Apricot | Khubani
The apricot tree, Prunus armeniaca, is a member of the Rosaceae family and is grown all over the temperate world, but is particularly popular in the Mediterranean. Peaches, almonds, plums, and cherries are all closely related to apricots (see also Prunus). They are preserved by canning or drying and can be consumed raw or cooked. The fruit is often used to make jam and is frequently used to flavour liqueurs. Vitamin A and natural sugar content are both high in apricots. The best way to get iron is from dried apricots.
Common Names of Apricot
In Hindi it is called khubani (खुबानी), It is mostly written as ஆப்à®°ிகாட் (aaprikaaT) in Tamil and in Telugu it is known as Khubani / Jardaloo.
Description of Apricot
Apricot trees are small and spreading, with broad leaves that have pointed tips. Bright green leaves that are upright on the twigs can be seen. The fully
opened, self-pollinated white blooms are carried single or in pairs at a node on extremely short stems. The seeds are contained inside the drupe-shaped fruits, which have a sizable, flat pit or stone. The fruit, which resembles a peach in appearance, is virtually smooth, oblong to spherical in certain types, slightly flattened, and has little to no hairiness when fully ripe. Typically, its flesh is a deep yellow to yellowish orange. While deadly before roasting, the seeds (also known as kernels) of certain species are tasty.
History and cultivation of Apricot
The apricot was first domesticated in China, but it is currently grown everywhere but Antarctica. Apricots were originally brought to the New World by Spanish missionaries in California at the beginning of the 18th century, according to archaeological evidence. They were also consumed in ancient Armenia. The top five countries that produced apricots in 2019 were Algeria, Italy, Iran, Uzbekistan, and Turkey.
Peaches, plums, and apricots can easily be intergrafted, and apricots are propagated by budding on peach or apricot rootstocks. The tree thrives in loamy soil that is well-drained, ideally light rather than heavy. The majority of cultivars can endure the winter cold just as well as peaches, but because their blossom buds develop earlier, late freezes frequently kill them. The trees can withstand drought well and, in ideal growing conditions, can survive for 100 years or more.
About 22% of the total apricot production in the world is produced by Turkey. Uzbekistan, Iran, Italy, and Algeria were additional significant producers. The centre of the Turkish apricot industry is Malatya.
Health Benefits of Apricot
Apricots have numerous health benefits due to their high levels of vitamins, flavonoids, and potassium. Flavonoids function to lessen inflammation symptoms and protect and strengthen your blood vessels. The movement of nutrients throughout the body depends on potassium, a mineral that is essential for nerve and muscle function. Additionally, it promotes heart health and normal blood pressure.
Additional advantages of apricots for health include:
Skin Protection
Vitamin E and vitamin C are two antioxidants well-known for their skin health. They can lessen the appearance of early wrinkles and increase skin suppleness while also shielding skin cells from ultraviolet (UV) exposure. Another antioxidant that helps shield your skin from sunburns and subsequent UV deterioration is beta-carotene. Apricots are a great way to moisturise your skin because of their high water content. Apricot contains 86% water it self.
Healthy Vision
Apricots are a super food for promoting eye vision & eye health since they are high in vitamin A, beta-carotene, and other carotenoids. Carotenoids and vitamin E support general vision, while lutein serves to support the health of the retina and lens. Apricot nutrients also lower the risk of cataracts and macular degeneration.
Better Digestion
Apricots are a great source of dietary fibre that will benefit your digestive system. They have nearly equal amounts of soluble and insoluble fibre overall. Your digestive tract can retain more water with the aid of soluble fibre, which also supports the growth of healthy bacteria. For balanced levels of intestinal flora, insoluble fibre is also advantageous.
Apricot Nutrition
Raw apricots contain 11% carbs, 1% protein, 2% fibre, less than 1% fat, 6% potassium, 2% zinc, and 86% water per 100 grammes, providing 48 calories. 12% of the Daily Value for each vitamin A and C can be found in raw apricots.
Conclusion
Apricots are a good source of many of the vitamins and minerals that our bodies require to operate, just like the majority of fruits and vegetables.
They are particularly rich in potassium, dietary fibre, and the vitamins A and C.
Apricots can be either dried or uncooked. The fruit retains its nutritious value whether it is frozen or canned. However, consumers should opt for canned fruit in water rather than syrup to preserve the fruit a healthy component to their diet.
Apricots are an excellent complement to a nutritious, well-balanced diet because of their advantages
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