Apricot – health benefits and contraindications

The secret of longevity, dietary supplement, a cure from cancer – and all this in one small fruit.

Botanical features of apricot

(armeniaca vulgaris lam), family “pink” — rosaceae

      Apricot tree can reach 17 meters in height, the crown of which is of irregular shape. Large leaves on a gray stem. Apricot blooms in the spring, and fructify in July – August. Fruits are usually round, slightly oblong, with a small furrow dividing the apricot into two parts. Color varies from bright yellow to dark orange depending on the variety. Apricot is also known by the name – Armenian apple.

From some sources it follows that apricot comes from China and Nepal, others say – from Armenia, it was there that apricot seeds were found in the II – III thousand years BC. Now the fruit tree is cultivated everywhere, in large quantities in Central Asia, in the Caucasus and even in the Far East.

Collection, storage and benefit of apricot

Interesting fact: scientists assume that some peoples of Central Asia and the Middle East are long-lived because of the use of apricot every day.

The benefit of apricot to its invaluable composition – a real storehouse of nutrients. Apricots have a high sugar content, but at the same time it is considered one of the dietary products. Lower calorie only in watermelon, melon, cherry plum, and citrus. Good news for dieters: apricot is much more useful than other sweet and sour fruits. Some diets practice apricot fasting days.

A huge amount of potassium contained in the fruits of apricot helps to establish the cardiovascular system, blood vessels become stronger, and the risk of heart disease is halved. Phosphorus and magnesium increase the conductivity of electrical impulses, endurance of brain cells, contribute to the rapid regeneration of cells, improve memory. Carotene, also known as provitamin A, improves the functioning of the visual system, for this it is enough to eat 3-4 fruits a day.

Apricot has a remarkable property – it is able to remove cholesterol from the body, protect against liver and kidney diseases. Reduces the risk of formation and development of both benign and malignant tumors. A small laxative effect will help relieve chronic constipation.

For therapeutic purposes, use the fruit. They can be consumed raw and dried. Dry usually at high temperatures or directly on the sun. Glassware is suitable for storage. Shelf life – 1 year.

Active substances:

  • One fresh fruit contains from 4.7 to 27% of sugars;
  • Dextrin, inulin and starch – in small quantities;
  • Cellulose – 0.8%;
  • Organic acid – 1.3%;
  • Citric, malic, tartaric and salicylic acid – in small quantities;
  • Vitamin C – 10 mg;
  • There are vitamins P, B1 and PP;
  • A high content of carotene (aka provitamin A) – up to 16 mg.

Indications for use: Renal failure, hypertension, treatment of constipation and intestinal atony.

Contraindications: Apricot is harmful to people with diabetes and obesity.

Applying of apricot

Eating dried apricots is an ancient tradition that came from the East. Apricot in dried form with a ossicle – uruk, without ossicle – kaisa, divided into halves – kuraga.

Apricot oil is made from kernels of the seed, which is popular in the manufacture of medicines, in culinary, in cosmetology. Apricot gum is added to emulsifiers and thickeners of skin care products and creams.

Health with apricot

Apricot jam:

  • 0.5 kg apricot cut into small pieces. Prepare a syrup of 100 g of sugar and 100 g of water and vanillin and pour the hot syrup into the fruits. Refrigerate for 2 hours.

Apricot syrup:

  • Take 2 kg of fresh apricots, 4 large oranges, 1 lemon. Citrus pour boiling water, wait until cool.

Apricot jam №2:

  • skip all the apricots through a press, add 2 kg of sugar, mix. Put on the day in a cold place to dissolve sugar. Then spread out in steamed glass jars, roll. Store in a cold place.
Recipes of apricot jam
Apricot jam

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