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currants, dried

A Dictionary of Food and Nutrition | 2005 | 421 words | Copyright

currants, dried Made by drying the small seedless black grapes grown in Greece and Australia; usually dried in bunches on the vine or after removal from the vine on supports. The name is derived from ‘raisins of Corauntz’ (Corinth). A 25‐g portion provides 1.8 g of dietary fibre and is a good source of copper; supplies 65 kcal (275 kJ). See also dried fruit; raisins; sultanas.

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DAVID A. BENDER. "currants, dried." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

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