Apricot – health benefits and contraindications

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

Botanical features of apricot

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

      Apricot trees can reach 17 meters in height, the crown of which is of an irregular shape. Large leaves on a gray stem. Apricot blooms in the spring and fructify 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 the apricot comes from China and Nepal, others say – from Armenia, it was there that apricot seeds were found dating back 1,000-2,000 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 benefits 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 benefits of apricot are due to its invaluable composition – a real storehouse of nutrients. Apricots have a high sugar content, but at the same time it is considered as one of the dietary products. Lower calories exist 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 the apricot help to establish the cardiovascular system, strengthen blood vessels, and reduce the risk of heart disease by half. Phosphorus and magnesium increase the conductivity of electrical impulses and the endurance of brain cells; contribute to the rapid regeneration of cells, as well as improve memory. Carotene, also known as provitamin A, improves the functioning of the visual system; to achieve 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 and protect against liver and kidney diseases. It reduces the risk of tumors (both benign and malignant) from forming/developing. A small laxative effect will help relieve chronic constipation.

For therapeutic purposes, use apricot fruit. They can be consumed raw or dried. Dry usually at high temperatures or directly in 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.

Application of apricot

Eating dried apricots is an ancient tradition that came from the East. They refer to apricot in dried form as follows: with an ossicle – uruk, without an ossicle – kaisa, divided into halves – kuraga.

Apricot oil is made from kernels of the seed, which is popularly used in manufacturing medicinal, culinary, and cosmetology products. 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. Pour the hot syrup onto the fruits. Refrigerate for 2 hours.

Apricot syrup:

  • Take 2 kg of fresh apricots, 4 large oranges, 1 lemon. Pour boiling water over the citrus and wait until cool.

Apricot jam №2:

  • Pass all the apricots through a press, add 2 kg of sugar and mix. Leave it in a cold place for a day to dissolve the sugar. Then distribute the contents into steamed glass jars, roll. Store in a cold place.
Recipes of apricot jam
Apricot jam

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