In 100 g of raisins there are about 70 g of carbohydrates. The sugars are mainly fructose and glucose. Grapes and raisins have a higher proportion of glucose compared to other fruits, which is why the glycaemic index of raisins is higher - it reaches an average GI value of 65. This means that the blood sugar level rises quite quickly after eating them. Raisins contain both soluble and insoluble fibre, which is beneficial for the digestive system and the prevention of common civilisation diseases.

Raisins are most often used as an addition to sweet dishes (cereal porridge, flakes, puddings), in baking (cakes, cakes). They can be found in muesli, cereal mixes, muesli bars. Their pleasant taste is used in the preparation of sauces, and rarely in the preparation of fish and meat. Raisins are excellent in sweet drinks and alcoholic liqueurs. It is preferable to soak the raisins in water for 1-2 hours before use. The swelling dilutes the sugar and total energy content. Raisins are an excellent alternative natural sweetener.

To prevent raisins from drying out excessively, it is advantageous to store them in airtight containers and store them at lower temperatures. When raisins are older, the sugars in them crystallise. However, crystallisation does not change their nutritional value. The crystals can be dissolved by immersing the raisins in any liquid (hot water, milk, alcohol, fruit juice).

Ingredients: raisins, sunflower oil

The product may contain pits, traces of peanuts, other nuts, gluten, sulphur dioxide and sesame

Packaging: packed in PP packaging (may be unpacked during transport)

Nutritional values / 100 g

Energy value: 1264 kJ / 302 kcal

Fat: 0.5 g

of which saturated: 0.1 g

Carbohydrates: 79 g

of which sugars: 59.2 g

Protein: 3.4 g

Salt: 0.01 g