Dried Apricot

It was first planted in China and then spread worldwide through international trade. In the eighteenth century, Americans discovered that the fruit grows more appropriately on US soil. For this reason, its scientific name was called “Prunus Armenaica”. In terms of consumption, fresh apricot itself is a soft, sweet fruit. But in terms of storage conditions, the apricot leaf is better off. The sweetness of both apricots is the same, but in terms of nutrients, the apricot leaf is somewhat better.

In terms of nutritional value, a cup of apricot leaf is rich in valuable vitamins and minerals. This tasty meal provides at least 94 percent of the recommended daily intake for vitamin A and 19 percent for iron. In addition, this amount of apricot leaf contains 9.5 grams of fiber and some calcium as well as vitamin C. In addition, a cup of apricot leaf contains a large amount of pectin, some soluble fiber, potassium, and carotenoids. Carotenoids are a natural antioxidant found in brightly colored fruits and vegetables.

The benefits of dried apricots are due to the fact that the fruit drying process destroys its juice without any change in its nutritional value. As a result, the nutritional value of apricots increases and its benefits increase. Dried apricots have a long shelf life and are widely used as a nutritious snack. Dried apricots contain high levels of vitamin A, E and beta-carotene. Half a cup of dried apricots provides 14% of the recommended daily intake of vitamin A. Dried apricots contain a lot of carbohydrates

Nutritional value of hundred grams of Dried Apricots

  • Fat 500 mg
  • Sodium 10 mg
  • Potassium 1162 mg
  • Carbohydrate 63000 mg
  • Fiber 7000 mg
  • Sugar 53000 mg
  • Protein 3400 mg

The amount of calories:

241 Cal

Menu