Sultanas are a type of dried grape. Its lighter colour can be attributed to the type of seedless grape and the oil-based solution in which these are emerged in before the drying process. They tend to be juicer than raisins and currants.
Rich in antioxidants, these are also a great source of potassium and fibre. As its taste indicates, these are high in sugar and should be eaten in moderation as part of a balanced diet.
Sultanas cleanse the blood, perfectly help with heart diseases, restore athletes after serious exertion, activate the brain and accelerate the passage of nerve impulses. Moreover, sultanas consumption may help to activate the production of hemoglobin, normalize the process of hematopoiesis, restore heart function, strengthen blood vessels, prevent the development of caries, and strengthen tooth enamel.
Sultanas also known to help with migraines and depression, improve sleep and improve the general condition of the body.
COUNTRY OF ORIGIN: Turkey
INGREDIENTS: Sultanas, sunflower oil <0.5%
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 296
Protein (g) 2.7
Fat (g) 0.5
incl. saturates (g) 0
Carbs (g) 69
incl. sugars (g) 69
Fiber (g) 2
Salt (g) 0
HOW TO ENJOY
Sultanas are self-sufficient, and one handful may well serve as a snack. In cooking, sultanas are in prominent positions. This dried fruit is widely used in baking and confectionery. Seedless raisins are traditionally used in baking like buns, muffins, cookies, gingerbread, Easter cakes, pastries and cakes, they are also added to chocolate, sweets, as well as salads and cereals, cottage cheese, curd paste and curds. Many people make compotes, homemade wines from dried grapes. Sultanas play an important role in the national cuisines of Asian and Eastern countries, because this dried fruit goes well with beef, pork, lamb, nuts.