Chinese Xinjiang Seedless Whole Shape and Sweet Taste red raisins dried

10-59 Bags
60-399 Bags
400-3999 Bags
>=4000 Bags
Min. Order
10 Bags
Company Information

Shaanxi Shinong Fruit Co., Ltd.

CN Manufacturer, Trading Company
Response Time
Response Rate:
1 Year Paid Supplier Supplier Trade Assurance
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Quick Details

Port: shenzhen sahnghai tianjing
Payment Terms: L/C,T/T
Supply Ability: 50000.0 Bag/Bags per Month
Weight (kg): 0.3
Preservation Process: Water
Place of Origin: xinjiang
Shape: Oval
Color: Red
Grade: AA
Model Number: guomima
Max. Moisture (%): 15
Drying Process: AD
Brand Name: Shinong
Type: Raisin
Storage: Dry Place
Packing: Bulk, Can (Tinned), As your request
Ingredient: 100% Grapes
Product name: dry fruits raisin
Packaging: Bulk,Vacuum Pack,Customizable
Style: Dried
Taste: Sweet
Shelf Life: 1 year
Cultivation Type: Greenhouse,Open Air,Plastic Sheeting
Packaging Detail: Customizable
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Product name
Seedless raisin
Product type
Dried Fruit
Up to 15%
Processing Type
Place of Origin
Shelf Life
1 year
Edible methods
Ready to be served
Raisin is the fruit of grapes that are dried in the sun or in the shadow. Raisins must have ripe fruit. Raisins contain only
15-25% water and up to 60% fructose. So it's very sweet. Raisins can therefore be preserved for a long time, and over time the fructose in the raisins may crystallize, but this does not affect their consumption. Raisins can be eaten directly as pastries or in pastries, and in some places cooked with raisins seasoning.
The benefits of raisins

It can effectively reduce the blood cholesterol and inhibit the oxidation of bad cholesterol in the blood.2.Raisins improve the health of the rectum, because raisins contain fiber and tartaric acid, which allows excrement to pass quickly through the rectum, reducing the amount of time the dirt stays in the intestines.3.Raisins contain an ingredient called resveratrol, which prevents cell degeneration or inhibits the growth of malignant tumors, and prevents leukemia cells from dividing.4.The fiber in raisins prevents fructose from turning into triglycerides, a type of blood fat that reduces the risk of heart disease.