Raisins, opposite to the Sultanas, are not dipped to a solution before drying, hence their colour is darker due to the pro-longed drying period which causes to increase the rate of enzymatic browning reactions.

Sultanas and Raisins are one of the best nutritionally benefical foods in the diet. High phenolic content of them helps to prevent the destruction of cells due to oxidation.

“Boron”, trace mineral, has an important affect on protecting the bones and Sultanas and Raisins are counted within the first 50 foods having high boron content.