Apricots (Prunus armeniaca) exist already for more than 2000 years. The origin of apricot is mountainous area in China. Nowadays, apricots are grown in the USA, Southern part of Africa, in Australia and almost in every country near the Mediterranean Sea. The fruits have difference in taste. They can be sweet, sourish and sweetly – sourish.
Dried apricots without pits are the most favourite dried fruits. In the dried way the apricots practically do not lose their useful substances, they keep vitamins and microelements. Moreover, dried apricots are excellent confectionary raw material. Dried apricots contain high amount of mineral substances including potassium, magnesium, calcium, iron and phosphorus.
Dried apricots contain a lot of organic acids and pectin that effectively removes heavy metals and radioactive nuclides from the organism. The sweetness of dried apricots is the result of the high amount of glucose, sucrose and fructose.
Dried apricots are recommended to use in case of anaemia, bad vision, and heart illnesses and as tonic substance as well. Dried apricots stimulate removal of embolism in vessels and they soften hard neoplasm, renew skin and strengthen hairs. Plant fibres that dried apricots contain helps in purgation. Moreover, it is scientifically proved that regular consumption of dried apricots lower the risk of cancer development.
100g contain: Fat - 0.0 g Proteins – 5.2 g Carbohydrates – 65.9 g Energy – 284 kcal