Grapes are fruiting berries that grow in bunches on woody vines. They can be eaten directly or can be processed to make a variety of products like raisins and sultanas.
Raisins and sultanas are all incredibly versatile and can be eaten alone, as a snack or added to rice dishes, stews, salads, oatmeal and baked goods.
Dried grapes of any other variety are called raisins. Raisin varieties depend on the type of grapes and the drying processing, and are made in a variety of sizes and colors.
Most commonly used varieties of grapes are Pikami, Askari, Yaghooti, Shahroudi, etc.
Some raisins are produced from these grapes are: Golden Raisins, Kashmari Raisins, etc.
Raisins dry for around three weeks. Grapes darken as they dry, which gives raisins their dark brown color. Because they are dried naturally, they are usually the largest of Sultana.
Raisins are dark in color, have a soft texture, a sweet flavor and are typically larger than sultanas
Sultanas are made from a variety of grapes called seedless grapes. Seedless grapes are medium-sized, oval, and of course seedless with a thin skin. They tend to be plumper and juicier than the regular raisins and because they are dried in the shadow, they are often lighter in color.
Comparison of Health Benefits: Sultanas vs. Raisins
- Sultanas and raisins contain almost identical nutritional value. The differences arise in the presence of other compounds. Sultanas contain 169 times more of Kaempferol. It is a flavonoid that has antioxidant properties and can prevent cancer as well as other cardiovascular diseases.
- Quercetin is an anti-inflammatory and antihistamine compound that can be used to relieve allergic reactions. The process of drying reduces the amount of quercetin in red grapes. Sultanas are, therefore, a better source of quercetin than other dark raisins.
Dark raisins are, however, a richer source of the antioxidant catechins. As compared to sultanas, dark raisins are a richer source of dietary iron.