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Properties of apricot

The apricot It has its origin in Asia. Your scientific name Armenian Prunus comes from Armenia, which has a great tradition in its cultivation. It is believed that Greeks and Romans introduced and expanded it throughout Europe. Nowadays Turkey is the largest producer of apricots of the world.

The apricot consumed in the late spring is a summer fruit. The apricot or damask It is round and has some yellowish, orange and pink colors. It has a flavor that goes from sweet to bittersweet.

It is a fruit suitable for children since it promotes bone growth. It is also suitable for women since it is a source of calcium.

Varieties of apricots

There are different types of apricot which are determined by their size, smell and taste. Some of the different varieties are: paviot, canine, nancy, bulida or moniquí.

Apricot Nutritional Information

1 serving (155 gr.)
Calories 74 kcal
Fat 0.60 g
Proteins 2.17 g
Carbohydrates 17.24 g
Sugar 14.32 g
Fiber 3.1 g
Cholesterol – mg

See complete nutritional information

Caution: Apricots should be avoided in case of diabetes because it contains sugars and can affect blood sugar levels.
They should also be avoided in case of suffering from recognized allergies or hypersensitivity to this fruit.

Properties of Apricot

Benefits of Apricot

Apricots are characterized by being rich in beta-carotene, the precursor of vitamin A. In addition, its consumption prevents heart disease by preventing deposits of cholesterol in the arteries.

Contraindications of Apricot

Avoid taking apricot if you have gastroenteritis or a diarrheal process since the apricot has a great laxative power.

Availability of Apricot

Apricot is a summer fruit. It can be tasted from late spring to late summer. Port so, the best apricot season occurs between the months of May and September.

advice: When choosing the best apricots, note that they are somewhat ripe so that their flavor is sweet. It is a delicate fruit that can rot at the slightest stroke. Those that are wrinkled should be avoided
Apricots stay well for a week in a cool, dry place. Ideally, they should be inside perforated plastic bags.

More information

In the apricot kernel, there is an almond from which an oil highly valued in cosmetics is obtained.

Recipes with Apricot

You can use the Apricot as an ingredient for the following recipes:

Apricot Juices

The apricots suitable for making juices should have a dark yellow color, almost orange. It is important that they be hard and fresh. You have to remove the bone and it does not matter if the skin stays, in fact, without being organic it is better. The flavor is enhanced if we combine it with berries.
The measures to take into account are equivalent to 500 g, that is approximately 4 apricots give a bowl and a half of juice about 375g

Apricot Shakes

For smoothies, it is preferable to use dried apricots since they are sweeter.

Apricot as a natural remedy

the Apricot It can be used as a natural remedy to fight the following ailments:

Apricot Nutritional Information

1 serving (155 gr.) 100 gr.
Calories 74 kcal 48 kcal
Fat 0.60 g 0.39 g
Saturated fats 0.042 g 0.027 g
Polyunsaturated fats 0.119 g 0.077 g
Monounsaturated fats 0.264 g 0.17 g
Proteins 2.17 g 1.4 g
Carbohydrates 17.24 g 11.12 g
Sugar 14.32 g 9.24 g
Fiber 3.1 g 2 g
Cholesterol – mg – mg
Calcium 20 mg 13 mg
Iron – mg – mg
Sodium 2 mg 1 mg
Potassium 401 mg 259 mg
Magnesium 16 mg 10 mg
Match 36 mg 23 mg
Zinc 0.31 mg 0.2 mg
Vitamin A 2985 IU 1926 IU
Vitamin C – mg – mg
Vitamin D 0.0 μg 0 μg
Vitamin B1 (Thiamine) 0.046 mg 0.03 mg
Vitamin B6 0.084 mg 0.054 mg
Vitamin B sub 12 – μg – μg
Vitamin E 1.38 mg 0.89 mg
Vitamin K 5.1 μg 3.3 μg
Folate (folic acid) 14 μg 9 μg
Beta Carotene 1696 μg 1094 μg
Water 133.84 g 86.35 g
Caffeine – mg – mg

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