Apricot
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 201 kJ (48 kcal) |
|
11 g
|
|
| Sugars | 9 g |
| Dietary fiber | 2 g |
|
0.4 g
|
|
|
1.4 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(12%)
96 μg
(10%)
1094 μg89 μg
|
| Thiamine (B1) |
(3%)
0.03 mg |
| Riboflavin (B2) |
(3%)
0.04 mg |
| Niacin (B3) |
(4%)
0.6 mg |
| Pantothenic acid (B5) |
(5%)
0.24 mg |
| Vitamin B6 |
(4%)
0.054 mg |
| Folate (B9) |
(2%)
9 μg |
| Vitamin C |
(12%)
10 mg |
| Vitamin E |
(6%)
0.89 mg |
| Vitamin K |
(3%)
3.3 μg |
| Minerals | |
| Calcium |
(1%)
13 mg |
| Iron |
(3%)
0.4 mg |
| Magnesium |
(3%)
10 mg |
| Manganese |
(4%)
0.077 mg |
| Phosphorus |
(3%)
23 mg |
| Potassium |
(6%)
259 mg |
| Sodium |
(0%)
1 mg |
| Zinc |
(2%)
0.2 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,009 kJ (241 kcal) |
|
63 g
|
|
| Sugars | 53 g |
| Dietary fibre | 7 g |
|
0.5 g
|
|
|
3.4 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(23%)
180 μg
(20%)
2163 μg |
| Thiamine (B1) |
(1%)
0.015 mg |
| Riboflavin (B2) |
(6%)
0.074 mg |
| Niacin (B3) |
(17%)
2.589 mg |
| Pantothenic acid (B5) |
(10%)
0.516 mg |
| Vitamin B6 |
(11%)
0.143 mg |
| Folate (B9) |
(3%)
10 μg |
| Vitamin C |
(1%)
1 mg |
| Vitamin E |
(29%)
4.33 mg |
| Vitamin K |
(3%)
3.1 μg |
| Minerals | |
| Calcium |
(6%)
55 mg |
| Iron |
(20%)
2.66 mg |
| Magnesium |
(9%)
32 mg |
| Manganese |
(11%)
0.235 mg |
| Phosphorus |
(10%)
71 mg |
| Potassium |
(25%)
1162 mg |
| Sodium |
(1%)
10 mg |
| Zinc |
(3%)
0.29 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus (stone fruits). Usually, an apricot tree is from the species P. armeniaca, but the species P. brigantina, P. mandshurica, P. mume, and P. sibirica are closely related, have similar fruit, and are also called apricots.
The apricot is a small tree, 8–12 m (26–39 ft) tall, with a trunk up to 40 cm (16 in) in diameter and a dense, spreading canopy. The leaves are ovate, 5–9 cm (2.0–3.5 in) long and 4–8 cm (1.6–3.1 in) wide, with a rounded base, a pointed tip and a finely serrated margin. The flowers are 2–4.5 cm (0.8–1.8 in) in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. The fruit is a drupe similar to a small peach, 1.5–2.5 cm (0.6–1.0 in) diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: ) or velvety with very short hairs (botanically: ). The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. The single seed is enclosed in a hard, stony shell, often called a "stone", with a grainy, smooth texture except for three ridges running down one side.
The origin of the apricot is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long that it is often thought to have originated there. Its scientific name Prunus armeniaca (Armenian plum) derives from that assumption. For example, the Belgian arborist baron de Poerderlé, writing in the 1770s, asserted, "Cet arbre tire son nom de l'Arménie, province d'Asie, d'où il est originaire et d'où il fut porté en Europe ..." ("this tree takes its name from Armenia, province of Asia, where it is native, and whence it was brought to Europe ..."). An archaeological excavation at Garni in Armenia found apricot seeds in an Eneolithic-era site. Despite the great number of varieties of apricots that are grown in Armenia today (about 50), according to the Soviet botanist Nikolai Vavilov its center of origin would be the Chinese region, where the domestication of apricot would have taken place. Other sources say that the apricot was first cultivated in India in about 3000 BC.
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Wikipedia