The charm of fruit crates, fragrant fruits, colorful and in quality! Several apricots are enough to give us lots of ideas for example with this apricot milkshake. Sometimes the simplest are the most popular ones, as fast as this tasty and creamy apricot milkshake.
History of apricot
Originally from China, the apricot tree grew in the wild 5000 years ago. Apricot was introduced to the West by Alexander the Great who took the famous Silk Road. Arabs spread them later throughout the Mediterranean basin, particularly in the south of Spain. The climate was particularly favorable, allowing apricot trees to take hold strongly.
Apricot: a significant contribution of provitamin A
Apricot represents a remarkable source of provitamin A (or carotene), which is transformed in the body into vitamin A. The vitamin is needed for growth, good condition of the skin and mucous membranes, and vision twilight. It has recognized detoxifying and antioxidant properties. Apricots can play an effective role in protecting against cancer and cellular aging. They also increase the resistance to infections. Its action is quite valuable and diverse.
The apricot is an interesting fruit for covering the need of vitamin A: 100 g (2 small apricots) provides 1.5 to 3 mg of provitamin A which practically corresponds to 50% of the recommended daily intake for adults.
Note that pregnancy, taking birth control pills, smoking increases the need for vitamin A and provitamin A. In all these cases, apricot consumption is particularly useful.
A very good mineral recharging
Apricot has a very important amount of potassium, 315 mg per 100 g. Note that the average normal daily consumption is 2 or 3 mg).
All these minerals are preferred for persons with high muscle activity, especially sports. The apricot (fresh or dried, for that matter) is a very well suited fruit for them because of their mineral needs. It contributes to the mineral recharge before the competition (charging all the more necessary when the effort is intense, prolonged, and when it’s warm).
When consumed “ready to eat”, the apricot is a delicious and perfectly digestible fruit. Assimilation is favored by its tender and soft consistency. Apricots have a slightly tart flavor that stimulates gastric secretions. Its fibers, very well tolerated, are beneficial to intestinal function. The abundant pectins have regulatory virtues in transit as they help to fight against intestinal laziness. In addition, they are well supported even by sensitive intestines.
The apricot is also part of the first fruits that can be used for babies. The apricot must be boiled in water before eating it.