Nutritional value and benefits
Nutritional value and benefits
The apricot has a low energy intake, even compared to other fruits.
Each 100 grams of edible portion provides less than 40 kcal
Each 100 grams of edible portion provides less than 40 kcal. It contains a high water content and low in carbohydrates, hardly contains proteins and fats.
It has a high water content and low in carbohydrates, hardly contains proteins and fats
It has a high fibre content.
It has a high fibre content.
It has a high fibre content
As for its mineral content is notable for a high content of potassium followed by magnesium and calcium, although calcium from this source is of lower utilization than calcium from other food sources.
It also has adequate amounts of potassium and magnesium, followed by magnesium and calcium
It also has adequate amounts of iron
The apricot is high in pro-vitamin A. Beta-carotene or pro-vitamin A is transformed into vitamin A in the human body as it is needed, being essential for vision, for the good condition of the skin, hair, mucous membranes, bones and for the proper functioning of the immune system. It also has antioxidant properties.
The apricot also provides a high content of vitamin C, with antioxidant action, as well as vitamin E, being able to reach 49% of the recommended daily amount of this vitamin with the consumption of a portion consisting of 3 apricots daily.
Apricot also provides a high content of vitamin C, with antioxidant action, as well as vitamin E, being able to reach 49% of the recommended daily amount of this vitamin with the consumption of a portion consisting of 3 apricots daily
The apricot has in its composition organic acids such as malic acid and citric acid. These acids are responsible for enhancing the action of vitamin C, promote intestinal absorption of calcium and facilitate the elimination of uric acid. Ripe apricots have less of these acids
