Organic Sultana

Natural Dried Fruit

Buy online organic sultana with no added sugar - containing natural sugar. 

Our organic sultana come from certified organic farming and are grown with care and respect for people and the environment.  

You can buy organic sultana in packs of 1 kg, ideal for true dried fruit lovers.  

Discover the benefits of organic sultanas! Our analyses have shown that 100 g of organic sultana contain: 

  • 425 mg of Potassium, equivalent to 21% of NRV (Nutrient Reference Value); 
  • 0.42 mg of Copper, which is equivalent to 42% of NRV.

 

Ingredients: 99.5% sultana*, 0.5% sunflower oil. * from organic farming. May contain traces of PEANUTS and other NUTS.  

Origin: Turkey 

Reference: ECOB2400
5.58 €
( / Kilo)
Weight
Available

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Ethical quality

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Nuturally

organic sultana

Organic sultana selected for you

  1. A traditional product of the Manisa province (Turkey)
  2. White, seedless berry
  3. Dried in the sun

Nutritional values

Ingredients 99.5% sultana*, 0.5% sunflower oil. *from organic farming. May contain traces of PEANUTS and other NUTS.
Weight 1 kg
Packaging requirements Packaged in a protective atmosphere.
Storage requirements Store in a cool, dry place
Organic IT-BIO-009; Non-EU Agriculture;
Nutrition declaration average nutritional values per 100 g:
Energy 1440 kJ / 340 kcal
Fats 1.6 g
of which saturates 0.5 g
Carbohydrate 77 g
of which sugars 68 g
Fibre 2.8 g
Protein 2.9 g
Salt 0.01 g
Copper 0.42 mg (42% NRV*)
Potassium 425 mg (21% NRV*)
Source Euro Company analysis
Recommendations The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
Origin Turkey
Nutrients Copper, Potassium
*NRV: Nutrient Reference Value *Nutrient Reference Value
Label and packaging The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.
Product Grapes

Curiosity

Sultanas are the fruit of the common vine or Eurasian vine (Vitis Vinifera L.), which undergo a drying process. 

The plant is a shrub or a vine with a somewhat twisted and irregular trunk of varying length. Its leaves are palmate and have a lamina, either whole or more usually divided into three or five deep lobes. Its shape varies according to grape variety, but it is mainly asymmetrical and irregularly orbicular; in other words, it has no regular habit, either in terms of length or width. The leaf edge is irregularly toothed and the surface is glabrous or covered by a more or less developed waxy layer. 

The flowers are gathered in panicle inflorescences, initially erect, then pendulous. A cluster is formed by a main axis branching into side axes, also branched. The same cluster may have ramifications of II, III and IV order. 

The fruit is a berry, known as the grape; the colour of ripe grapes generally varies according to the grape variety (from green to yellow, from pink to purple-red, black or blue-black), but the intensity and hue of the colour can also vary according to environmental conditions, the light in particular. The shape of the grapes is usually spherical, sub-spherical, elliptical or ovoid; in some grape varieties it can also be markedly elongated, taking on a cylindrical or arched shape. The shape of the cluster varies according to variety, environment, and above all, nutrition. In general, however, it is cylindrical, conical or pyramidal. 

Sultanas can be eaten as a snack or added to a variety of dishes such as pastry, cakes and desserts, pasta, salads, and fish and meat dishes. It is among the fruit most commonly used in cooking. 

Several studies conducted in recent years show that raisins have important beneficial properties which can help to optimize our body functions and protect us from the onset of certain conditions.  

The energetic properties of sultanas have been measured in a study conducted by Californian researchers and published in the Journal of the International Society of Sports Nutrition. Three samples were evaluated, studying subjects who, before a race, were given energy bars, water and raisins respectively. The results showed that those who had taken the energy bar or the raisins had managed to record better times in the race than those who had drunk only water. Between an energy bar and raisins, for sure it is better to take a natural food that, in addition, is rich in potassium and iron.1 

Sultanas are a significant source of fibre and polyphenols, which can reduce the risk of cardiovascular diseases that strike via lipoprotein metabolism and inflammation. 

In 2008, a study published in "Lipids in Health and Disease" tries to determine the effects of raisin consumption, increased physical activity (walking), or a combination of both, on blood pressure, plasma lipids, blood glucose and other factors. Thirty-four postmenopausal men and women were matched by weight and gender and randomly assigned to consuming one cup of raisins a day, increasing daily walks or a combination of both. The test lasted 8 weeks, at the end of which it was noted that systolic blood pressure decreased for all participants. Total plasma cholesterol decreased by 9.4% in all subjects, with a reduction in plasma of 13.7% of LDL cholesterol. Plasma triglyceride concentrations decreased by 19.5% for those who walked. 

The results show that simple lifestyle changes, such as adding sultanas to one’s diet or increasing simple physical activity, have different beneficial effects on the risk of cardiovascular diseases. 2 

1 BW Too, S Cicai, KR Hockett, E Applegate, BA Davis, GA Casazza “Natural Versus Commercial Carbohydrate Supplementation and Endurance Running Performance” Journal of the International Society of Sports Nutrition 2012, 9:27 

2 MJ Puglisi, U Vaishnav, S Shrestha, M Torres-Gonzalez, RJ Wood, JS Volek, ML Fernandez “Raisins and additionalwalkinghavedistincteffects on plasma lipids and inflammatorycytokines” Lipids in Health and Disease 2008, 7:14 

Source: 

https://it.wikipedia.org/wiki/Vitis_vinifera 

Nutspaper, 2015

History

The origins of the vine are so ancient as to sink into legend: some of them trace the origin of the vine to Adam and Eve, stating that the Forbidden Fruit was the succulent grapes and not the anonymous apple. The first records of the practice of viticulture come to us from the Genesis when Noah, after the Great Flood, docked on the ground, planted the vine and got drunk on its intoxicating wine.

Coming to more recent times, there are many who claim that the vine is native to India, and that from here, in the third millennium BC, it spread first to Asia and later to the Mediterranean basin. It is thought to have developed around 7500 BC in the Trans-Caucasian region, which today corresponds to Armenia and Georgia. The Roman people knew and intensively grew this plant, that was considered almost sacred. Indeed, in the laws of the Twelve Tables (450 BC) severe penalties for those who carried out thefts in vineyards were listed.

In 1498, Christopher Columbus, returning from one of his trips to the New World, brought the product of wild vines found by him in Cuba to Queen Isabella of Spain: since then, new varieties of vines were brought to and spread in Europe. Raisins - also called sultanas - are a common dried fruit spread all over the world. Its origins, however, are to be found in Greece, Turkey and Iran: indeed, the name ‘sultana’ is linked to the Sultan, ruler of the Ottoman Empire.  

It is believed that the history of sultanas began at the time when a sultan of the Ottoman Empire, in order to escape a tiger, had to abandon the grape harvest, leaving it under the rays of the sun for a long time. Upon his return he noticed that the grapes had not gone bad: in fact, they had a different color and were much better, and so sultanas were born. Over time, sultanas were imported to the United States and to Australia. 

 

Source: 

Nutspaper, 2015

Properties

According to our analyses, 100 g of organic sultana contain:

  • Potassium (425 mg – 21% of NRV) 
  • Copper (0.42 mg – 42% of NRV).

Dose recommendations

Each pack of 1 kg of organic sultana contains about 32 servings of 30 g.

The beneficial effect of copper is achieved with the daily intake of about 36 g of product. 

Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being.

Affordable price

Affordable price means to us offering our clients organic sultana with no added sugar – containing only natural sugar - that everybody can enjoy.

On one hand, we want to place the right value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.

Not only that: by choosing large packs of organic sultana, you are also contributing to the reduction in the use of plastic.

Storage

You can store organic sultana in cool, dry places away from heat and moisture. Here are 4 useful tips:

  • The best way to store organic sultana is in a refrigerated environment. Nuturally organic sultana can also be stored at room temperature during the winter season given the low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
  • The ideal container for the storage of organic sultana is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered. 
  • The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
  • The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.