Apricot nutrition facts

Sweet, fragrant rich, golden-orange apricot fruits are another summer delicacy of Asian origin. These much-prized fruits were first brought to Europe by Greeks who called them as “golden eggs of the sun." Today, the most important commercially producing countries are Turkey, Iran, Italy, France, Spain, Syria, Greece, and China. Botanically, the fruit is closely related to peaches and nectarine, sharing with them in the broader

These berries are high in fiber healthy, rich in beta carotene, as well as a number of nutrients for health.

Apricots are rich in vitamin A, which is a powerful antioxidant, prevents free radical damage in tissues and cells. Especially in the eyes and vision are very useful, such as free radicals can act in Qatar and macular degeneration and destruction of blood flow leading to the eye. "It is obvious that fruits rich in vitamin A, carrots are a better appearance.

The high fiber damask is very helpful for digestion, constipation, diverticulosis, and also the prevention of stomach cancer.

Although most fruits, apricots, part of the fruit such as apricots, benefits, and how much, if not more, than some of its biggest "cousins" are.

In addition to fresh apricots, you can buy in jars or cans, as well as pickles and jams, and dried. It is also sold alcohol. Not as juicy as other fruits, are excellent, if sliced and served with a salad, cereal, oatmeal, pancakes, etc., will add flavor to food without the "wet".

Dried apricots are healthy and in other areas, where fresh vegetables are not likely to help. The amount of the increase in calcium, iron and phosphorus in the scores, but also calories.

Apricots, fresh and canned food, especially in a dry, antioxidants that help prevent heart disease.

The stone contains a walnut, apricot, rich in protein and fat than others. It has a high content of reports laetrile (vitamin B17) to be very effective in preventing cancer. Laetrile cancer treatment uses high doses of vitamin B17 to reduce tumors.

Break the rocks, like little seeds, remove seeds and grinding. In salads, or mix with honey to easily integrate the system.

You can also break all the rocks and steep in boiling water, infused with a little "juice" of fruits or other lemon in honey to sweeten, if necessary.

However, the kernel is often used as a potentially toxic if misused. You can produce hydrogen cyanide (HCN), for use in a piece of clothing is sometimes good enough. Or you can toast the seeds before using. Roast destroys harmful cyanide.

Source: https://azertag.az/en/xeber/Apricot_nutrition_facts-80790