Raisin paste is made by grinding raisins into a soft, uniform paste. This ingredient is used in various culinary preparations, such as desserts, baked goods, and sauces, to add natural sweetness and moisture without adding refined sugars. With its dense texture and concentrated flavor, raisin paste serves as an excellent natural thickener and sweetener.
Nutritional Profile (per 100 grams).
- Calories Approximately 299 kcal.
- Protein About 3 grams.
- Fat About 0.5 grams, predominantly unsaturated fats.
- Carbohydrates About 79 grams, mostly natural sugars from the raisins.
- Fiber High in fiber, about 4 grams, which supports digestive health.
- Vitamins and Minerals Contains potassium, iron, and some B vitamins.
Raisin paste offers numerous health benefits, including improvements in digestion due to its high fiber content and a potential positive effect on energy levels and heart health due to the presence of natural sugars and nutrients.
Considerations.
Sugars Although a natural sweetener, raisin paste is high in sugars, so its consumption should be moderated, especially for those monitoring sugar intake.
Allergies People with specific allergies to raisins or dried fruits should avoid it.
Use Raisin paste can be used as a natural alternative to sugar in recipes for sweets, bread, energy bars, and other baked goods, as well as being a useful ingredient to enrich sauces and dressings.
During processing, raisins can be treated with sulphites (sulphur dioxide) to extend its shelf life. Some people may be allergic to it, especially asthma sufferers.
Be careful not to let pets swallow it as they could have serious digestive problems (5).
Raisin studies
References______________________________________________________________________
(1) Association of raisin and raisin-containing food consumption with nutrient intake and diet quality in US children: NHANES 2001-2012. Fulgoni VL 3rd, Painter J, Carughi A. Food Sci Nutr. 2018 Oct 15;6(8):2162-2169. doi: 10.1002/fsn3.780.
(2) Chemopreventive properties of raisins originating from Greece in colon cancer cells. Kountouri AM, Gioxari A, Karvela E, Kaliora AC, Karvelas M, Karathanos VT. Food Funct. 2013 Feb 26;4(3):366-72. doi: 10.1039/c2fo30259d.
(3) Dietary raisin intake has limited effect on gut microbiota composition in adult volunteers. Wijayabahu AT, Waugh SG, Ukhanova M, Mai V. Nutr J. 2019 Mar 7;18(1):14. doi: 10.1186/s12937-019-0439-1
(4) Raisin consumption by humans: effects on glycemia and insulinemia and cardiovascular risk factors. Anderson JW, Waters AR. J Food Sci. 2013 Jun;78 Suppl 1:A11-7. doi: 10.1111/1750-3841.12071.
(5) Hemodialysis in a dog with acute renal failure from currant toxicity.
Stanley SW, Langston CE. Can Vet J. 2008 Jan;49(1):63-6.
Grape toxicity in dogs. Elwood S, Whatling C. Vet Rec. 2006 Apr 8;158(14):492.
Raisin paste 
