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