Apricots are a good substitute for both snacks and desserts. Moreover, they are delicious, simple to digest, high in
fiber, low in calories, nutritious and more importantly fat-free.
Apricots dark, rich colour shows that there is presence of carotenoids, namely Beta Carotene. Beta carotene is known to have antioxidant properties in the prevention of cancer. Furthermore, this fruit is also great source of the soluble fiber pectin, which readily helps lower LDL cholesterol.
This fruit is also high in iron and potassium, a mineral essential for efficient nerve and muscle function that also assist maintain normal blood pressure and balance of body fluids. Apricots also contains a natural salicylate, a compound nearly the same to the active ingredient in aspirin. However, any person sensitive to aspirin may experience
allergic responses after eating apricots.
In addition, this marvellous fruit is best eaten in dried form due to its high nutrition content. Dried apricots are only 32 percent water, compared to 85 percent water in the fresh fruit. Apricots are often treated with sulfur dioxide before they are dried to preserve their colour and certain nutrients. This particular treatment may affect an asthma attack or allergic reaction in susceptible people. Unless dried apricots are labeled as sulfite-free, anyone with asthma should avoid them.