Apricots: properties, nutritional values, calories

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Joe Dispenza
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Apricots (fruit of Prunus armeniaca), rich in beta-carotene and lycopene, are useful for the skin and against cholesterol and free radicals. Properties, nutritional values ​​and calories.
 


1. Properties and benefits of apricots

2. Calories and nutritional values ​​of apricots

3. Allied with

4. Curiosities about apricots

5. A recipe with apricots

 

Properties and benefits of apricots

When you think of apricots, imagine them as a powerful compact blend of beneficial substances. The nutritional principles that ennoble these sweet and velvety spheres are above all betacarotene e lycopene. These substances hinder the process by which low density lipoproteins or LDL cholesterol (the so-called "bad" cholesterol) are formed.


Three apricots contain 3 grams of fiber, equal to 12% of the daily requirement, in exchange for a minimum calorie intake: 51 calories in total. Apricots are also high in foods fibers, useful for losing weight and controlling hyperglycemia. They also have a strong antioxidant power, due to the Vitamin A, which helps to stem the effects of free radicals.

From the pits of the apricots is obtained a widely used oil for natural cosmetics.


 

Calories and nutritional values ​​of apricots

100 g of apricots contain 48 calories.

Furthermore, for 100 g of product we have:

  • Lipids 0,4 g
  • Cholesterol 0 mg
  • Sodium 1 mg
  • Potassium 259 mg
  • Glucid 11 g
  • Dietary fiber 2 g
  • Sugar 9 g
  • 1,4 g protein
  • Vitamin A 1.926 IU
  • Vitamin C 10 mg
  • Calcium 13 mg
  • Iron 0,4 mg
  • Magnesium 10 mg

 


Apricots, allied to

Skin, heart, eyes.

 

You can also learn more about the properties and benefits for the skin of apricot oil

 

Curiosities about apricots

  • Once the Chinese women they ate apricots to favor the fertility. Female intuition preceded what science would later confirm: apricots are rich in minerals essential for the production of sex hormones. 
  • Alessandro Magno discovered apricots in Armenia, but it was the Arabs who brought it to the Mediterranean basin, up to us.
  • When allowed to become too soft, the apricots they lose the substances that have the maximum nutritional capacity when the fruit is ripe; is therefore indicated eat them when they are still firm. Apricots should be kept cool, and separated from other foods, as they can easily absorb odors, especially those of fruit.

 


A recipe up your sleeve

Two recipes based on apricot, both act on the skin, but one directly, being a moisturizing pack. Put two chopped apricots in a little boiling water and leave to infuse for three minutes; then drain and let them cool.
Mash the fruits until you get a soft pulp and add a tablespoon of olive oil. Spread on your face and wait twenty minutes, then rinse. Apply once or twice a week.

If you are fed up with sweets rich in refined sugars you can try your hand at a healthy one yogurt cake with apricots.
Ingredients for people 6:


  • 2 eggs at room temperature,
  • 6 or 8 apricots,
  • 40 gr of butter at room temperature,
  • 50 gr of powdered almonds,
  • 50 grams of low-fat yogurt,
  • 90 grams of sugar,
  • 100 gr of flour,
  • 30 gr of potato starch,
  • 1/2 teaspoon of baking powder,
  • 1 tablespoon of granulated sugar,
  • 1 tablespoon of chopped almonds.

Procedure: whip the butter in a bowl with an electric whisk until creamy. Add the eggs one by one, continuing to mix with the whisk. Add the yogurt, sugar and finally the flour, almonds and starch mixed with the yeast.
Pour the batter into a tart mold or into a greased and floured round baking dish.
Arrange the apricots cut into 4 wedges in the mold, pushing to sink them into the batter. Sprinkle everything with the grains and chopped almonds and bake in a preheated oven at 180 degrees for 30 minutes. Serve at room temperature.


 

READ MORE
Apricots among the vitamin A food supplements: discover the others

 

Other articles on apricots:

 

  •  Apricots, a source of mineral salts

  • Armellina, properties of the apricot seed

  • Apricots among the tasty fruit of spring

  • Top fruit of June: how to eat apricots

 

 

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