Dried apricots are useful properties

June 09, 2016 23:02 | Drug Plants

Apricots - it dried apricots, pitted, which retain all the necessary human, biologically active substances, also in concentrated form.

Common apricot (Armeniaca vulgaris Lam.) - a large tree with a height of 8-15 meters of gray-brown bark of the family Rosaceae.In the axils of the leaf buds sit in groups.The flowers are pink or white, almost sessile.It begins to bear fruit with the three to five years.Fruit - round drupe from pale yellow to orange.The flesh is juicy, sweet, aromatic.The stone can be easily separated from the pulp.

Homeland apricot - China, in this country, he was known for 3000 years BC.In the wild form is found in the Tien Shan mountains.Apricot is cultivated in Central Asia, in southern Ukraine, in the Krasnodar region, the Crimea, the Caucasus, the Far East.In Greece and Rome it was introduced by Armenia, for which he received the title "Armenian apple".In

apricot fruit pulp contains up to 27% sucrose, organic acids, pectin, starch, minerals, tannins, vitamins C, PP, provitami

ns A, B, B, B, a large amount of potassium and iron.Apricot kernel kernel contains about 28% protein and 50% oil, in which a large amount of vitamin B and glucoside, amygdalin, and in its bitter varieties more than 8%, and amygdalin decomposes in the body and releases hydrocyanic acid.

Calorie

Nutritional value of dried fruit is defined in the following proportions: carbohydrates contained 60,7g, proteins - 4,8g, fats - 0,5 g per 100g of product.Calories of dried apricots is 215-260 kcal.The glycemic index of 30.
Nutritional value
saturated fatty acids 0.1 g
Ash 4 g
Starch 3 g
mono- and di-saccharides
48 g of unsaturated fatty acid 0.1 g Water 20 g

Organic acid 1.5 g
Dietary Fiber 18g
Vitamins
Vitamin PP (niacin equivalent) (PP) 3.9 mg
Vitamin E (TE) (E (TE)) 5.5 mg
Vitamin C (C) 4 mg
Vitamin B2 (riboflavin) (B2) 0.2 mg
Vitamin B1 (thiamine) (B1) 0.1 mg
Vitamin A (RE) (A (RE)) 583 mcg
beta-carotene 3.5 mg
Vitamin PP (PP) 3 mg
Minerals
Iron (Fe) 3.2 mg
Phosphorus (P) 146 mg
Potassium (K) 1717 mg
Sodium (Na) 17 mg
Magnesium (mg) 105 mg
Calcium (Ca) 160 mg

usefulness

apricot fruit has long been in different countries of the world used totherapeutic purposes.In ancient China, the apricot seeds were used as a sedative.In medicine, the fruits are used fresh or dried form.High potassium (particularly apricots, contains up to 17 mg% potassium) and iron apricots makes an indispensable product in the diet of pregnant women and patients with anemia, as well as diseases of the cardiovascular system.However, for patients with diabetes to eat dried apricots are not recommended, although in small amounts from her more good than harm.

Magnesium is there so much, that many experts recommend apricots for the treatment of anemia and high blood pressure - a widespread disease of our time.

lot of vitamin A in dried apricots, as well as it has a mild diuretic effect, especially its thick infusion or decoction, which is often prescribed for kidney and cardiovascular problems.
Dried apricots are also a part of many homeopathic remedies, and these natural products help significantly reduce the need for acceptance of synthetic drugs in a variety of chronic diseases.

main thing - to choose apricots: it must be a natural color and not too clear;clean and large, fairly rigid and elastic.If dried apricots is too bright, eye-catching orange color, it may be due to the use of chemical products that enhance appearance.Better to buy a matte apricots with a light gray tint - that such are the fruit at natural drying process.
oil of apricot kernels has a low viscosity and its use as a solvent for some drugs.Based on some of the oil is prepared ointments and cosmetics.

It is very good for the skin, hair and nails.Pain in the ears is often facilitated and pass, if the drip 1-2 drops of warm oil in them.Beneficial effect on burns and cracks in the skin.It delays the formation of wrinkles.It can serve as a beach oil.From

apricot seed varieties prepared bitter almond water, and activated charcoal obtained from seed shells and paint resembling ink.

From pulverized apricot pulp making cosmetic mask for sunburn face.

to treat constipation tendency to dry in the sun and grind into a powder nucleoli ripe apricots.A daily dose of 6-12 g (Powder also clears the body of toxins, makes breathing easier for colds, it helps get rid of the cough).

Slimming

is recommended once a week to arrange fasting days with crushed dried apricots:

300 g fruits are divided into 4 receptions and drink 0.5 liters.apricot juice with pulp is better, half a glass at the reception, and washed down with milk.

In cooking

Fresh apricot fruits are eaten raw, of whom cook compotes, jams and marmalades.For long-term storage of fruit canned, frozen or dried, as well as make apricot juice in which the vitamins are well preserved.Just one glass of juice a day meets the daily human need for vitamin A.

The confectionery industry of candied apricots cook, candy, filling for chocolates.Seed kernels are eaten or used for confectionery purposes instead of almonds, as well as for the preparation of beverages.

Candied Apricots

1 kg of apricots, pitted dipped in boiling syrup (1 kg of sugar and 2 cups of water) and remove from heat to stand 10-12 hours.Then again put on the fire, allow to boil and boil for 5-7 minutes, remove from the heat and allowed to stand still for 10-12 hours, and so repeated 3-4 times.By the end of cooking is added 3 g of citric acid.Apricots boiled recline in a colander, allow to drain the syrup, spread on a dish and dried in air.Store in glass jars or boxes;long-term storage apricots in syrup left.

Apricot Cream

can be prepared from dried apricots with stones (apricots).0.5 kg of dried apricots rinsed twice in cold water.Then apricots add water to it only covered them, simmer for 10 minutes.Thereafter, apricots remove from broth and boil it until then, until there is 0.5 cups.From apricots to remove the bone and rub through a sieve.In the resulting puree add remaining after boiling juice.The apricot mass add 2-3 teaspoons of powdered gelatin dissolved in 4 tbsp.spoons of hot water, whisk and beat her, dosypaya 100 grams of sugar, and in the end - a good 1/4 liter of whipped cream.You can add a little lemon juice.The cream is put in a glass dish and put in the refrigerator, so that it stood as it should.

Rice with dried apricots

Preparation: 15 minutes.Per serving 470 kcal

375g basmati rice quick cooking, 1 pod of red pepper, green onions 1/2 of the beam, 1 cucumber salad, 100 grams of dried apricots, juice and zest of 1 lime 1/2, 4 tbsp.tablespoons vegetable oil, 2 tbsp.vinegar, 3 h. spoon of honey, a little ground ginger, cayenne pepper and cumin, 2 tbsp.tablespoons of parsley leaves.

1. Cook the rice according to package directions and let it cool.Pod pepper cut into thin strips, onion - rings, cucumbers - sliced, dried apricots -kusochkami.

2. Mix the juice and zest of lime with oil, vinegar, honey and spices.Rice mixed with vegetables, dried apricots, pour the sauce and sprinkle with parsley leaves.

A fresh apricots make fruit salads, stewed fruit, jam.

fruit salad "Solar»

200 g apricots, plums 200 g, 200 g of cherries, 100 g currants, 200 g of mayonnaise, 100 g of condensed milk.

Of apricots, plums, cherries and remove the seeds.Apricots and plums cut into pieces.Mayonnaise mixed with condensed milk, season with salad and mix.

Compote

first method.Ripe apricots cut in half, put in an enamel bowl, pour sugar in layers (300-400 g per 1 kg of fruit).The next day they shift together with the juice into jars and put in a saucepan with cold water to warm up.At 85 ° C liter jars pasteurized or sterilized for 20 minutes in boiling water for 8 minutes.

second method.Apricots with or without pits them (whole prick in several places, pitted cut in half by a groove), put in jars and pour boiling syrup (1 liter of water, 250-400 grams of sugar), cover with lids and 3 minutes syrup is poured againit is brought to a boil again and pour the fruits for 3 min and 3 times as before, after the last banks alternately poured over the edge with the addition of acid and immediate seaming lids.

The third way.fruit halves are placed in banks in two rows, then put a number of stoned cherries on top again apricots (if they are canned with bones, the cherries also lay with seeds), pour syrup (400 g of sugar per 1 liter of water) and 85 °With pasteurized;liter jars - 15 minutes, two-liter - 25, three-liter 30 min.

Stewed apricots with seeds can be stored no longer than three years.

Apricots natural

halved fruits are placed in a liter jars, pour the boiling water, and at 85 ° C, heated for 15 minutes.Apricots prepared in this manner is used for the preparation of stewed fruit, jam, jam or pie filling.

Jam

jam on selected mature, dense, without any damage to fruit (from overripe and crumpled prepare jam), cut a groove on at the half, remove seeds, dipped in hot syrup (1 kg of fruit 1-1.2kg of sugar and one cup of water), shake before immersion, remove from heat and leave to cool.Then cook in three doses with left standing for 5-6 hours.At the end of cooking, add 3 g of citric acid.Ready jam is determined by the density of the syrup or the temperature of 105 ° C.

Small fruits are cooked (as mentioned above) whole (prick).

harm

Eat dried apricots should be with caution, because it is very nutritious.A large number of dried apricots eaten can cause stomach disorders, acute pancreatitis.

Allergic reactions are possible.Beautiful glossy fruit with intense yellow or orange, often, have been treated with sulfur dioxide (SO2), which is the strongest disinfecting agent.With it destroys bacteria and insect larvae.Such apricots well kept and has an attractive appearance.However, be aware that the water in sulfur dioxide forms sulfuric acid H2SO3, which can cause burns of the gastrointestinal tract and allergic reactions.Before using such apricots need to pre-soak for 10-20 minutes in hot water, then rinse well.

not eat dried apricots recommended for people who have low blood pressure, as this product contains a lot of magnesium.But it is useful for people with hypertension and anemia.

Apricots breastfeeding: breastfeeding women should use this product with caution as it can cause allergies and flatulence in the baby.The best option: dried apricots in compote - so it will be better absorbed through breastfeeding.In general, in the first few months of breastfeeding (up to 3 months) is better refrain from its use, and only then you can have it in any form, including as a component of desserts, salads, meat and hot dishes.