8 Surprising Benefits of Dried Apricots
Opinions are divided about the origins of the apricot fruit. However, there are absolutely no doubts that it’s one of nature’s most amazing fruits. This stone fruit, which looks like a peach but actually tastes like purple plums, is sometimes referred to as Armenian fruit.
Apricot fruit usually weighs around 35 grams and can grow to be about 4-5cm in diameter. It has a single pit located in the middle, which is surrounded by its edible flesh that has a crunchy taste and aromatic smell. Inside the stony shell, lie encased Apricot seeds, which have their own powerful presence.
Apricots are packed with life-giving nutrients, including Vitamin C, Vitamin A Vitamin A, Potassium, among many other amazing nutrients. They provide an excellent source of dietary fiber and a number of health-promoting phytochemicals and minerals. They are a low calorie-comprising food; containing 48 calories for every 100 grams.
Fresh Fruits vs. Dried Fruit
Fresh fruits have some pluses and minuses when you compare them to dried fruit. The first and perhaps most distinct advantage is that drying apricots provide an extended shelf life to the fruit. There are two methods used to dry fruits, and each of them has its pros and cons.
2. High in antioxidants
Apricots are a great source of many antioxidants, including beta carotene and vitamins A, C, and E.
What’s more, they’re high in a group of polyphenol antioxidants called flavonoids, which have been shown to protect against illnesses, including diabetes and heart disease (5, 6, 7).
The main flavonoids in apricots are chlorogenic acids, catechins, and quercetin (5).
These compounds work to neutralize free radicals, which are harmful compounds that damage your cells and cause oxidative stress. Oxidative stress is linked to obesity and many chronic diseases, such as heart disease ( 8, 9, 10).
In one study in 2,375 people, researchers developed a scoring system to measure changes in levels of inflammatory markers.
They found that high flavonoid and anthocyanin intakes were associated with a 42% and 73% lower inflammation score, respectively. High flavonoid intake was also tied to a 56% lower oxidative stress score (11).
