Apricot is one of the important fruit with rich nutritional and medicinal properties. It is sub-acidic fruit which has sore taste when it is raw and become sweeter after ripen. Apricot is know as tonic fruit due to it’s rich nutritional values and eaten worldwide.
Fresh Apricot Nutritional value per 100 g (3.5 oz)
| Energy | 201 kJ (48 kcal) | Niacin (vit. B3) | 0.6 mg (4%) |
| Carbohydrates | 11 g | Pantothenic acid (B5) | 0.24 mg (5%) |
| – Sugars | 9 g | Vitamin B6 | 0.054 mg (4%) |
| – Dietary fiber | 2 g | Folate (vit. B9) | 9 ?g (2%) |
| Fat | 0.4 g | Vitamin C | 10 mg (12%) |
| Protein | 1.4 g | Vitamin E | 0.89 mg (6%) |
| Vitamin A equiv. | 96 ?g (12%) | Vitamin K | 3.3 ?g (3%) |
| – beta-carotene | 1094 ?g (10%) | Calcium | 13 mg (1%) |
| – lutein and zeaxanthin | 89 ?g | Iron | 0.4 mg (3%) |
| Thiamine (vit. B1) | 0.03 mg (3%) | Magnesium | 10 mg (3%) |
| Riboflavin (vit. B2) | 0.04 mg (3%) | Manganese | 0.077 mg (4%) |
| Sodium | 1 mg (0%) | Phosphorus | 23 mg (3%) |
| Zinc | 0.2 mg (2%) | Potassium | 259 mg (6%) |
Dried Apricot Nutritional value per 100 g (3.5 oz)
| Energy | 1,009 kJ (241 kcal) | Pantothenic acid (B5) | 0.516 mg (10%) |
| Carbohydrates | 63 g | Vitamin B6 | 0.143 mg (11%) |
| – Sugars | 53 g | Folate (vit. B9) | 10 ?g (3%) |
| – Dietary fibre | 7 g | Vitamin C | 1 mg (1%) |
| Fat | 0.5 g | Vitamin E | 4.33 mg (29%) |
| Protein | 3.4 g | Vitamin K | 3.1 ?g (3%) |
| Vitamin A equiv. | 180 ?g (23%) | Calcium | 55 mg (6%) |
| – beta-carotene | 2163 ?g (20%) | Iron | 2.66 mg (20%) |
| Thiamine (vit. B1) | 0.015 mg (1%) | Magnesium | 32 mg (9%) |
| Riboflavin (vit. B2) | 0.074 mg (6%) | Manganese | 0.235 mg (11%) |
| Niacin (vit. B3) | 2.589 mg (17%) | Phosphorus | 71 mg (10%) |
| Sodium | 10 mg (1%) | Potassium | 1162 mg (25%) |
| Zinc | 0.29 mg (3%) |
Apricot is rich in natural sugars, vitamin A and calcium. It is a good source of the Vitamins, i.e. B Complex, riboflavin and niacin as well as vitamin C. The nut of the apricot is rich in protein and fat arid is considered as valuable as any other nut.
Medicinal uses of Apricot
Throughout the centuries, the fruit, kernels, oil and flowers of the apricot have been used in medicine. In China, a famous medicine known as Apricot Gold was made from the kernels of trees which grew in certain areas This medicine was reputed for the powers to prolong life.
The kernel, which yields an oil similar to that of the almond, have been widely used for their sedative, antispasmodic that gives relief to strained muscles and demulcent or soothing properties. They are useful in the healing of wounds, in expelling worms and as a general tonic.
Here are some remedies of Apricot
1- Skin Diseases
Juice of fresh apricot leaves are very effective in the treatment of scabies, eczema, sun-burn and itching of the skin due to cold exposure.
2- Anemia
Apricot is very good food remedy to treat anemia as it is a rich source of Iron. Small but essential amount of copper in the fruit makes iron available to the body.
3- Constipation
Eating 6-8 apricot regularly will treat chronic Constipation due to to its cellulose and pectin contents. The cellulose, which is not digested, acts as a roughage—that indigos table part of the food which helps the bowel movement and the pectin which absorbs and retains water, thereby increasing bulk to faeces and stimulating smooth bowel movement.
4- Fever
Fresh juice of apricots, mixed with glucose or honey, is a very cooling drink during fevers. It quenches the thirst and eliminates the waste products from the body. It tones up the eyes, stomach, the liver, heart and nerves by supplying vitamins and minerals.
How to use apricot
The apricot in its fresh form is used as a dessert fruit. It is, however, generally used in its dried form. The heat renders it easier to digest It is made into excellent jam, jelly, marmalades and preserves Apricots canned in sugar are also popular The nut of the apricot is extensively used in confectionary.