ORGANIC BLACK CORINTHIAN RAISINS 250gr

ORGANIC BLACK RAISINS 250gr ALL      VOSTITSA VARIETY

Our black raisins (Corinthian) are a Protected Designation of Origin (PDO) product with the name CORINTHIAN RAISINS VOSTITSA.

It is a nutritional treasure for Greek production and rightly the most valuable superfood in Greece. It is a high nutritional value product certified by the modern clinical studies that have been carried out on volunteers and have already been published in reputable, international, scientific journals, demonstrating that since the inclusion of black (Corinthian) raisins in the daily diet, a significant reduction in blood pressure was observed, creating a 'shield' against cardiovascular diseases, reducing 'bad' cholesterol, while within a balanced diet there is no negative impact on diabetics!

BENEFITS OF CONSUMPTION

It has a low glycemic index. This makes it an ideal food for those who have problems with their glucose and for those who pay attention to their diet and want to consume foods that help them avoid hunger.

It is rich in dietary fibers. This mainly means that black raisins contribute to the smooth functioning of the intestine.

One of the most important antioxidants it contains is catechins, which act to reduce free radicals in the body and prevent the formation of cancer cells.

In addition, the polyphenols it contains prevent heart diseases by reducing blood cholesterol and the formation of atherosclerotic plaque.

It contains a multitude of trace elements. Some of these contribute to the regulation of blood pressure.

The main production process involves drying the fruit, mainly black raisins, in the sun for a few days (about 10), while thereafter certain additives can be used to improve the quality and extend the storage time. The most well-known variety of black raisins is Corinthian. Producers harvest the black raisin fruit usually in August, dry it in specially designed outdoor spaces called threshing floors. After eight days (depending on the weather) they turn it to dry on the other side and after 2-3 days (again depending on the weather) they collect it and take it for processing. This processing is known as 'maceration'. There, the unnecessary bodies are discarded and the thick is separated from the fine bran.