There are about 70 g of carbohydrates in 100 g of raisins. Sugars are mainly fructose and glucose. Grape wine, respectively. Raisins have a higher proportion of glucose than other fruits, which is why the glycemic index of raisins is higher – it reaches an average GI of 65. This means that blood sugar levels rise relatively quickly after consumption. Raisins contain soluble and insoluble fiber, which is beneficial for the digestive system and the prevention of frequent civilization diseases. It is preferable to store them in airtight containers and store them at lower temperatures against excessive drying of the raisins. If the raisins are older, the sugars contained therein will crystallize. However, crystallization does not change their nutritional value. The crystals can be dissolved by immersing the raisins in any liquid (hot water, milk, fruit juice). Raisins have many uses in the kitchen – they can be a delicacy due to the sweet taste and satisfy the taste buds when you are chased by the sweet. They are a good help in baking, both for a classic Christmas, strudel, cake or candy. You can add raisins to your home made must or sweeten jelly and start healthy every morning. You can taste your favorite salad with sweet fruits.