Apricot

Apricot

It is a stone sweet-soured fruit, which, in addition to raw, is often consumed in dried or cooked form. When drying, no sugar is added to the apricots, but sugar content remains natural. However, for preserving natural golden orange color and better preservation, apricots can be treated with sulfur dioxide. Non-treated ones lose their natural color in the drying process and are dark brown. Dry apricots are tastefully combined in musli, sweet bread, cakes or consumed as sweet pickles.

Variety: 
Caliber (pcs in kg) No.5 161-180; No.8 220+, Turkey Cubes 8-10 mm. SO2 max 2000 ppm.
Harvest: 
June/July (Turkey).
Nutritional Value in 100 g Fatt Proteins Fibers
286 kcal 1,2 g 1,9 g 9 g

Nutritional source of: potassium, vitamin A, sodium, magnesium, iron, calcium.

Apricots are rich in carotenoids that have excellent antioxidant properties and protect the organism against malignant diseases. Among other things, they are rich in dietary fibers, especially soluble fibers that play an important role in reducing LDL cholesterol and overall cholesterol but also balance metabolism. Apricots are especially useful to women during pregnancy because they contain vitamins A, C and E, as well as minerals of phosphorus, silicon, calcium, iron and potassium.