Apricots: Benefits, Properties, and Contraindications

Originating in China and Japan, apricots are now an integral part of our diet: they are fruits with an extraordinary flavor and truly unique natural properties. Rich in vitamins and minerals, they are astringent, relieve skin irritation, regulate the intestines, and protect the eyes. Apricots should be eaten with their peel intact: just wash them well. And it is precisely in the peel that the fibers contained in apricots are found, which help prevent constipation, regulate the intestines, and give a sense of well-being. satiety (which means eating less and losing weight naturally), to keep under control and with normal values cholesterol and blood sugar. The only part of the apricot that should be discarded when eating it is the stone which you can use instead with the recipe to prepare the apricot liqueur.

Index of topics

Property

The only regret is that they don't last long, which is yet another reason not to waste them when they arrive. One of the quintessential summer fruits, apricots have remarkable beneficial properties for our bodies. Rich in betacaroteneApricots, which stimulate melatonin production, are the ideal fruit for a perfect tan and good protection from the sun's rays. Apricots also help combat constipation, fight free radicals, have an anti-tumor effect, and promote eye health. Suitable for both breakfast and an afternoon snack, they help satiate our appetite and curb hunger pangs until the next meal.

Benefits

Apricots grow on the apricot tree, whose scientific name is Prunus ArmenicaLike other summer fruits, such as medlars, peaches and cherries, apricots are part of the apricot family. RosaceaeThe trees of this family share some characteristics such as the delicacy of their colors, the covering of flowers before the leaves in spring, and the production of sugary fruits loved by all. The origins of the apricot date back to about 4000 years ago in Asia. The Romans, and then the Arabs, later brought this crop to the Mediterranean as well. The harvest period depends on the apricot variety, but the majority of existing varieties in Italy it is collected between June and July. Apricots also help to counteract the bad cholesterol and to fight the glycemia, have an effect of cancer prevention to the lungs and oral cavity. They also fight the water retention, stimulating the elimination of excess fluids, and as we mentioned they perform a protective action of the retina, against UV rays. They also stimulate the immune system and have a moderate anti-inflammatory effect.

What do they contain?

With its velvety skin and colours ranging from gold to red, the apricot is a fruit rich in minerals e vitaminsIt is difficult to find in nature a fruit of this small size that has concentrated, within it and in such a special flavour, so many natural resources. The most present vitamins are: C, B1, B2 e B3, but first of all the AAnd thanks to their high concentration of vitamin A, apricots protect the retina, skin, and the entire gastrointestinal tract. In short, a perfect natural preventative medicine. And let's look at the minerals. Potassium, Magnesium, Iron, Calcium e ZincThese are the most abundant in apricots. It's no coincidence that we listed them in this order, as the high percentage of potassium allows apricots to have a draining effect and contribute to bowel regularity with a mild laxative effect. Every 100 grams of apricots contain 28 calories and 86,3 grams of water. And also:

320 milligrams of Potassium
16 milligrams of calcium
16 milligrams of Phosphorus
1 milligram of sodium
0,5 milligrams of iron

How many can you eat per day?

Other essential contents of apricots are: pectin, a soluble fiber, sorbitol, a natural sugar, andfolic acid which helps balance the nervous system. But despite their sugary flavor and pleasant taste, apricots are very low in calories: 28 calories per 100 grams. This makes them useful during diets, and 3-4 apricots are enough to quickly satisfy a feeling of satiety.

Apricot oil

Apricots are a non-wasteful fruit. Its semi in fact they are not edible but by cold pressing them we obtain a natural oil, with highly beneficial properties. With high nourishing and emollient power, apricot oil gives brightness and hydration to the skin, counteracting the effects of skin aging, thanks above all to the high concentration of oleic acidThe presence of vitamins and phytosterols helps protect the skin from the effects of UV rays. It is a fairly greasy oil, so it is preferable to mix it with more penetrating oils, such as hazelnut o Macadamia, to facilitate its absorption by the skin.

The best varieties

Let's start from the South, and in particular from the whole Vesuvian areaThe best Italian apricots are certainly concentrated here, with the most extravagant names (Boccuccia liscia, la Cafona, Pellecchiella, etc.), in a very close local competition. The fruits are very sweet, the flavor unique, and the explanation for this delight is easy: the volcanic soil is the most suitable for the growth of the apricot tree and the ripening of its fruit. Moving up into the northern regions, the best apricots are found between Piedmont and Liguria. In the province of Cuneo, the round apricots of Castigliole, with light skin and orange pulp. In the province of Savona Instead, the quality of the dominates Ligurian Valley: small, fragrant and very sweet fruits. Returning to the South, the apricots of the Galatone area, in the province of Lecce, and Scillato, in the Palermo area.

Dried apricots

also the dried apricots They retain several qualities of the freshly picked fruit. First and foremost, they're rich in vitamins A and C and phosphorus. Just one serving (basically three fruits) provides 65 percent of our body's daily phosphorus requirement. Thanks to their natural sugary characteristics, dried apricots can be used as a sweetener, replacing refined sugar. The best way to enjoy them in this version is to chop them into small pieces and add them to low-fat yogurt.

Use in the kitchen

Apricots are used in a wide variety of ways in the kitchen. From the Non sprecare website, we've highlighted some of the best recipes for using apricots.

Apricot tartHere you can find both the vegan and traditional versions.
Apricot liqueurIt has very ancient origins, and is precious for not wasting overripe apricots.
Apricot jamIt can't be missing from your pantry.
Apricot syrup. Perfect for garnishing ice cream

Controindicazioni

Apricots are not suitable for people who suffer from ulcers or have problems with kidney stonesDuring pregnancy and breastfeeding, the use of apricot kernel-based products is not recommended, and always keep in mind that dried apricots have a much stronger laxative effect than fresh ones.