Know what’s on your plate
Sultana
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 330 kcal —
- Protein 2.8 g 6%
- Carbohydrate 75 g 27%
- Fat 0.4 g 1%
- Saturated fat 0.2 g 1%
- Fibre 4.4 g 16%
- Sugars 73 g —
- Sodium 36 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.7 mg 5%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.72 mg 5%
- Vitamin B6 0.25 mg 15%
- Folate (B9) 27 µg 7%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 56 mg 4%
- Iron 2 mg 11%
- Phosphorus 95 mg 8%
- Potassium 911 mg 19%
- Zinc 0.5 mg 5%
- Selenium 1.1 µg 2%
- Iodine 1.7 µg 1%
Similar foods
- Raisin/sultanagrape dried288 kcal / 100 g
- Chocolate-coated sultana confectionery458 kcal / 100 g
- Seedless raisinssultana299 kcal / 100 g
- Raisins292 kcal / 100 g
- Golden seedless raisins301 kcal / 100 g
- White raisin313 kcal / 100 g
- Zante currantsdried290 kcal / 100 g
- Currantdried326 kcal / 100 g
- Raisin grapes
- Seeded raisins296 kcal / 100 g
Questions about Sultana
Do you need to soak sultanas before baking?
Usually not: they soften as a cake or bun bakes. If they are very dry, soak them in warm water or tea for 10–15 minutes, then drain and pat dry so they do not add excess liquid to the mixture.
How do you stop sultanas sinking to the bottom of a cake?
Drain and dry them well if soaked, then toss them with a little of the flour already measured for the recipe before folding them in at the end. This helps distribute them through the batter.
How should you store sultanas?
Keep them tightly sealed in a cool, dry cupboard, away from sunlight; once opened, press out excess air from the bag or use an airtight container. If they become hard, soak only the amount you need rather than storing them damp.
What can you make with sultanas besides fruit cake?
They are lovely in hot cross buns, scones, bread pudding and porridge. For savoury food, stir them into couscous or a spiced rice dish with toasted nuts and herbs.
Can you use raisins instead of sultanas?
Yes, they usually work in equal amounts in baking and puddings. Raisins are often darker and more intensely flavoured, while sultanas tend to be lighter and softer; names and grape types can vary between regions.
What can you use instead of sultanas in a recipe?
Use chopped dates, dried cranberries or chopped dried apricots in roughly the same amount. Dates make a stickier, sweeter result, while cranberries add a sharper flavour.
How much sultana is a sensible snack portion?
A small handful, about 30 g, is an easy portion to measure; it provides 99 kcal and 1.3 g of fibre. Sultanas are concentrated dried fruit, so a handful goes further than the same volume of fresh grapes.
Source: FOODfiles (New Zealand) L173 · per 100 g · carbohydrate per EU label, fibre excluded
