Apricots may come in a small package but provide a good amount of fiber, vitamin A, potassium and carotenoids for their size. Fresh, dried or as a delicious jam, the musky flavor of apricots appeals to those who enjoy brandy or fruit flavored liqueurs.
Nutrition Facts
One apricot, approximately 35 grams, provides 17 calories, 4 grams of carbohydrates, .7 milligrams of fiber, 91 milligrams of potassium, 3.5 milligrams of vitamin C, 3 micrograms of folate, 383 micrograms of betacarotene and 674 IU of b-cryptoxanthin.
Origins
Closely related to peaches and plums, apricots or prunus armenaica originated in China but today are grown in California, Italy, Greece, Russia and Spain. The oils from the pits are extracted and sold as a less expensive substitute for almond oil and often used in cosmetics to help soften the skin.
B-Cryptoxanthin
B-Cryptoxanthin has been found to promote bone formation. In the 2004 journal "Molecular and cellular biochemistry" Yamaguchi Masayoshi studied the effect of b-cryptoxanthin on bone formation through its ability to induce an increase in calcium content and decrease bone resorption.
How to Pick an Apricot
The George Mateljan Foundation recommends choosing apricots with a deep orange color that are slightly soft. The educational website whfoods.org recommends apricots that are on the ripe side to assure the best taste and the highest amount of nutrients.
Cautions
The U.S. Food and Drug Administration issued a release on February 6, 2008, stating that sun-dried apricots contain sulfites, which can produce severe reactions in asthmatics consuming as little as 10 milligrams of sulfites. Those with sulfite sensitivity should not eat apricots; rarely, anaphylactic shock can occur.
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