The apricot is a stone fruit, smaller than a peach, yellowish in color. Its virtues have been recognized for 4,000 years. Believed to have originated in China, the apricot was first introduced to Europe during the time of Alexander the Great, where they have been cultivated for their taste and essence ever since. Greek physicians used the apricot for medicinal purposes, the Chinese used apricot flowers as an ingredient in cosmetics, while the Romans dedicated the sweet fruit to Venus, the goddess of love.
Five apricots contain around the same number of calories as one apple, but they have much more nutrients and are high in fiber.
Vitamin A and Beta Carotene
Fresh apricots have 149mg of beta-carotene versus 160 mg in an equal weight of dried apricot. Beta-carotene produces vitamin A, or retinol, in the body. Apricots, with more beta-carotene than carrots, promote healthy eyes and skin. Beta-carotene is an antioxidant, boosting the immune system and eliminating free radicals that protect against toxins and cancer formations, colds, flu, and infections.
Calcium
Calcium is a vital mineral for maintenance of bone mass and strong teeth. Two ounces of dried apricots are equal to 52mg calcium, making them an important preventative for osteoporosis. Bone loss is an age-related problem, especially for women in menopausal years.
Iron
Iron is an essential component of hemoglobin, but cannot be made by your body and must be absorbed from food. Dried apricots are useful in the treatment of anemia, caused by iron deficiency. University of California Medical Center recommends five dried apricot halves as one of the leading non-heme sources to help fulfill the recommended dietary allowance of iron.
Vitamin K
Vitamin K, known for its benefit in blood coagulation, prevents blood loss during injury and has been demonstrated to have an effect on preventing coronary artery calcification in people suffering from heart disease. A cup of dried apricot halves contains about 4mcg of Vitamin K.
Vitamin C
Fresh apricots have 15.5 milligrams of vitamin C but the heat used in the drying process decreases the amount to 0.8 milligrams. Sulfur dioxide is used when dehydrating the fruit, to help protect the vitamin C content. Unfortunately, sulfur dioxide may instigate asthma attacks in people sensitive to the preservative.
Potassium
Dried apricots rank high in a source of potassium, providing 1.9g, or 53 percent RDA, per 100g serving--about 20 dried apricots. Potassium is an essential nutrient to control hypertension, and to maintain electrolyte balance for nerve and muscle function.
Considerations
Dried apricots are a good source of fiber, containing 6.5 grams per 110 grams, as opposed to fresh apricots, which have 3.1 grams. Like all dried fruit, apricots have a high sugar content, which results in a high calorie count.
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