Scientific Name: Prunus armeniaca
Apricots (Prunus armeniaca) are believed to have originated from China or Central Asia. Apricots were cultivated as early as 2,000 BCE and spread to Europe by the Silk Road. They are often available in the late spring through summer. Their skins are smooth and velvety with rosy blushes ranging from pale yellow to burnt orange, depending on the variety and how ripe they are. Apricots resemble a peach or plum in taste and have a big seed inside.
Apricots are low in calories (48 kcal or 2% daily value [DV]) and carbohydrates (4% DV) and are also a good source of vitamins, especially vitamins C and A. According to our data, apricots contain 39% vitamin A, which is higher than many kinds of fruits. Apricots are also rich in vitamins C (17% DV). Vitamin C helps to build collagen, protect our skin from UV damage and environmental pollutants.
Eating apricots are very efficient for those who do not drink enough water per day because it contains 86.35 g of water, which is useful for staying hydrated. Drinking enough water helps our blood circulate waste products and nutrients throughout our bodies. Moreover, apricots are a potassium-rich fruit (7% DV). Potassium is an important mineral for nerve/muscle function.
Due to their tastiness, apricots are cooked in many different forms such as snacks or salad. Apricots can also be used as a replacement for peaches or plums in most recipes.