Apricot is widespread fruit throughout the world
Apricot is a very old fruit, which dates from the time of the ancient Romans and Egyptians. In ancient times, the Romans called the apricot- Armenian plum; because they believed that it comes from the Armenians.
However, today we can say with certainty that the apricot originated from the Asian continent, specifically from China.
From the soil of China, apricot was transferred by Spanish sailors to the ground of the New World, or America. Also, apricot through trade routes was spread all over the world, so for apricot it can be said that thrives in all kinds of conditions.
Today, as the largest producer of apricots are considered: Iran, Turkey and the Mediterranean countries. Turkey is considered as the world's largest producer of dried apricots.
The three American states dealing with big production of apricot are: California, Washington and Utah.
Apricot (Prunus armeniaca) is a deciduous tree that grows throughout the world and is considered to be high resistant fruit tree. Apricot leaves are round and mild tapering at the ends. The fruit of apricots is yellow to orange, round to oval in shape with a central part - the kernel.
Apricot's kernel in today's current trends in the world of health takes great interest. In fact, in apricot’s kernel was found a glycoside - amygdalin, which during certain chemical process converts to vitamin B17, which is now marked as an anti-cancer vitamin.
But in America in the 70’s of the last century vitamin B17 had been banned from use, because it was found that B17 contain cyanide, which is toxic and harmful to human health.
Today in professional circles there are controversy stories whether the vitamin B17 is really harmful or not. It is believed that the glycoside amygdalin contains hydrocyanic acid in higher concentrations, so that long-term consumption of the inner core of apricot’s kernel could endanger human health.
What is the nutritional profile of apricot?
Nutritional profile of apricot is quite satisfactory. It contains all the essential nutrients, and is particularly rich in minerals and vitamins.
For the apricot is said that belongs to the medium-calorie fruit because it contains a lot of natural sugar and so diabetics and people with increased concentrations of blood sugar should take care. Special caution diabetics should pay in case of consumption of dried apricots because then apricot contain much more sugar than in fresh state.
The content of fiber in the apricot is low, which can’t be said for other fruit.
Vitamin part consists of the following vitamins:
- Vitamin A and beta carotene
- Vitamin C
- Vitamin B2 and B3
Mineral composition of apricot looks like this:
• Apricot contains 10 times more magnesium than other fruits.
• It contains a lot of potassium and low sodium, which is important in the regulation of blood pressure.
• Apricot abounds in iron and calcium.
• Apricot contains sufficient amounts of vitamin A and carotene in charge of good vision.
What are the Health Benefits of Apricot?
• Works beneficial for high blood pressure
• Prevents the occurrence of heart disease, arrhythmia.
• It lowers bad cholesterol and raises HDL levels due to presence of carotenoids and lycopene.
• The apricot has accommodated numerous antioxidants that slow the aging and deterioration of cells.
• Apricot beneficial effect on digestion; it prevents constipation, eliminates flatulence and creates alkalinity in the stomach.
• Due to the high content of vitamin A and carotene apricot plays a role in maintaining good vision.
• Sometimes, apricot was used to treat skin lesions and burns.
• Because of high content of magnesium, apricots maintain normal muscle tone and mobility.
• Anemic people should consume apricot because it is rich in microelements that build red blood cells – iron.
• Apricot is an excellent diuretic, because it contains a lot of water and potassium which helps in the excretion of excess fluid from the body.
• Apricot is excellent for convalescents, children and athletes because it compensates energy with the help of natural sugars.
• It increases immunity and protects the body from infection.