Ingredients


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    Raisins

    Raisins are essentially the dried and preserved version of grapes. Just as there are many types of grapes - green, purple, red, globe, and champagne grapes to name a few - there are just as many types of raisins. However, the most common type of raisins are made from Thompson seedless grapes, which are green. These raisins range in color from dark plum to black. Golden raisins, which are generally yellow in color, are made from green grapes also, and are treated and processed differently to retain the golden-green color. Raisins are produced and consumed all over the world, from Eastern Europe to the West Indies, from the Mediterranean to the Americas. In order to preserve the bounty of a successful hunt or harvest, humans learned to dry fruits and meats. By removing most of the moisture from food and then storing it in a dry space, mold and other bacteria are not as likely to take over. Therefore, dried foods such as raisins have been responsible for keeping our ancestors alive through harsh seasons when the land becomes barren. Raisins are especially good in such circumstances as they offer vitamin C, an essential element of nutrition that is often not available in winter months. Raisins are also a good source of iron, potassium, and antioxidants.