Introduction:
Apricots belong to the rose family. The light yellow to orange-red skin feels soft and velvety. In terms of taste, the flesh is characterised by its sugary-sweet to sweet-sour flavours. The seed contained in the kernel contains amygdalin, which transforms into prussic acid during digestion and leads to poisoning in large quantities.
Use/Preparation:
Apricots are best enjoyed fresh. However, they are also very popular as a cake topping, jam, compote, brandy or dried fruit. Apricot jam is often found in confectionery and is used to coat baked goods.
Health:
The apricot contains an extraordinary amount of provitamin A and is therefore good for the eyes. Due to the high content of carotenoids, B vitamins, vitamin C, calcium and phosphorus, they are said to strengthen the immune system, prevent cancer, protect the skin from UV radiation and prevent deposits in arteries.
Alternatives:
Persimmon and mango contain a lot of provitamin A. But nectarines, peaches and mirabelles are also similar in taste, texture and nutritional properties.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 48/201 |
| Fat | 0,4 g |
| Healthy fatty acids | 0,03 g |
| Carbohydrates | 11,1 g |
| Sugar | 9,2 g |
| Protein | 1,4 g |
| Salt | 0 g |
