Benefits of apricot

The calorie intake of apricots is very low and corresponds to 28 calories per 100 grams of pulp of apricot. Like all fruits, it is composed mostly of water (about 85%), protein fraction, carbohydrates and dietary fiber (mainly pectin); good the presence of minerals, especially potassium which are followed calcium, phosphorus, sodium and iron. The apricots contain vitamin A (two hundred grams of apricots provide the daily requirement of vitamin A for an adult person), B and, to a lesser extent vitamin C and PP. And 'one of the fruits with the highest doses of carotenoids.

And 'no doubt a fruit with good properties from the nutritional point of view, rapid absorption and good digestibility. Its consumption is hence particularly suitable for those who suffer from anemia or chronic fatigue, for convalescents, for the elderly and for children are growing up.
 

Let's see what are the benefits we can derive from eating apricots:

• contribute to the health of the eyes, skin, hair and gums 
• help balance blood pressure, heart function and prevent the formation of plaque on the inner wall of the arteries
• They are ideal to combat anemia, thanks to potassium, iron, cobalt and copper. The ideal to take full advantage of the anti-anemia Apricot is take three apricots after an overnight fast (fresh and ripe) and then nothing for half an hour
• They are particularly rich in boron, an element that has recently been recognized as a factor of prevention against osteoporosis, as it is able to limit the level of estrogen in post-menopausal
• They are useful for the development of bones and for the correct operation of all the tissues of our body
• They have laxative effects in high doses due to the presence of a sugar, sorbitol, which protects the gut by various disorders, including diverticulitis
• Are capable of preventing various disorders in the nervous and muscular to the high proportion of potassium
• I am an excellent food for the prevention of cancer. A study published by the American Cancer Society states that apricots and other foods rich in carotene like carrots, can reduce the risk of cancer of the larynx, esophagus and lungs. A handful of apricots contains 100% of the recommended daily intake of beta-carotene, a powerful antioxidant that the body converts into vitamin A, can also stimulate the production of melanin, the substance responsible of tanning and skin protection
• Being rich in beta-carotene and lycopene, hinder the process by which they form LDL cholesterol (the so-called "bad" cholesterol)
• They are a good alternative to chemical diuretics
• They are rich in minerals essential for the production of sex hormones; even once the Chinese women ate apricots to promote fertility.

Origin and general Apricot

The apricot is a fruit produced dall'albicocco (Prunus armeniaca), a plant belonging to the Rosaceae family, the same of plum, peach and cherry. It is a very ancient plant (ca. 4,000 years), native to northeastern China. From there it spread passing through the central parts of Asia to get up in Armenia, the region in which Alexander the Great discovered. But the Arabs were to take in the Mediterranean and down to us.

The apricot tree is a deciduous plant with green leaves, cuneiform, smooth and thin. The flowers that bloom in spring, have petals pinkish-white. The fruits are yellow or orange, sometimes shaded in red and velvety with a very thin hair; inside there is a seed bone shaped oval.

United States, Spain, Italy, France and Greece are the major producers of apricots in the world.

The varieties of apricots are many, and vary in size and color of the fruit.

Fresh fruits are found in markets in the early summer, but the Apricots are still present throughout the year kept and treated in different ways: dried, syrup, used to make juices, jams, mustards and jellies.