Apricot - The Nutritious Tonic
are those beautifully orange colored fruits full of beta carotene and
fiber that are one of the first signs of summer. Although dried and
are available year-round, fresh Apricots
with a plentiful supply of vitamin C, are season from May through
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
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
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
is a 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:
Vitamin B2 0.22 mg
Phosphorus 70 mg
Vitamin C 6 mg/100
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
contains 40 to 45 per cent of an oil which is practically identical with
almond oil in its physical as well as chemical properties.
and Raw Food
BENEFITS OF 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
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
USES OF APRICOT
are a good source of fiber, which has a wealth of benefits including
preventing constipation and digestive conditions such as diverticulosis.
Kernels oil is used for food purposes and in cosmetic and
also use in medicine for different ailments.
is advised to persons suffering from fever as it has cooling effect.
is also useful as laxative.
juice is very refreshing.
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