassium, selenium, natural fibres and vitamins A and B. They contain antioxidants, natural fibres, potassium, selenium, vitamin A, B complex vitamins and iron. In cakes and sweets, in salads and in pork casserole for an unexpected burst of sweetness.

Did you know that...

  • The iron in raisins helps manage iron deficiency anaemia.
  • Their antioxidant properties boost our immune system and protect our cells from degeneration by the natural processes of oxidation.
  • Their natural fibres improve the function of the intestines, acting against constipation and help lower cholesterol.
  • B complex vitamins are important for the metabolism, the production of energy and red blood cells, and contribute to improving memory, concentration and overall mood.
  • Vitamin A is important for vision, growth and reproduction as well as other functions of the human body.
  • Raisins also have antimicrobial properties, which prevent the growth of caries, gingivitis and plaque.

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