The New Complete Book of Food

 The New Complete Book of Food

stomach acid (iron is more easily absorbed in an acid environment), while vitamin C may

change iron from ferric iron (which is hard for your body to absorb) to ferrous iron (which

your body absorbs more easily).

Diets That May Restrict or Exclude This Food

Low-fiber diet

Low-carbohydrate diet

Buying This Food

Look for: Tightly sealed packages that protect the raisins from air (which will make them

dry and hard) and insects.

Storing This Food

Store sealed packages of raisins in a cool, dark cabinet, where they may stay fresh for as long

as a year. Once the package is opened, the raisins should be stored in an air- and moisture-

proof container at room temperature and used within a few months. Check periodically for

mold or insect infestation.

Preparing This Food

To use raisins in a bread or cake, “plump” them first by soaking them in water (or wine, rum,

or brandy for a fruit cake) for about 15 minutes. Otherwise the raisins will be hard and dry

when the cake or bread is baked.

What Happens When You Cook This Food

If you cook raisins in water, their pectins and gum will dissolve and the raisins will soften.

They will also absorb liquids and swell up. Cook them long enough and the water will leak

out again, allowing the raisins to collapse.

How Other Kinds of Processing Affect This Food

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Medical Uses and/or Benefits

Iron supplementation. See About the nutrients in this food, above.