When it reaches its optimum level of maturity, the apricot is as a result of a beautiful orange color, slightly juicy and tender.
The water content (85 %), is comparable to that of other fresh fruits. His “sweet”, very specific, depends on the nature of its fibers. These abundant (2.1 g per 100 g), are constituted by half of pectins: these substances have the ability to easily inflate with water (and also to form gels after heating, which is used to prepare jams). Other fibers are mostly cellulose and hemicellulose tender.
The flavor of apricots from the fruit characteristics of compounds (including aromatic esters, alcohols, and aldehydes). It is also related to the ratio sugar / organic acids: the ratio is about 8 (very low, close to that of the orange), which gives the refreshing qualities of apricot undeniable.
Carbohydrates (sugars) are at an average level for fruit, 10 g per 100 g on average (but with extremes ranging from 7-13 g!). It is mainly sucrose (60% of total carbohydrates), the rest being shared between glucose, fructose, and small amounts of sorbitol (a sugar alcohol that is only found in some fruits ).
Organic acids are natural, they are abundant: they reached 1.4 g per 100 g, a rate intermediate between that of the grapefruit and orange. The malic acid represents over 70% of the total, and citric acid almost all the rest (we do note that traces of organic acids rarer, such as succinic acid, malonic acid, oxalic acid, chlorogenic, quinic and Salicylic still …).
The energy of apricot does not exceed 47 kcal per 100 g (ie 196 BTU). Thus, an apricot sized weighing 65 g (resulting in a net weight of 60 g edible) provides less than 30 kcal!
This energy is provided mainly by carbohydrates (4 kcal per gram) and organic acids (2.4 kcal per gram of acid malignant). The other energy components (proteins and lipids) are present only in small quantities (respectively 0.8 g and 0.1 g per 100 g of apricot).
The orange color of the apricot is supported due to carotenoid pigments, and especially carotene, vitamin has properties (it is provitamin A).
The carotene content generally varies between 1.5 and 3 mg per 100 g (the color is more intense, more content is high). This will place the apricot fruit among “champions” for provitamin A, the same rank as mango or melon.
The rates of other vitamins reach their maximum values when the apricots are perfectly ripe.
It is for vitamin C figures of 5-15 mg per 100 g, with an average of 7 mg per 100 g (which is comparable to the levels of fishing, pear or grape). For the B vitamins, rates are close to those of most other fresh fruits: 0.04 mg vitamin B1, 0.05 mg vitamin B2, 0.6 mg vitamin B3, 0.3 mg Vitamin B5, 0.07 mg vitamin B6 0.007 mg of folic acid (vitamin B9). There are also 0.7 mg of vitamin E.
With a total content of over 600 mg per 100 g apricot fruit is rich in minerals (located just after the banana, and before the grapes or orange, though known for their good supply mineral).
This is one of the best fruit provided in potassium, with an average grade of 315 mg per 100 g. The railway reached him, 0.4 mg per 100 g, but can sometimes exceed 0.6 or 0.8 mg. Phosphorus, magnesium, calcium are also well represented. Finally, many trace elements have been identified in apricot : copper, manganese, zinc, molybdenum, and trace: fluorine, iodine, cobalt and selenium.