Apricot as medicine

Apricot as medicineApricot as medicine Apricot - deciduous tree of the family Roseau color height from 5 to 17m. Reproduces by seeds and shoots. Lives 40-50, sometimes up to 100 years. Gives fruit yield of 100-150 kg/ha, less than 300-700 kg from the same tree. Hardy makes lower - tion temperature at -20 В° C. In Russia in the wild this species is found in the far East and in the North Caucasus. Chemical composition of fruits deserves special attention. First of all apricot - supplier of potassium, of which 100 g of fresh fruit more than 300 mg. contains 19 mg of magnesium salts, 26 mg of phosphorus, 2 mg iron, 28 mg of calcium, 30 mg of sodium, about 1% of pectin, and citric, tartaric and malic acid. Dried apricots (dried apricots, pitted) nutrient content is increased many times. Thus, the amount of potassium increases to 1717 mg per 100 g of product (dry matter), magnesium - up to 105, phosphorus - to 146, iron-12, sodium-to 171 mg, and the iodine content reaches 75 mcg. Dried apricots contain (per 100 g dry matter) of provitamin a - carotene 3.5 mg, vitamin B, 0,1,, 0,2, PP 3, 4 mg. of protein in it amounted to 5.2%, carbohydrates - 66, organic acids - 1.5 and delicate fiber is 3.2%. Water in the dried apricots significantly less (20% instead of 86 in fresh fruits), and the calorific value increases from 46 to 272 kcal per 100 g of product. Not less valuable and apricot kernel, which contains from 30 to 45% excellent oil and 25-30% protein. Apricots are rich in micronutrients. Thus, 100 g of fruit of different varieties contain up to 0.17 mg copper, manganese 0,2, Nickel 0,03, titanium 0,2, vanadium 0,02, molybdenum 0,007, strontium 0,5, boron 1,05, aluminum 3,5 mg Nutrition apricots used for thousands of years. They have high taste, quickly satisfy your hunger, enrich the body with vitamins and trace elements, has a therapeutic effect in a number of diseases, make a person cheerful, strong and healthy. Apricots can be dried and stored for future use, they are well preserved in the home. How to use apricots in food is very diverse. From the pulp of the fruit can be cooked compote, jam, marmalade, candy, jam, sauce, toppings, juices and syrups, jellies and jam, tea and much more. Source:.



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