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Thompson Raisins

Thompson Raisins are made primarily by sun drying several different types of grapes. They are small and sweetly flavoured with a wrinkled texture. Most raisins are small, dark, and wrinkled. They have a flavour similar to the grapes from which they are made, but the drying process which creates them, concentrates the amount of sugar making them taste much sweeter. They are a naturally stable food and resist spoilage due to their low moisture and low PH.

Thompson Raisins Five main countries which produce a substantial amount of Thompson raisins are United States (California), Turkey, Iran, Australia, and Greece.

The industry average volume of production for a ‘Thompson Seedless’ vineyard is 2 tons of raisins per acre (4.5 metric tons per hectare [t/ha]), with individual vineyards mostly averaging between 1.5 and 3 tons per acre (3.4 and 6.7 t/ha).

 

 

 

Nutrition Information

Typical Values

Per 100g (3.5oz)

Energy

1241 kj / 292 kcal

Protein

2.7g

Carbohydrate

69.4g

Of which saturates

69.4g

Fat

0.4g

Of which  saturates

0.1g

Fibre

2g

Vitamin A

50 IU

Vitamin B1

0.15 mg

Vitamin B2

0.08 mg

Nicotilanid

0.5 mg

Sodium

31 mg

Potassium

708 mg

Magnesium

35 mg

Calcium

78 mg

Iron

3.3 mg

Phosphorus

129 mg

Chlorine

trace

Sulphur

3 mg