Dried Apricots

Calories, kcal: 213 Protein, g: 5.0 Fat, g: 0.4 Carbohydrates, g: 50.6

Apricot is the name of dried apricot fruits with a stone.

Apricot is a tree from the Plum genus, as well as the fruit of this tree. China is considered the birthplace of apricot, where it is found in the wild. However, in Europe he became known from Armenia. Subsequently, the apricot came to Rome, which is mentioned in his writings by the ancient Roman scientist and writer Pliny the Elder.

Apricots are eaten both fresh and dried. Dried apricots are dried apricots without pits. Apricot - dried whole apricot fruit with seeds.

There are two ways to make apricots:

Natural - the fruits are dried on the tree in a natural way, then the apricot is removed and consumed or stored further;

With the help of sulfur dioxide, the harvested undamaged ripe fruits are treated with a preservative and dried.

The dried apricot is light brown in color, the fruit is practically without pulp, shriveled and dry. Apricot, made by the second method, has a yellow-orange color, the fruits are softer and fleshy.

Calorie content of apricot

The calorie content of apricots is 213 kcal per 100 grams of product.

Composition and useful properties of apricots

Apricot contains a lot of beta-carotene, which prevents the development of malignant tumors and potassium, which is necessary for the normal functioning of the cardiovascular system and the removal of excess fluid from the body (calorizator). Apricot contains fiber that normalizes metabolic processes and plant iron, which is not absorbed as quickly as an animal, but has the same qualities.

Apricot harm

Apricot is a source of "fast" carbohydrates, therefore, diabetics and those who control weight should use apricot with caution. The bright orange apricot containing E220 is contraindicated in asthmatics.

Selection and storage of apricots

When purchasing apricots, you need to carefully examine the dry fruits so that they do not have dark spots, mold and signs of decay. The sweet aroma of apricots indicates the freshness of the product. You need to store apricots from glass containers with a ground lid, at room temperature for no longer than two weeks, in the refrigerator - up to six months.

Apricot in cooking

Dry apricots must be soaked in water before use, after which they can be added to salads, pilaf, snacks and desserts. The traditional use of apricots is the preparation of compotes, liqueurs and liqueurs, where the aroma and taste of dry apricots are revealed in the best way.

For more information about the product, see the video “Uryuk. Dried fruits on our table”of the TV program“Living Healthy”.