APRICOTS

The origin of the apricot is threefold : Chinese , Central Asian , irancaucasian , all areas where the species is widespread . In Italy it is located mainly in the southern regions . The apricot tree belongs to the same family of different fruits such as cherry, peach and plum .

The plant itself does not suffer the cold and withstands temperatures really frigid , however it blooms very early compared to almost all other fruit trees and this makes the production of apricots vulnerable to spring frosts .

NUTRITION FACTS

Nutritional information per 100g of edible part of uncooked apricots

Energy(Kcal)	69
Water	80,5
Protein	0,72
Carbohydrate	18,1
Of which sugar	15,4
Fat	0,1
Cholesterol	0
Fibre	0,9
Sodium	0,002
Vitamin C	0,01
Calcium	0,01
Magnesium	0,007
Iron	0,0003

The values are expressed in g . Sources : the database of food nutrition facts USDA ( United States Department of Agriculture ) and the Database of food composition INRAN .

CURIOSITY

Its presence dates back over 5000 years of history .

These sweet fruits of July are the richest of toning substances , especially vitamins A and Group B and carotenoids , precursor of vitamin A. The apricot is rich in magnesium , phosphorus , iron , calcium and potassium , making it a food essential for those who are anemic , exhausted , depressed and chronically tired .

RECIPES

Do you want a recipe for apricot ? Oreegano , the most advanced community focused on the food , will help ….click here !