The apricot is a stone fruit and is botanically a rosaceous plant.
It originated in China and today is cultivated in the Mediterranean region; particularly in Italy and Spain. However, the largest apricot cultivation area is located in eastern Turkey. Switzerland’s main apricot cultivation area is in the Valais. Apricot fruit blossoms open early each year, thus complicating cultivation due to the apricot’s sensitivity to frost.
Season: From June to August
Nutritional Value Tableper 100 g edible portion
|48 kcal||Protein 0.8 g||Sodium 2 mg||A 195 µg|
|204 kJ||Fat 0.1 g||Potassium 315 mg||Betacarotene 2337 µg|
|Carbohydrates 10 g||Calcium 16 mg||B6 0.07 mg|
|Dietary fibres 2.1 g||Phosphorus 20 mg||C 7 mg|
|Magnesium 10 mg||E 0.7 mg|
Energy: 48 kcal, 204 kJ
Nutrients: Protein 0.8 g, Fat 0.1 g, Carbohydrates 10 g, Dietary fibres 2.1 g
Minerals: Sodium 2 mg, Potassium 315 mg, Calcium 16 mg, Phosphorus 20 mg, Magnesium 10 mg
Vitamins: A 195 µg, Betacarotene 2337 µg, B6 0.07 mg, C 7 mg, E 0.7 mg
Did you know...?
Fresh apricots provide lots of beta-carotene, niacin, folic acid and potassium. Also dried apricots contain many valuable substances.
1 portion a day corresponds to:
Four small apricots or one and a half large apricots