Sultanas are today chiefly produced in Turkey, Greece and Australia from seedless white grapes. They differ from the other dried vine fruits because before drying they are dipped briefly in an alkali solution that softens, wrinkles and slightly cracks their skin. They are then spray-washed — washing thoroughly with fresh water is essential at this stage — and left in the sun. After about a week, the sultanas are placed in small sweat chambers, so that they reach the right moisture level. 

Sultanas are an important source of dietary fibre and contain potassium, which maintains the fluid balance of the body, phosphorous, which is good for bone and teeth maintenance, iron, which is essential for energy production, calcium, and vitamin A, an antioxidant and B1 (folic acid).

Sultanas make an excellent snack when mixed with nuts. They can also be used with breakfast cereals and muesli, added to breads and rich fruit cakes as well as used in salads and other savoury dishes such as rice and cooked with meats. They can also taste delicious when soaked overnight in brandy, sherry, orange liqueur or just orange juice. 


Nutrition Information

Typical valuesper 100g  
Energy 1252kJ 
Proteins 3g6%*
Carbohydrate 79.2g61%*
    Total Sugars 59.2g 
Total Fat 0.5g 
    Saturated 0.1mg 
    Monounsaturated 0.5mg 
    Polyunsaturated 0mg 
Dietary Fibre 3.7g12%*
Sodium Trace  
Vitamin C 2.3mg8%*
Thiamin 0.1mg13%*
Niacin 0.8mg10%*
Riboflavin 0.1mg9%*
Vitamin B6 0.2mg10%*
Folate 5mcg3%*
Vitamin E 0.1mg1%*
Vit K 3.5mcg5%*
Calcium 50mg10%*
Iron 1.9mg16%*
Magnesium 32mg11%*
Zinc 0.2mg2%*
Manganese 0.3mg15%*
Selenium 0.6mcg1%*
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