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Raisin varieties depend on the type of grape used. Seedless varieties include the Sultana (also known as “Thompson Seedless” in the USA) and Flame.
Raisins are typically sun-dried, but may also be “water-dipped”, or dehydrated. “Golden raisin” is made from Sultans, treated with Sulfur Dioxide (SO2), and flame dried to give them their characteristic color. A particular variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, mini raisins that are much darker in color and have a tart, tangy flavor. Several varieties of raisins are produced in Asia and in the west, are only available at ethnic specialty grocers. Green raisins are produced in Iran. Raisins have a variety of colors (green, black, and blue, purple, yellow) and sizes.
Raisins range from about 67% to 72% sugars by weight, most of which is fructose. Raisins are also high in certain antioxidants, and are comparable to prunes and apricots in this regard. As with all dried fruits, raisins have very low vitamin C content