Natural characteristics

The special characteristics of the "Ilia Raisin" that make it stand out from other similar raisins are its rounder, uniform rind with a diameter of four to eight millimeters, the black color and the higher content of sugars and tartaric acid.

Specifically, the minimum content of sugars is 70% and of tartaric acid 1.69%. In particular, according to reports of the Monthly Edition of the Autonomous Raisin Organization to Othon Henner who published a paper in the English magazine "Product Review" regarding the content of of raisins from Greece, Turkey and Spain in sugars, albumin and tartaric acid, it follows firstly, that the content of the raisin in sugars is 72.21%, a much higher percentage than the content of other raisins, and secondly, that it contains 1.69% tartaric acid much larger than what we find in other raisins

Nutritional value

The raisin of Ilia as a food occupies a prominent position both among fruits, especially nuts, and among various foods in general. As a nut, it is a product of great nutritional and biological value.
In addition to simple sugars, fructose and glucose, it contains a significant amount of tartaric and citric acid, as well as metallic and potassium ions that are very beneficial for the body. They have a high content of polyphenolic components and protect humans from heart diseases and cancer. Serious research is already underway mainly for anti-cancer properties. Thanks to their nutritional value, they play an important role in the smooth functioning of the body, facilitating the functioning of digestion and the nervous system.
 

The main characteristics of their nutritional value are the following:

They contain 60 70 - 80% natural sugars, carbohydrates and indeed in an easily digestible form (glucose and fructose) that quickly enter the blood circulation and immediately provide the required energy (3,300 calories per kilogram).
They are rich in metallic elements and trace elements, such as calcium, sodium and iron.
They contain Vitamins A, B1, B2 in great abundance.
The condition of the raisins must be such that they can withstand transport and handling and arrive in satisfactory conditions at the place of destination. Also, the moisture content must not be lower than 13% and higher than 18%.

For the minimum permissible limits of tolerance of defective fruits of the Ilia raisin, the corresponding specifications set by the European Union are observed.

What offers to the human body

It is a very good source of antioxidant polyphenolic components. Polyphenols have an antioxidant effect (they protect LDL cholesterol from oxidation, reduce cholesterol deposited in the tissues, reduce atherosclerotic plaque in the vessels and thus the risk of heart diseases).
It has anti-tumor activity - mainly in the colon and stomach by driving cancer cells to programmed cell death (apoptosis).
It has an antimicrobial and antibacterial effect as well as a vasodilator effect through the production of intracellular nitric oxide.
It contains large amounts of trace elements, specifically magnesium, zinc and potassium (blood pressure regulators).

Given that the raisin is eaten with its skin, it has a very high percentage of dietary fiber - in fact, the raisin has higher than the other types of raisin and it is higher than that of most fruits (missing only some leafy vegetables).

Dietary fiber acts as a substrate for beneficial bacteria in the large intestine, thus giving the raisin prebiotic properties that help the good functioning of the intestine but also prevent cholesterol biosynthesis.