Apricots Nutritional Profile
• Energy value (calories per serving): low
• Protein: Moderate
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: High
• Sodium: Low (fresh or dried fruit) High (dried fruit treated with sodium sulfur compounds)
• Major vitamin contribution: Vitamin A
• Major mineral contribution: Iron
How Many Nutrients in Apricots Food
• Apricots are a good source of dietary fiber with insoluble cellulose and lignin in the skin and soluble pectins in the flesh.
• The apricot’s creamy golden color comes from deep yellow carotenes (including beta-carotene) that make the fruit a good source of vitamin A. Apricots also have vitamin C and iron.
• One apricot has 0.7 g dietary fiber, 674 IU vitamin A (21 percent of the RDA for a woman, 23 percent of the RDA for a man), and 3.5 mg vitamin C (5 percent of the RDA for a woman, 4 percent of the RDA for a man).
• Two dried apricot halves provide 0.6 g dietary fiber, 252 IU vitamin A (11 percent of the RDA for a woman, 8 percent of the RDA for a man), no vitamin C, and 2 mg iron (11 percent of the RDA for a woman, 25 percent of the RDA for a man).
• The bark, leaves, and inner stony pit of the apricot all contain amygdalin, a naturally occurring compound that degrades to release hydrogen cyanide (prussic acid) in your stomach. Apricot oil, treated during processing to remove the cyanide, is marked FFPA to show that it is “free from prussic acid.”
• Cases of fatal poisoning from apricot pits have been reported, including one in a three-year-old girl who ate 15 apricot kernels (the seed inside the pit).
• Extract of apricot pits, known medically as Laetrile, has been used by some alternative practitioners to treat cancer on the theory that the cyanide in amygdalin is released only when it comes in contact with beta-glucuronidase, an enzyme common to tumor cells.
• Scientifically designed tests of amygdalin have not shown this to be true. Laetrile is illegal in the United States.
How To Serve Nutritious Apricots Food
• Ounce for ounce, dried apricots are richer in nutrients and fiber than fresh ones.
Diets That May Restrict or Exclude Apricots Food
• Low-fiber diet
• Low-potassium diet
• Low-sodium diet (dried apricots containing sodium sulfide)
How To Buying Apricots Food
Look for:
Firm, plump orange fruit that gives slightly when you press with your thumb.
Avoid:
Bruised apricots. Like apples and potatoes, apricots contain polyphenoloxidase, an enzyme that combines with phenols in the apricots to produce brownish pigments that discolor the fruit. When apricots are bruised, cells are broken, releasing the enzyme so that brown spots form under the bruise.
Avoid apricots that are hard or mushy or withered; all are less flavorsome than ripe, firm apricots, and the withered ones will decay quickly. Avoid greenish apricots; they are low in carotenes and will never ripen satisfactorily at home.
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How To Storing Apricots food
• Store ripe apricots in the refrigerator and use them within a few days. • Apricots do not lose their vitamin A in storage, but they are very perishable and rot fairly quickly.
How To Preparing Apricots Food
• When you peel or slice an apricot, you tear its cells walls, releasing polyphenoloxidase, an enzyme that reacts with phenols in the apricots, producing brown compounds that darken the fruit.
• Acids inactivate polyphenoloxidase, so you can slow down this reaction (but not stop it completely) by dipping raw sliced and/or peeled apricots into a solution of lemon juice or vinegar and water or by mixing them with citrus fruits in a fruit salad.
• Polyphenoloxidase also works more slowly in the cold, but storing peeled apricots in the refrigerator is much
less effective than an acid bath.
• To peel apricots easily, drop them into boiling water for a minute or two, then lift them out with a slotted spoon and plunge them into cold water.
• As with tomatoes, this works because the change in temperature damages a layer of cells under the skin so the skin slips off easily.
What Happens When You Cook Apricots Food
Cooking dissolves pectin, the primary fiber in apricots, and softens the fruits. But it does not change the color or lower the vitamin Acontent because carotenes are impervious to heat of normal cooking. ( you can read lima beans )
How Other Kinds of Processing Affect Apricots Food
Juice.
Since 2000, following several deaths attributed to unpasteurized apple juice contaminated with E. • coli O157:H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organisms such as bacteria and mold.
Drying.
Five pounds of fresh apricots produce only a pound of dried ones. Drying removes water, not nutrients; ounce for ounce, dried apricots have 12 times the iron, seven times the fiber, and five times the vitamin A of the fresh fruit.
• Three and a half ounces of dried apricots provide 12,700 IU vitamin A, two and a half times the full daily requirement for a healthy adult man, and 6.3 mg of iron, one-third the daily requirement for an adult woman.
• In some studies with laboratory animals, dried apricots have been as effective as liver, kidneys, and eggs in treating iron-deficiency anemia.
• To keep them from turning brown as they dry, apricots may be treated with sulfur dioxide.
• This chemical may cause serious allergic reactions, including anaphylactic shock, in people who are sensitive to sulfites.
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Medical Uses and/or Benefits Of Apricots
Low calories
This fruit is very low in calories so you can eat it without any doubt. Thus your body weight will not rise, but will come to a uniform level.
High oxidation
This fruit is high in antioxidants such as vitamins A, C, E and beta carotene. There is also oxidation like balonites. It also protects against the effects of diseases such as heart disease and diabetes.
High potassium
The mineral potassium acts as an electrolyte. It transmits information through the nerves throughout the body, helping to keep muscle function and fluid levels in balance. Eating enough of this fruit helps to avoid problems like high blood pressure.
High in fiber
This fruit is rich in fiber. Thus, it gives the body the nutrients it needs and also helps to keep the body weight in balance. which helps in digestion and relieves constipation. The fiber in it makes the digestive glands secrete more. Thus, digestion also becomes easier. And helps to expel waste easily without any problems.
Increases heart health
It can be said that this is a wonderful fruit that enhances heart health. The fruit is rich in vitamin C, potassium, and fiber, which help keep the body healthy, preventing problems such as heartburn and stroke. Also, it is high in antioxidants, which helps to regulate blood pressure.Relieves skin problemsIf you rub walnut oil on the skin, it will be absorbed well immediately and help to get the necessary nutrients to the skin. This will make the skin smooth and supple. It also helps in relieving skin problems like itching, peeling, psoriasis and eczema. Vitamin A in it helps a lot in keeping the skin healthy.
The anemia will go away
The iron and copper in this fruit help to increase the level of hemoglobin in the body. Thus reducing the problems of anemia. Iron deficiency can lead to fatigue, lethargy, dizziness and digestive problems. If you continue to eat this fruit, you can get the iron your body needs and get rid of anemia.
Increases intestinal / vascular health
Eating this walnut every day will cure intestinal problems. It is high in soluble and insoluble fiber, which helps to regulate the level of sugar in the body. It also helps maintain the right amount of fat in the body. The fiber in it travels to the intestinal tract after proper digestion.
Health of the liver
According to a medical study, this fruit helps to correct problems in the liver and function smoothly. This fruit helps to get rid of problems like oxidation stress.
Adverse Effects Associated with Apricots Food
Sulfite allergies.
See how other kinds of processing affect this food
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