Grapes or Raisins?

Grapes or raisins? Grapes are crispy, crunchy, juicy and seasonal and raisins are chewy, sweet, packed with nutrients and available year-round.

Grapes, depending on the variety, are about eighty per cent water, while raisins, depending on the drying technique, are about fifteen per cent water. Because raisins are more concentrated, they have nearly three times the antioxidants of grapes, while grapes contain more water-soluble vitamins, such as Vitamins C and several B vitamins. Both grapes and raisins contain small amounts of Vitamin E and K, iron and potassium.

Green, black and red grapes contain modest amounts of nutrients and fiber and lots of water. Resveratrol is an antioxidant found in large amounts in red grapes, but not in raisins. It is thought that resveratrol may assist in lowering blood pressure and reducing the risk of heart diseases. Studies are ongoing about resveratrol’s possible role in helping the body protect against food-borne illness, to reduce cholesterol and to assist in delaying dementia. Stay tuned.

Golden, green and black raisins each have a distinct taste and texture. Golden raisins have more flavonoids, a type of antioxidant, than green or black raisins. All raisins are a good source of fiber, potassium, iron and some minerals. Raisins contain a compound called tartaric acid, which is said to have anti-inflammatory properties. Some research has shown that tartaric acid may improve intestinal function and help in maintaining the balance of bacteria in the gut.

Also good for what they don’t have, neither grapes nor raisins contain enough sodium to mention. This can be helpful when attempting to keep blood pressure in a normal range. There is some research that says grapes may have a small amount of melatonin, so consider them as an evening or jet lag snack, Grapes don’t have a lot of calories, and can add to hydration with their water content, so, it couldn’t hurt!

It is possible that grapes could be a part of your (internal) skin routine. Grapes have lots of antioxidants and vitamin C. Both of these can help in keeping skin cells young.

In terms of calories, fruit is important to include on the menu. Grapes, with their water and fiber content, can create a feeling of “fullness,” helping to reduce the amount of food we eat. Raisins have more calories than grapes, as the drying process concentrates the sugar contents. So, a half-cup of raisins could contain approximately 250 calories, while a half-cup of grapes contains only about 30 calories. When it comes to serving sizes, we can think in terms of cups for grapes and tablespoons for raisins.

Grapes may have a more desirable nutritional profile, but raisins are born entertainers. Although we would never recommend playing with your food, there is some kitchen science that includes raisins.

“Dancing Raisins” is not just the name of a successful California Raisin Board ad campaign. The dancing raisins experiment is along the lines of the classroom baking soda volcano, although a bit more individual and without quite as much “impact.” A handful of raisins are added to a tall glass of sparkling water or clear soda. At first, the raisins sink to the bottom, but, then begin to rise and to “dance”... Ta-dah! The scientific explanation is that carbonated beverages contain dissolved carbon dioxide (CO2). When the pressure is released (like when you open a bottle), CO2 escapes as bubbles. With raisins, these CO2 bubbles attach to the crevices and rough surfaces. The combined mass of the raisin and the attached bubbles is less dense than the liquid, causing it to float.

Once the CO2 bubbles reach the surface, they pop, releasing the CO2. The raisin, now without the extra volume from the bubbles, becomes denser than the liquid and sinks again. This process of rising and falling repeats as more bubbles attach and detach, creating the “dancing” effect.

Here are some grape and raisin menu ideas:

Sweet Uses:

Baking: Grapes and raisin can be incorporated into tarts, cakes, breads and even pizzas or focaccia.

Desserts: Grapes can be frozen and blended into sorbet or granita, pureed into a sauce, or enjoyed as part of fruit salads or compotes.

Pairings: Grapes and raisins pair well with chocolate and are a classic addition to cheese boards, balancing richer flavors with their sweetness.

Savory Uses:

Roasting: Roasting grapes caramelizes their natural sugars, intensifying their flavor and making them a delicious accompaniment to meats or cheeses, such as grilled turkey and roasted grapes or baked goat cheese and roasted grapes.

Salads: Grapes and raisins add sweetness to salads, complementing leafy greens and heartier ingredients like chicken and nuts. Think about a red-and-green salad, with watermelon or strawberries and green grapes, or salad on a skewer with chunks of cucumber, peppers, sweet onions and grapes, or just a grape salad and raisin salad, whole grapes tossed with sweetened Greek yogurt, a bit of sour cream, walnuts or pecans, raisins and shredded coconut

Sauces & Glazes: Grapes and raisins can be used to create sweet and savory sauces or glazes for meat, mushrooms, shellfish or extra firm tofu.

Please email the writer at foodprof2@gmail.com for nutrition or health questions or ideas for future columns