Sultanas, properties and how to use them

Sultanas, properties and how to use them

L'sultana it is a variety of grape that we also know with the name of "raisins" or "raisins". This particular grape is obtained by drying the grapes of a variety native to Turkish, Iranian or Greek lands.


This grape variety has small elliptical berries, golden yellow in color and with an exquisitely sweet flavor. Once dried it takes on amber shades and the pulp remains firm with a thin peel that is easy to chew.


Its sultana name is connected with the name of the city of Sultania in the Crimean peninsula where in ancient times cultivation and use as an ingredient in cooking was very traditional. Currently, the largest production of sultanas is in Turkey but also in Australia and the United States.

 

Properties of sultanas

Raisins contain 70% carbohydrates and carbohydrates, 2% protein and 5% fiber. THE

It is also rich in mineral salts such as above all potassium, iron and calcium.

La presence of fibers it helps intestinal transit and allows to solve constipation problems. In fact the fibers in the presence of water hydrate and increase the fecal mass which aided by intestinal motility it implements an easy and faster expulsion without any problem and in a more regular way.

A secret is always to use rehydrated sultanas which means having left it for some time to soak in water to transform it from dry to hydrated.


 

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La presence of a good potassium content allows sultanas to be a good supplement of this element. In fact, potassium has useful capacities for regulating blood pressure, for muscle contraction and for the processes of nerve impulse transmission.

In addition, potassium is used for the synthesis of proteins and to convert sugars into glycogen. This mineral is therefore essential for the health of many functions of our body.

The presence of iron and calcium is also important especially since these two minerals are among the most at risk of deficiency in unbalanced diets.

IIron is needed for oxygen transport by the red blood cells in our blood and also to fix it inside the muscles. Furthermore, iron is essential for the proper functioning of numerous enzymes and proteins in our body.

Calcium, on the other hand, is used to contract muscles, for the structure of bones, teeth and nails, for proper blood coagulation and for the communication of neurons in the nervous system.

Finally, in the sultanas, we find one good presence of active ingredients such as arginine which helps the natural dilation of blood vessels and is therefore a protector of the cardiovascular system and other active ingredients such as phenols which have an antioxidant action and therefore are able to fight the free radicals responsible for cellular aging.

The sultanas thus have a preventive and anticancer activity as well as helping the correct metabolization of carbohydrates and giving a cholesterol-reducing action.

These polyphenolic substances even have an anti-inflammatory and antibacterial action thus supporting the immune system and the well-being of the organism.

This antibacterial action in the mouth also combined with the presence of oleanolic acid allows to provide protection from bacteria and the formation of dental caries. In conclusion, a small suggestion will therefore be to use sultanas instead of sugar-rich candies to safeguard the health of our mouth.



 

How to use sultanas

Sultanas it is dry and we can eat it as a snack or for breakfast in order to have a super charge of energy to face the whole day.

Later we can use it in the kitchen after having hydrated it in water for a few hours. Once rehydrated we can use it in our cooking recipes.

Lsultanas or raisins are sold as an ingredient for pastry preparations such as cakes, cookies and other sweets. Very well known, used and even traditional in the kitchen of the countryside, so much so that it is one of the essential ingredients of the Christmas panettone and many other typical sweets of our peninsula.

Not only in sweet dishes but also in many savory combinations, sultanas are the ingredient that gives a special touch to the dishes.


Among the most frequent use we see it together with green cabbage or savoy cabbage cut into thin strips and served raw with a few handfuls of raisins and a drizzle of oil and salt dressing or with citrus juice. In a similar way it is combined in mixed vegetable salads and fruit salads especially those of sweet fruit.

Also excellent with vegetables such as broccoli and spinach or as a condiment together with onions to flavor conturns of fish, meat or other second courses of vegetables. Indicated with all the strong flavors thanks to its sweetness, it can also be appreciated alongside cured meats and cheeses.

From the lands of origin a traditional Turkish recipe is the one that sees sultanas as an ingredient in vegetable couscous.


This couscous is prepared with vegetables such as carrots, onions, celery, courgettes, chickpeas and seasoned with raisins, turmeric, cinnamon, cumin and other oil seeds such as pine nuts or almonds.

Finally, the use of sultanas can also be understood as natural remedy to improve the well-being of our body as well as as an ingredient in the kitchen.


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