Fragrant and mellow, fresh apricots delight us all summer long. It is the ally of our vitality and our pretty complexion. This fruit with a beautiful orange color also helps fight against constipation—a reminder of its health benefits and advice on buying and storing.
It is one of the star fruits of the summer. And it would be wrong to deprive yourself because it has many virtues for health and is eaten as well in sweet as in salty version.
Apricot, A Healthy Ally
It is rich in vitamin A, especially in its skin. Two apricots provide about 34% of daily requirements (according to the Ciqual table of the nutritional composition of foods). “Vitamin A promotes hydration of the epidermis,” explains Audrey Aveaux, dietician-nutritionist. In summer, it also protects the skin from the sun and activates melanin for a beautiful tanned complexion. And all of this in a natural way.
One Of The Fruits Richest In Minerals
The apricot is one of the most fruits rich in minerals and trace elements. It provides eleven (potassium, phosphorus, copper, iron, calcium, magnesium, manganese, iodine, sodium, zinc, and selenium). Remineralizing your body so that it functions well is essential, especially in summer because you sweat more, eliminating minerals.
Potassium is the most represented mineral: 11 to 13% of the daily requirement for two apricots (Ciqual table). “It is essential for the regulation of blood pressure,” specifies the dietician.
After comes copper: between 7 and 9% (according to the Ciqual table) of the daily intake for two fruits. Copper is essential for stimulating the natural defenses. Other minerals and trace elements provide less than 2.5% of daily requirements.
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Apricot Regulates Intestinal Transit
The apricot provides between 1.3 g and 2.5 g1 of fiber per 100 g, or two apricots. “Its fibers, especially pectins, regulate intestinal transit, which prevents constipation problems,” says Audrey Aveaux. Its tangy flavor also stimulates digestive secretions. ”
An Anti-Aging Food
- Phenols (caffeic and ferulic acids, etc.) and flavonoids (catechol, epicatechin, quercetin, etc.).
- Giving it antioxidant properties.
- Thus protecting the body’s cells from premature aging.
“It has a good Orac score, which measures the antioxidant activity of a food,” adds the dietician. That of apricot is 1,100 mg per 100 g (source: USDA Database). Some of these substances also have an anti-inflammatory action.
And the dried apricot? It is five times more energetic than fresh apricot: it provides 271 kcal per 100 g (10 to 12 fruits), against 50 kcal / 100 g (2 to 3 fruits depending on the size) for fresh apricots. It is the wealthiest dried fruit in potassium, with a content of 1.09 g per 100 g. It is ideal for athletes to fight against cramps thanks to its potassium content, this mineral being essential for neuromuscular functioning.
Health Precautions Before Eating An Apricot
- In allergy to birch pollen, apricots can cause itching, burning in the mouth, lips, and throat.
- In case of sulphite intolerance: food additives (from E 220 to E 228) prevent dried apricots from browning. They cause headaches, a feeling of tightness of breath or noisy breathing, make your nose run, and your eyes weep.
It is not recommended to consume large quantities of apricot kernels, i.e., the seeds found inside the kernel. They contain amygdalin, a naturally occurring compound that converts to toxic cyanide during digestion. Several cases of poisoning have been reported in recent years in France.
Choosing And Storing Your Apricots
Be careful; the apricot no longer ripens once picked! Ripe, it gives off a delicious fragrance.
- Bergeron is melting and balanced between its sweet and tangy flavor.
- Orange de Provence is very fragrant and very sweet.
- The Orangered is juicy and very aromatic.
- Bergarouge is a large apricot, very juicy and lovely.
Apricots can be stored for three days in a fruit bowl, out of direct sunlight, and up to five days in the refrigerator’s vegetable drawer.
Cooking Apricot And Healthy Recipes
How to cook apricots? In a salty version, it accompanies spinach and foie gras in a salad. It serves as a garnish for roast veal or pork. It appreciates citrus in foil, dried fruits, or eaten pan-fried or baked on the sweet side.
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