Apricot: Properties and Benefits
The apricot is a fruit belonging to the family of Rosaceae and the species Prunus armeniaca; the apricot tree is originating in China where it was already known in 3000 b.C. It was spread throughout Europe by the Romans after the conquest of Armenia and from this region, where it was called the apple of Armenia (armeniacum malum) also took its name. The apricots tree, in the wild, can exceed 10 meters in height, blooms in spring and fruits, depending on the species, mature from June to late July. United States, Spain, Italy, France and Greece are the major producing states of apricots in the world. The varieties of apricot are many, and even if the tastes are similar, the dimensions and the colors change depending on the species.
Apricot: Properties and benefits
As all fruit apricot is composed largely by water (about 85%), proteins in small part, carbohydrates and dietary fiber; good the presence of minerals, especially potassium, which is followed by calcium, phosphorus, sodium and iron. Regarding the vitamins to highlight the presence in good percentage of vitamin A, C and PP; a pound of apricots provide the daily requirement of vitamin A for an adult.
Very low calorie intake, which corresponds to 28 calories per 100 grams of pulp of apricot.
Benefits and Curative Properties of Apricot
The apricot is undoubtedly a fruit with good properties in terms of nutritional ; it has an high content of vitamin A and vitamin C in conjunction with the abundance of potassium and dietary fiber. To eat apricots is particularly suitable for those who suffer from anemia or chronic exhaustion, for convalescents, the elderly and children are growing up.
Vitamin A is also useful for the development of bones and for the proper functioning of all the tissues of the body, while, the high percentage of potassium of apricot is capable of preventing various disorders in the nervous and muscular system. Still on the subject of vitamin A should remember that it is able to stimulate the production of melanin, the substance responsible for tanning and skin protection.
The sorbitol instead gives apricot read laxative properties.
The varieties of apricots are many, the following are the most valuable and at the same time the most cultivated:
Shed, Monaco, Royal Imola, Early Cremonini, Vinschgau, Boccuccia, Cafona and Fisheries of Nancy.
Apricot Curiosity
Ripe apricots can be stored in the refrigerator for a maximum period of 6/7 days.
The apricot contains a seed that once deprived of his hard "armor" can be eaten like a nut; be careful though, not all seeds of apricot are edible, it is easy to notice by their taste very bitter in the case of non-edible.
It seems that its name derives from the Arabic word "Al-Barquq" and previously from the Latin "Praecoquus" mean that in both cases early; this terminology depends on the fact that the apricot is a plant early, as it begins to bear fruit from the second year after being planted.
The apricot is not recommended for those suffering from kidney stones.
The plant belongs to the rose family, in the same way plums, peaches and cherries.
The apricot is a fruit slightly difficult to manage, commercially speaking: in fact, once detached from the plant apricot stops its maturation inexorably. For this reason it is particularly difficult to find appropriately mature apricots on the market.
A solution to this should be ask the merchant for jam apricot  (generally considered waste and therefore less expensive).
Dried Apricots
One of the characteristics of dried apricots is to keep intact the minerals that are normally found in fresh fruit and, more importantly, is the high content of dietary fiber, which, thanks to its properties, can be beneficial to the functionality intestine and to reduce the rate of cholesterol and sugar present in the blood. A pound of dried apricots provides about 200 calories.
Apricot: Properties and benefits
Apricot: Properties and benefits
Chemical Composition
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Vitamin B17 and Apricot Seeds
The seeds contained in the kernel of the apricot contain vitamin B17 (laetrile), a substance that seems to be able to attack and destroy the diseased cells of the body, especially those of certain types of cancer; according to research conducted by Dr.. Dean Burk of the National Cancer Institute, it seems that vitamin B 17 reacts with the enzyme glucosidase which is present only in diseased cells.
In the presence of this enzyme vitamin B 17 reacts releasing cyanide that destroys the cancerous cells while normal cells are not attacked since do not contain the enzyme glucosidase which is the only one able to activate the vitamin B 17 to produce cyanide.
Reason that should lead us to consume an occasional apricot seed, even as a precaution.
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Apricot: Properties and benefits
Apricot: Properties and benefits
Apricot: Properties and benefits
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