Brown Malayer Sultana (light) 105

DESCRIPTION 

Malayer Raisins are divided into 2 kinds; one of them is Sultana and the other one is Golden. They are immersed in a solution of Potassium Carbonate (Tizab), oil and water. The threaded bunches of grapes are hung from the ceiling of shaded cellars away from the sunlight. Then they are fully covered and passively smoked with So2 for about 5,6 hours. So2 makes the skin golden and very thin. Adding So2 is up to customers demand and it can be skept.

 For drying them, Potassium Carbonate (Tizab) is used. For Sultans raisins, less So2 is used than the Golden type and that is why one of them is Golden and the other one is light brown.

Malayer Raisin Is a bit lighter than Sultana .The percentage of sulphur in Golden type is more than Sultana and because of that the Sultana taste is a little bit sharper.

Nutrition facts           Per 100g  sultana raisin

Energy                                302
Cholesterol                        0mg
Dietary fiber                       4 g
Total fat                             0.5g
Saturated fat                     0.1510 g 
Monounsaturated fat        0.019 g
Potassium                         746 mg
Iron                                    1.79 mg
Calcium                             53 mg
Sodium                              12 mg
Sugars                               59.2 g
Vitamin A                          mg0IU
Vitamin C                          3.2 mg