Apricots - properties

Properties of apricots

Apricots are fruits of orange with a large amount of beta-carotene and fiber that are grown at the beginning of the summer.

While the dry and canned apricots are available throughout the year, fresh apricots contain an abundant supply of vitamin C during the season from May to August.

Apricots are originating in China, but came to Europe via Armenia, so that the scientific name of apricot is "Prunus Armeniaca". Los albaricoques said that they originate in China and spread to Pakistan, India, Iran, Egypt and Greece.

The apricots belong to the sub-ácido class. It is slightly acid in its natural state, but its acidity decreases and its sugar content increases with the maturation process. Apricots are regarded as a highly nutritious and invigorating food and enjoying great popularity around the world.

Properties of apricots

Apricots are a good source of insoluble dietary fiber cellulose and lignin in the skin and soluble in their meat pectin. Their cream of gold color makes containing yellow carotenes, including beta-carotene, which makes this fruit is a good source of vitamin A.

Apricots are also vitamin C and iron.

Cyanogenic glycosides are in high concentration in their seeds (bone).

The drug laetrile for cancer treatment, is extracted from apricot seeds. Already in the year 502, apricot seeds were used to treat tumors, and in the 17th century the apricot oil was used in England against tumors and ulcers. The bark, leaves of apricots contain amygdalin, a natural compound that degrades the release of hydrogen in the stomach cyanide or hydrocyanic acid.

Nutritional value of apricot

Apricots are good source of sugar and vitamin A, and it contains significant amounts of thiamin and iron. In their fresh production, 86% of the apricot is edible matter.

An analysis of the apricot shows the presence of nutrients in the following proportions:

  • Humidity 85 %
  • 73.4% Carbohydrate
  • Protein 1.6 %
  • Vitamin B2 0.22 mg
  • Vitamin C 6 mg / 100 g
  • 4.6 Mg iron
  • 70 Mg phosphorus
  • 110 Mg calcium

Ortras properties of apricots

  • The Malic and citric acids are the main acids of apricots. Also is tartaric acid and succinic acid.
  • Free amino acids present in the apricot are: aspartic acid, glutamic acid, threonine, serine, PROLINE, alanine, glycine, valine, Leucine, Histidine and tyrosine.
  • The apricot is rich in natural sugars, vitamin A, and calcium.
  • The apricot is a good source of vitamins of the B complex, riboflavin and niacin as well as vitamin C.
  • Apricot nut is rich in protein and fat and is considered as valuable as any other dry fruit.
  • The apricot contains between a 40 to 45 percent of an oil which is almost similar to the oil of almonds due to its physico-chemical properties.

Benefits of apricots

  • The bones of apricot, which produce a similar to the almond oil, have been widely used because of its anti-spasmodic and sedative action as it gives relief to tense muscles and has emollient and relaxing properties.
  • Apricot bones are very nutritious. One of the nutrients it contains is only "amygdala" called vitamin B17. Found that people still eating a traditional, natural, diet containing "amygdala" largely are free of cancer.
  • Apricots are useful in healing wounds in the expulsion of the worms and as a general tonic.
  • The apricot is prized as a mild laxative and is beneficial in the treatment of constipation. This is due to its content of cellulose and pectin.
  • Apricots have an alkaline reaction in the system. They help digestion, if consumed before a meal.
  • The apricot is an excellent remedy for anemia due to its high content of iron. The number small, but essential, copper containing apricot makes the iron assimilable by the Agency. The production of hemoglobin could be higher in the body if they consume more apricots.
  • The apricot tones the eyes, stomach, liver, heart and nerves through the supply of vitamins and minerals.
  • The fresh juice of the leaves of the apricot is useful in diseases of the skin. You can apply with beneficial results in scabies, eczema, sunburn, and itching of the skin due to exposure to the cold.

Uses of apricots

  • Apricots are a good source of fiber, which has a lot of benefits including prevention of digestive disorders such as diverticulosis and constipation relief.
  • Bone of apricot oil is used for food purposes and in the cosmetic and pharmaceutical preparations.
  • You are advised to persons who suffer from fever, they consume apricots that have a cooling effect.
  • Apricots are useful as a laxative and apricot juice is very refreshing.

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