Nutrition Questions

Forty grams, about 1.4 ounces or 1/4 cup, equals one serving of California Raisins.

A serving (1.4 ounces or 40 grams) of California Raisins contains 130 calories.

The recognized serving of raisins is about 1/4 cup or 43 grams and that contains nearly 1 milligram (0.81mg) of iron while a 1-cup serving of fresh grapes at 126 grams has less than 0.5 milligram (0.45mg). However, you have to recognize that there are way more raisins in that 1/4 cup weighing about 40 grams than there are grapes in that 1 cup weighing 126 grams. Then, serving for serving, neither one of these is a really good source of iron, but you will get more iron from a serving of raisins than you will from a serving of grapes.

California Raisins contain less than 2% of the Recommended Daily Intake (RDI) of vitamins A and C per serving as noted on the Nutrition Facts label found on every package, and traces of thiamin, riboflavin, niacin, pantothenic, vitamin B6, folate, vitamin É and vitamin K.

Raisin Product Comparisons

California Natural Seedless Raisins (California Naturals) are naturally sun-dried. They are made from Natural Seedless Grapes. The grapes may be laid on brown, craft paper trays between the vineyard rows and allowed to dry in the sun when harvested (Tray Dried).  The grapes may also be dried on the vine (DOV) where the grape canes are cut, allowing the raisins to dry while still hanging on the vine. The oxidation and caramelization of the sugars during this process result in the raisins’ natural dark brown to black exterior.

California Golden Seedless Raisins are also made from Natural Seedless Grapes but are dried mechanically. The grapes are picked from the vine and first washed in a clean water bath and then in hot water to soften the skins. The clean bunches of grapes are laid on wooden racks and sent through gas-heated tunnel dryers where hot air is forced in and around the racks. While drying, the grapes are exposed to sulfur dioxide (SO2) gas to prevent oxidation and caramelization, allowing the raisins to dry to their characteristic golden color. Sulfur is labeled on California Golden Seedless Raisin packages.

Benefits from Eating Raisins

The ability of all fruits to maintain regularity is related to the amount of fiber, specific sugars and phytochemicals in that fruit. The dietary fiber and tartaric acid found in raisins have beneficial effects on intestinal functionality and aid in the laxative action.

Yes. California Raisins have a positive impact on diabetic nutrition.  Two tablespoons of raisins count as one fruit exchange, providing 15 grams of carbohydrate and about 60 calories per exchange. Both the glycemic index and the insulin index for Raisins is listed as moderate.

Eating 1 oz of raisins 3 times per day may significantly lower post-meal glucose levels when compared to other popular snacks of equal caloric value. Click here to browse this pdf to view a research summary that shows raisins are a diabetes-friendly food, with diabetes-friendly raisin recipes and more.

Since the sugars (carbohydrates) in raisins are mostly fruit sugars, they are easy to digest and readily available for quick energy. Raisins also have a generous amount of fiber that helps slow the release of sugar and, therefore, helps to prevent quick production of insulin that comes from other kinds of sugars. However, raisins are not a low-carb snack and need to be carefully calculated into daily carbohydrate intake. Please consult the Nutrition Facts label, watch portion sizes carefully, and enjoy California Raisins frequently.

Allergies and Sensitivities

Remember California Natural Raisins are sun-dried and do not contain sulfites or any other additives. However, California Golden Raisins are treated with  sulphur dioxide and dehydrated mechanically. So, they may contain small amounts of residual sulfites, and, therefore, should never be consumed by persons with known sulfite sensitivities.

California Raisins are gluten free and can be consumed by people who do not tolerate gluten. Gluten is a protein substance found in abundance in wheat flour and less abundantly in barley and oat flours. It is not found in Raisins. In fact, Raisins contain very few proteins of any kind.

Processing Aids and Other Additives

California Raisins are naturally sweet. All of the sugars are natural fruit sugars and are accounted for in the Sugars category under Carbohydrates in the Nutrition Facts label on the raisin packages.

Ordinarily, no sugar is ever added to Raisins when they are packed, except sometimes they are dusted with dextrose, a fruit sugar, or rice flour when they are included in ready-to-eat cereal, trail mix or other foods. Check the ingredients label for a complete list.

Potassium carbonate is used to produce a kind of Raisin referred to as Oleates. They are produced for a very specialized market. You are not likely to find them on retail store shelves.

California Raisins are made from Natural Seedless Grapes and therefore, have no seeds. Most vegetable oils are found in the seeds of the plants. Composition data provided by the U.S. Department of Agriculture reports less than 0.46 grams of total lipid per 100 grams of raisins.

When packaging Raisins, sometimes a small amount of light vegetable oil is added to keep the raisins from clumping and sticking together. Free-flowing raisins are easier to pack. The amount of oil constitutes less than 0.10% of the product and must be listed per 100 grams of raisins.

California Raisins are one of the safest and cleanest foods. Every year, the raisin industry is subject to a comprehensive survey, which consistently shows that Raisins delivered to packers do not contain pesticides or chemicals beyond the levels generally recognized as safe by the EPA. As California Raisins are processed, they are washed numerous times with large quantities of water. This insures a very clean food product.

Pesticides and pesticide residues are controlled by the Environmental Protection Agency (EPA). There are numerous restrictions and reporting systems that all farmers and growers must observe when they use pesticides and other chemicals on food crops. The judicious use of these treatments is aimed at making our foods safer and less expensive.