| APRICOT | | | | Malic acid and citric acid are said to be the principal |
| Apricots are those beautifully orange colored fruits full | | | | acids of Apricots. Presence of tartaric acid and |
| of beta carotene and fiber that are one of the first | | | | succinic acid in Apricot is also reported. The free amino |
| signs of summer. Although dried and canned Apricots | | | | acids present in Apricot are: asparatio, glutamic, |
| are available year-round, fresh Apricots with a plentiful | | | | threonine, serine, proline, alanina, glycine, valine, leucine, |
| supply of vitamin C, are season from May through | | | | histidine, tyrosina, orginina etc. Apricot is rich in natural |
| August. Apricots are originally from China but arrived in | | | | sugars, vitamin A and calcium. Apricot is a good |
| Europe via Armenia, which is why the scientific name | | | | source of the Vitamins, i.e. B Complex, riboflavin and |
| of Apricot is "Prunus Armenaica". The Apricots are | | | | niacin as well as vitamin C. The nut of the Apricot is |
| said to be a native of China and has spread to | | | | rich in protein and fat and is considered as valuable as |
| Pakistan, India, Iran, Egypt & Greece. It is abundant in | | | | any other nut. Apricot contains 40 to 45 per cent of an |
| Himachal Pradesh, Kashmir, Kullu and Shimla. Apricots | | | | oil which is practically identical with almond oil in its |
| belongs to the sub-acid class. It is somewhat acid in its | | | | physical as well as chemical properties. |
| raw state, but its acidity decreases and the sugar | | | | BENEFITS OF APRICOT |
| content increases in the process of ripening. The | | | | Apricot Kernels are very nutritious. Just one of the |
| Apricots are regarded as a nutritious and tonic food | | | | nutrients they contain is "Amygdalin" categorized as |
| and enjoys world wide popularity. | | | | Vitamin B17. It is found that People who still eat a |
| Apricots are a good source of dietary fiber with | | | | traditional, natural diet, containing "Amygdalin" have |
| insoluble cellulose and lignin in the skin and soluble | | | | been found to be largely free from cancer. The |
| pectin's in the flesh. The Apricot's creamy golden color | | | | Apricot Kernels, which yields an oil similar to that of the |
| comes from deep yellow carotenes including | | | | almond, have been widely used for their sedative, |
| beta-carotene that make the fruit a good source of | | | | antispasmodic that gives relief to strained muscles and |
| vitamin A. Apricots also have vitamin C and iron. | | | | demulcent or soothing properties. Apricots are useful in |
| Cyanogenic glycosides which is found in most stone | | | | the healing of wounds, in expelling worms and as a |
| fruit seeds, bark, and leaves are found in high | | | | general tonic. |
| concentration in Apricot seeds. The drug laetrile, a | | | | Apricot is highly valued as a gentle laxative and is |
| purported treatment for cancer, is extracted from | | | | beneficial in the treatment of constipation. This is due to |
| apricot seeds. As early as AD 502 apricot seeds | | | | its cellulose and pectin contents. Apricots have an |
| were used to treat tumors and in the 17th century | | | | alkaline reaction in the system. They aid the digestion, if |
| apricot oil was used in England against tumors and | | | | consumed before a meal. The Apricot is an excellent |
| ulcers. Seeds of the Apricot grown in central Asia and | | | | food remedy for anaemia on account of its high |
| around the Mediterranean are so sweet that they may | | | | content of iron. The small but essential amount of |
| be substituted for almonds. The bark, leaves and the | | | | copper in Apricot makes iron available to the body. |
| inner stony pit of the apricot all contain Amygdalin | | | | The production of hemoglobin could be increased in |
| which is a naturally occurring compound that degrades | | | | the body by liberal use of Apricots. It tones up the |
| to release hydrogen cyanide or prussic acid in your | | | | eyes, stomach, liver, heart and nerves by supplying |
| stomach. | | | | vitamins and minerals. Fresh juice of Apricot leaves is |
| NUTRITIONAL VALUE OF APRICOT | | | | useful in skin diseases. It can be applied with beneficial |
| Apricot is a good source of sugars and vitamin A, and | | | | results in scabies, eczema, sun-burn and itching of the |
| contains appreciable amounts of thiamine and iron. | | | | skin due to cold exposure. |
| Fresh Apricot yield 86% of edible matter. Analysis of | | | | USES OF APRICOT |
| Apricot shows the presence of nutrients in following | | | | Apricot are a good source of fiber, which has a |
| proportions: | | | | wealth of benefits including preventing constipation and |
| Moisture 85% Vitamin B2 0.22 mg | | | | digestive conditions such as diverticulosis. |
| Iron 4.6 mg Carbohydrate 73.4% | | | | Apricot Kernels oil is used for food purposes and in |
| Phosphorus 70 mg Calcium 110 mg | | | | cosmetic and pharmaceutical preparations. |
| Vitamin C 6 mg/100 g Protein 1.6% | | | | Apricot also use in medicine for different ailments. |
| Ripe Apricot pulp contains: total solids, 1,2.4-16.7; | | | | Apricot is advised to persons suffering from fever as |
| insoluble solids, 2.1-3.1; acids (as malic acid), 0.7-2.2; total | | | | it has cooling effect. |
| sugars (as invert sugar), 3.6-8.6; glucose, 3.2-4.8; | | | | Apricot is also useful as laxative. |
| fructose, 1.4-4.2; sucrose, 1.4-5.4. | | | | Apricot juice is very refreshing. |