APRICOTS
September 10th, 2011 → 1:05 am @ Shanti
“Vitamins and minerals in fresh food”
APRICOTS
Apricots are a very common fruit, be it fresh or in a dried form. I personally like all fruits fresh, but some recipes call for dried fruit and therefore they are available that way. so they can be kept a little longer for future use.
Most fruits can be dried for storage, but I still maintain the fresh stuff is tops.
Once dried, they loose some Vit C value.
Fresh fruits are also low in calories, like the apples.
Vitamins C, A , B17 and carotene and they are all anti-oxidants.
Calcium (H), Potassium (H), Manganese (M), Iron (H) and Zinc(H).
The apricot should be eaten with the skin intact as long as they are bio-dynamic or at least organic. They should be a deep orange colour when ripe and they are best eaten direct from the trees. Unripe apricots have no flavour and should be left on the shelf at the greengrocers.
The seeds are very valuable and a good source of vitamin B17, the cancer fighting vitamin. Leatrile is made from them and given to cancer patients through the natural health practices. Also the kernels are pressed for their oil content. Be aware of the sulphites used in the dried form, the ORANGE dried apricots. They look better than the brown, sundried ones, but I would not touch them. Sundried ones are a brown colour and taste sweet. Please use them!
