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Traditional Turkish compote made by simmering raisins in sweetened water.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Raisin Compote (180 g) has 198 calories. That works out to 110 calories per 100 g. It contains 49.5 g of carbs, 1.3 g of protein, 0.2 g of fat and 2.2 g of fiber. Its 0.1 mg of Copper covers 16% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 180 g
198
KCAL / 180G
Carbs
49.5g
· 18% DV
Protein
1.3g
· 3% DV
Fat
0.2g
· 0% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 97% · Protein 3% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 198 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 3.6 mg | 0% |
| Total carbohydrate | 49.5 g | 18% |
| Fiber | 2.2 g | 8% |
| Protein | 1.3 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 198 kcal |
| ½ cup (small) | 90 g | 99 kcal |
| 100 g | 100 g | 110 kcal |
| 1 serving (medium) | 120 g | 132 kcal |
| 1 cup (small) | 120 g | 132 kcal |
| 1 bottle (large) | 250 g | 275 kcal |
| 1 cup (large) | 250 g | 275 kcal |
| 1 bottle (jumbo) | 330 g | 363 kcal |
Calculated from 110 calories per 100 g.
Raisin compote is a fruit preparation made by simmering raisins in water, often with added sugar. The raisins soften and flavor the liquid, so it is served as a spoonable dessert or a chilled, drinkable accompaniment.
To make raisin compote, rinse raisins and simmer them in water until plump and tender. Add sugar to taste toward the end, then cool the mixture before serving. Cinnamon or cloves can be added during cooking for extra aroma.
No, soaking raisins before making raisin compote is not necessary. Rinse them and add them directly to the pot; soaking very dry raisins briefly in warm water can help them soften faster, but it is optional.
Seedless raisins are easiest to eat in raisin compote. Dark raisins give the liquid a deeper color and fuller flavor, while golden raisins make a lighter-colored compote with a milder taste.
Sugar is optional in raisin compote because raisins already sweeten the cooking liquid. Simmer the raisins first, taste the liquid, and add a little sugar only if you want a sweeter result.
Raisin compote is looser and contains soft whole raisins in a flavored liquid, while raisin jam is cooked down to a thicker, spreadable consistency. Compote is usually served in a bowl or glass rather than spread on bread.
Raisin compote can be served warm, at room temperature, or chilled, but it is commonly enjoyed cold. Refrigerating it after cooking also lets the raisins absorb more of the sweetened liquid.
Raisin compote works well as a chilled side with rice dishes or as a simple dessert on its own. Spoon both the softened raisins and some of their liquid into each serving so the fruit does not seem dry.
Raisin compote keeps for about 3–4 days in a covered container in the refrigerator. Cool it promptly after cooking and use a clean spoon when serving to keep the remaining portion in good condition.
Yes, raisin compote can raise blood sugar because raisins contain concentrated natural sugars, and added sugar increases the amount further. If you have diabetes, ask your doctor or dietitian how it fits your meal plan.
Vitamins
B2
0.13mg · 10% DV
B6
0.14mg · 8% DV
B1
0.07mg · 6% DV
Vitamin K
5.4µg · 5% DV
Minerals
Copper
0.14mg · 16% DV
Potassium ⭐
396mg · 12% DV
Iron
1.08mg · 6% DV
Phosphorus
40mg · 6% DV
Sodium
3.6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 198 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Raisin Compote is a traditional Turkish hoşaf: raisins simmered in water, usually with a little sugar, until plump and tender. The cooking liquid takes on an amber colour and a gently fruity sweetness, making the dish both a drink and a spoonable dessert.
It is commonly served chilled or at room temperature alongside home-cooked meals, and is especially familiar on Turkish iftar and sahur tables during Ramadan. Raisins make it carbohydrate-rich, while the dish is naturally very low in fat. You can reduce or leave out added sugar to keep it lighter, and serve it as a refreshing contrast to savoury dishes such as pilaf.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.