Apricot
The fruit is a drupe similar to a small peach,
1.5–2.5 cm (0.6–1.0 in) diameter (larger in some modern cultivars), from yellow
to orange, often tinged red on the side most exposed to the sun; its surface
can be smooth or velvety with very short hairs. Round and yellow, they look
like a smaller version of a peach but share the tartness of purple plums. The pulp
is not very juicy, it has fibre texture and farinaceous consistency when the
apricot is mature. They are eaten fresh or cooked and are
preserved by canning or drying. The fruit is also widely
made into jam and is often used to flavour liqueurs.
Benefits :
Rich
in vitamin A, beta-carotene, and other carotenoids, apricots are excellent
for promoting eye health.
Eating apricots may benefit your skin. The
main causes of wrinkles and skin damage are environmental factors, such as the
sun, pollution, and cigarette smoke.
Apricots may promote gut health. A healthier gut microbiome is
linked to a lower risk of obesity .
Nutrients Per
Serving:
Just 2 fresh apricots (70 grams) provide
- Calories: 34
- Carbs: 8
grams
- Protein: 1
gram
- Fat: 0.27
grams
- Fiber: 1.5
grams
- Vitamin A: 8%
of the Daily Value (DV)
- Vitamin C: 8%
of the DV
- Vitamin E: 4%
of the DV
- Potassium: 4%
of the DV
