TypeBase Blood Type Diet Values: raisins
TYPEBASE4 INDEX >> FRUIT/ FRUIT JUICE >>
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FRANCAIS: RAISINS SECS
In the most basic terms, a raisin is simply a dried grape. About half of the world's raisin supply comes from California. The most common grapes used for raisins are THOMPSON SEEDLESS, ZANTE and MUSCAT. Grapes are either sun-dried or dehydrated mechanically. Both dark and golden seedless raisins can be made from Thompson seedless grapes. The difference is that the dark raisins are sun-dried for several weeks, thereby producing their shriveled appearance and dark color. Golden raisins have been treated with sulphur dioxide (to prevent their color from darkening) and dried with artificial heat, thereby producing a moister, plumper product. The tiny seedless Zante grapes produce dried currants, and muscat grapes (which usually have their seeds removed before processing) create a dark, perfumy and intensely sweet raisin. All raisins can be stored tightly wrapped at room temperature for several months. For prolonged storage (up to a year), they should be refrigerated in a tightly sealed plastic bag. Raisins can be eaten out of hand, as well as used in a variety of baked goods and in cooked and raw dishes. They have a high natural sugar content, contain a variety of vitamins and minerals and are especially rich in iron.
Serving Size Analyzed: 1 cup
GRAPH 1 (ABOVE). Total Calories (498) as part of a 2200 calorie daily dietary intake.
|Protein (5.5935 grams per 1 cup
|Fat (0.759 grams per 1 cup
|Carbohydrate (131.208 grams per 1 cup
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
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- This food can be a significant source of potassium (1230.9 mgs per 1 cup
|GENETIC MODIFICATION||No data on this food.|
|PESTICIDES||No data on this food.|
|CONTAMINATION|| This food is can be a source of mold contamination (Howard Mold Count). Search out organically grown alternatives and practice proper food handling procedures. |
|IRRADIATION||No data on this food.|
|ANTIOXIDANTS||No data on this food.|
|ALLERGENS||No data on this food.|
|GLYCEMIC INDEX||No data on this food. |
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