The apricot nutrition is a round, fleshy fruit closely related to the peach, plum, almond, and cherry. It has a single seed in the shell of the rock. The pale orange edible skin is soft and supple. The flesh is drier than most other fruits.
APRICOT NUTRIENT CONTENT
Energy (kilocalories) ——————– 34
Water (%)———————————- 86
Dietary fiber (grams) ——————- 2
Fat (grams) ——————————- 0
Carbohydrate (grams) —————– 8
Protein (grams) ————————- 1
Vitamin A——————————- 183 RE
Vitamin C———————————- 7
Vitamin B6——————————– 0
Folate ————————————6 μg
Vitamin E ———————————-1
Typical serving size: 3 medium apricots (4 oz or 114 g), or ¼ cup, dried (1.2 oz or 35 g)
HOW THEY HARM
WHAT THEY HEAL
High blood pressure
Nerves and muscles
Scientific name Prunusarmeniaca
Common name apricot
♥Good source of vitamin C
♥High in vitamin A (beta-carotene)
Varieties There are approximately 12 varieties of apricots, ranging from yellow to deep orange. The most famous breeds are Blanheim, Tilton, Patterson, and Castelbrite.
Origins and facts
The largest apricot producers in the world are Turkey, Italy, Russia and Greece. Ninety percent of the US domestic market is provided by California farmers; The rest will be presented by Utah and Washington.
In his spare time, apricots nutrition come from Chile and New Zealand. Apricot trees can grow up to 20 feet tall and spread up to 30 feet wide.
The white or pink flowers appear in early spring and bear fruit in late summer. Due to this early flowering, apricot production can be limited by late frosts that kill the flowers.
Domestic harvests are available from mid-May to mid-August, and imports take place in December and January.
Uses Apricots are best when purchased ripe or slightly unripe and left to ripen in a paper bag. Unripe fruits do not ripen properly and must be discarded.
Ripe apricots can be stored in the refrigerator for up to a week, but soft, juicy apricots should be eaten within a day or two of purchase.
Apricots should be washed before eating. They’re great out of the hand or can be used in any recipe called peach or nectarine.
Apricots don’t cook for long because they quickly lose their flavor. Hunting is an ideal cooking method. Dried apricots are a delicious, non-perishable snack.
Nutrient composition apricots are rich in vitamin A (beta-carotene) and are a good source of vitamin C.
- Although eating apricots is a great source of vitamin C (when apricots are exposed to heat and air), other nutrients such as beta-carotene and pectin are available to the body when they are apricots. They are mature.
High in antioxidants and other nutrients, apricots are tasty, easy to digest, low in calories (50 calories in three fresh apricots and 85 in 10 dried halves), almost fatty and highly nutritious.
Apricots contain many antioxidants and other nutrients, are easily digestible, contain few calories (50 calories in three fresh apricots and 85 in 10 dried apricots), almost fatty and highly nutritious.
Half a cup (83 grams) of chopped apricots contains only 40 calories.
Here are 6 health benefits of apricot.
Protects against cancer. The deep color of apricots indicates the presence of carotene, especially the anticancer beta-carotene.
LDL lowers cholesterol. The apricot contains a soluble fiber pectin that helps lower LDL cholesterol.
Lowers blood pressure. The apricot is a particularly good source of potassium. It also contains a lot of fiber, iron, and beta-carotene.
Helps nerves and muscles. Apricots, regardless of their appearance, are rich in iron and potassium, and minerals that are essential for natural nerve and muscle function help maintain normal blood pressure and body fluids.
Eliminate eye diseases. The beta-carotene in apricots can help prevent cataracts and age-related degeneration. Some studies show that high doses of vitamin N can reduce the risk of cataracts by up to 40%.