Raisin Puree

Raisins are <a href="http://en.wikipedia.org/wiki/Dried_fruit" title="Dried fruit" >dried</a> <a href="http://en.wikipedia.org/wiki/Grape" title="Grape" >grapes</a>. They are produced in many regions of the world. Raisins may be eaten raw or used in cooking, <a href="http://en.wikipedia.org/wiki/Baking" title="Baking" >baking</a> and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and Canada the word "raisin" is reserved for the dried large dark grape, with "<a href="http://en.wikipedia.org/wiki/Sultana_(grape)" title="Sultana (grape)" >sultana</a>" being a dried large white grape, and "<a href="http://en.wikipedia.org/wiki/Zante_currant" title="Zante currant" >currant</a>" being a dried small <a href="http://en.wikipedia.org/wiki/Black_Corinth" title="Black Corinth" class="mw-redirect" >Black Corinth</a> grape.<a href="http://en.wikipedia.org/wiki/Raisin#cite_note-0" >[1]</a>

Raisins range from about 67% to 72% <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar" >sugars</a> by weight,<a href="http://en.wikipedia.org/wiki/Raisin#cite_note-2" >[3]</a> most of which is <a href="http://en.wikipedia.org/wiki/Fructose" title="Fructose" >fructose</a> and <a href="http://en.wikipedia.org/wiki/Glucose" title="Glucose" >glucose</a>. They also contain about 3% protein and 3.5% dietary fiber.<a href="http://en.wikipedia.org/wiki/Raisin#cite_note-3" >[4]</a> Raisins, like <a href="http://en.wikipedia.org/wiki/Prune_(fruit)" title="Prune (fruit)" class="mw-redirect" >prunes</a> and <a href="http://en.wikipedia.org/wiki/Apricot" title="Apricot" >apricots</a>, are also high in certain <a href="http://en.wikipedia.org/wiki/Antioxidant" title="Antioxidant" >antioxidants</a>, but have a lower <a href="http://en.wikipedia.org/wiki/Vitamin_C" title="Vitamin C" >vitamin C</a> content than fresh grapes. Raisins are low in <a href="http://en.wikipedia.org/wiki/Sodium" title="Sodium" >sodium</a> and contain no <a href="http://en.wikipedia.org/wiki/Cholesterol" title="Cholesterol" >cholesterol</a>.<a href="http://en.wikipedia.org/wiki/Raisin#cite_note-4" >[5]</a>

New data suggest that, among individuals with mild increases in blood pressure, the routine consumption of raisins (three times a day) may significantly lower blood pressure, especially when compared to eating other common snacks, according to research presented today at the American College of Cardiology's 61st Annual Scientific Session.<a href="http://en.wikipedia.org/wiki/Raisin#cite_note-5" >[6]</a>

Purée and (more rarely) mash are general terms for cooked food, usually <a href="http://en.wikipedia.org/wiki/Vegetable" title="Vegetable" >vegetables</a> or <a href="http://en.wikipedia.org/wiki/Legume" title="Legume" >legumes</a>, that have been ground, pressed, <a href="http://en.wikipedia.org/wiki/Blender" title="Blender" >blended</a>, and/or <a href="http://en.wikipedia.org/wiki/Sieve" title="Sieve" >sieved</a> to the consistency of a soft creamy paste or thick liquid

.<a href="http://en.wikipedia.org/wiki/Pur%C3%A9e#cite_note-LAR-0" >[1]</a> Purées of specific foods are often known by specific names, e.g., mashed <a href="http://en.wikipedia.org/wiki/Potato" title="Potato" >potatos</a> or <a href="http://en.wikipedia.org/wiki/Apple_sauce" title="Apple sauce" >apple sauce</a>. The term is of <a href="http://en.wikipedia.org/wiki/French_language" title="French language" >French</a>origin, where it meant in <a href="http://en.wikipedia.org/wiki/Old_French" title="Old French" >Old French</a> (13th century): purified or refined.

Purées overlap with other dishes with similar consistency, such as thick <a href="http://en.wikipedia.org/wiki/Soup" title="Soup" >soups</a>, <a href="http://en.wikipedia.org/wiki/Creaming_(food)" title="Creaming (food)" >creams</a> (crèmes) and <a href="http://en.wikipedia.org/wiki/Gravy" title="Gravy" >gravies</a>—although these terms often imply more complex recipes and cooking

processes. <a href="http://en.wikipedia.org/wiki/Coulis" title="Coulis" >Coulis</a> (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as <a href="http://en.wikipedia.org/wiki/Gruel" title="Gruel" >gruel</a> or <a href="http://en.wikipedia.org/wiki/Muesli" title="Muesli" >muesli</a>; nor with oily nut pastes, such as <a href="http://en.wikipedia.org/wiki/Peanut_butter" title="Peanut butter" >peanut butter</a>. The term "paste" is often used for purées intended to be served along with children, used as an ingredient, rather than eaten.

Purées can be made in a blender, or with special implements such as a <a href="http://en.wikipedia.org/wiki/Potato_masher" title="Potato masher" >potato masher</a>, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.

It is common to purée entire meals (without use of <a href="http://en.wikipedia.org/wiki/Salt" title="Salt" >salt</a> or other additives) to be served to <a href="http://en.wikipedia.org/wiki/Toddler" title="Toddler" >toddlers</a> and<a href="http://en.wikipedia.org/wiki/Baby" title="Baby" class="mw-redirect" >babies</a> as sufficient, nutritious meals.