Typical Serving Size: 3 medium apricots (4oz or 114g), or 1/4 cup, dried (1.2oz or 35g)

Apricot Fact

Although eating fresh apricots is a way to get the most vitamin C (which is depleted by exposure to heat and air when apricots are dried), other substances like beta-carotene and pectin, are actually made more available to the body when apricots are cooked.

Rich in antioxidants and other nutrients, apricots are tasty, easy to digest, low in calories (about 50 calories in three fresh apricots and 85 in 10 dried halves), virtually fat-free, and highly nutritious. One-half cup (83g) of sliced apricots contains just 40 calories.

Health Benefits

• Prevents Cancer: Apricots' deep color indicates the presence of carotenoids, specifically the antioxidant beta-carotene, which are linked with cancer prevention.

• Lower LDL Cholesterol: Apricots contain the soluble fiber pectin, which helps lower LDL cholesterol.

• Eases High Blood Pressure: Apricots are a particularly good source of potassium. They also have lots of fiber, iron, and beta-carotene. The drying process actually increases the concentration of these nutrients, all of which are good for your circulatory system.

• Helps nerves and muscles: Regardless of form, apricots are high in iron and potassium, a mineral essential for proper nerve and muscle function that also helps maintain normal blood pressure and balance of body fluids.

• Staves off eye diseases: The beta-carotene in apricots may help prevent cataracts and age-related macular degeneration. Some studies suggest that consuming high levels of vitamin A may reduce the risk of developing cataracts by up to 40%.

Health Risks

• Allergic reactions: Sulfite preservatives in some dried apricots can trigger an allergic reaction or asthma attack in people susceptible to these disorders. Also, a natural salicylate in apricots may trigger an allergic reaction in aspirin-sensitive people.

• Cavities: Dried apricots leave a sticky residue on teeth that can lead to cavities.

• Cyanide poisoning: Doctors warn that apricot pits in any form should not be ingested. They contain relatively large amounts of amygdalin, a type of carbohydrate that reacts with digestive enzymes to produce hydrogen cyanide. It is unlikely, though, that anyone would be being able to crack and eat very many apricot seeds.