Apricots are a good source of beta-carotene and lycopene, two substances that contribute to get in the way the formation of low-intensity lipoproteins LDL, the so-called bad cholesterol.
They provide a high fiber content, compared to a few calories: 100 grams of apricots contain less than 50 calories but provide about 12% of the daily requirement of dietary fiber.
Thanks to these characteristics, they are very useful fruits in the diet of those who want to lose a few kilos in view of the summer and also in the diets of those who need to keep blood sugar under control.
Finally, they are a valuable source of vitamin A.
How to eat apricots
Apricots are ideal to eat alone, as a hunger-breaking snack mid-morning or mid-afternoon. Thanks to the high fiber content they have an excellent power saziante.
They are also excellent for breakfast, for example to enrich a natural yogurt, perhaps adding a little dried fruit and / or whole grains.
Apricots I am a fruit particolarmente also suitable for small children, from the earliest stages of weaning.
Learn more about apricots and other potassium-rich fruits
Apricots in the kitchen, not just cakes and sweets
Apricots are a great ingredient for preparation of tasty cakes housewives. Let's try them, however, also in salads.
Apricot and green bean salad
This apricot and bean salad is a concentrate of dietary fiber and is a very refreshing dish.
Ingredients for people 4:
> half a kilo of apricots preferably organic,
> half a kilo of green beans,
> a lemon,
> extra virgin olive oil,
> sale
> some thyme and mint leaves or other aromatic herbs, according to taste.
Preparation: tick and wash the green beans and boil them or, better still, steam them. After having drained them, let them cool very well; it is advisable to cook them half a day before and keep them for an hour or two in the refrigerator so that they are very cold. Cut them into not too large pieces, more or less in half, and add them to the washed and sliced ​​apricots.
Prepare the dressing with a couple of tablespoons of extra virgin olive oil, the juice of one lemon, two nice pinches of iodized salt and the aromatic herbs, emulsify and season.
To use, instead, apricots in a more traditional way, that is for the preparation of desserts, here is the recipe for a light and tasty cake, very suitable for children's snacks and breakfast for the whole family.
Yogurt cake with apricots
To make this cake the unit of measurement of the ingredients is the yogurt pot, so it is also very practical.
Ingredients:
> 8/10 apricots,
> a jar of apricot yogurt,
> 3 jars of flour, a jar of sugar,
> a jar of high oleic sunflower oil,
> 3 eggs,
> a sachet of vanilla yeast for desserts,
> 2 tablespoons of raw cane sugar.
Preparation: whisk the sugar with the reds, add flour and oil and whip until the mixture is homogeneous, finally add the whipped egg whites and the yeast.
Pour the mixture into a greased and floured baking pan, add the apricots cut in half or in four pieces on the surface, according to taste, until all the cake is covered, sprinkle with raw cane sugar. Bake in the oven at 180 degrees for about 35 minutes.
Apricots and other May fruits
To learn more:
> Seasonal fruit: June
