APRICOTS

Benefits:

• Fresh and dried apricots are good sources of beta carotene
• Dried apricots are a useful source of iron, a good source of fibre and an excellent source of potassium

Be Aware - Adverse Effects

• Preservatives in some dried apricots may trigger an asthma attack in susceptible people

Fresh, ripe apricots are high in fibre and low in kilojoules. The are a good source of beta carotene, the plant form of vitamin A and an antioxidant nutrient.

Apricots canned in natural juice have less than half the amount of beta carotene of fresh or dried apricots, but the juice provides a useful source of vitamin C.

Dried Apricots

Although dried apricots are higher in kilojoules than fresh, they are considered to be one of the great health foods because they are a compact and convenient source of nutrients; they even formed part of the diet of American astronauts during some of their space flights. The drying process increases the concentration of beta carotene, potassium and iron. Consumption of potassium is associated with a decline in blood pressure - when it is caused by salt sensitivity. This is because potassium is a natural diuretic that encourages the body to excrete water and sodium.

Many food companies treat apricots with sulphur dioxide (E220) before drying them in order to preserve their rich orange colour. This treatment produces substances that may trigger an asthma attack in susceptible people. Unless dried apricots are known to be sulphite-free, they are best avoided by asthmatics. Commercially manufactured mebos contains dried apricots, salt, sugar and sulphur dioxide.

Special Note: Apricot kernels contain a substance that can produce prussic acid and they are therefore toxic.

Return To The Following Index Pages:

1. Fruit
2. Vegetables
3. Herbs & Spices
4. Vitamins & Minerals