Apricot dried with a stone (dried apricots)

The dried apricot has the mass of advantages of rather ripe fruits. It is isolated by the concentrated content of useful substances, an opportunity to apply a product all the year round whereas the use of fresh fruits is limited to a season. When drying an apricot 85-90% of useful properties remain. Due to removal of water fruits become more high-calorie (232 kcal), and contents in 100 g of a product of vitamins and macro-and minerals increases by 3-4 times.

Nutrition value of dried fruits of an apricot on 100 gr:

proteins - 5,07 gr

fats - 0,43 gr

ugevoda - 53,02gr

Power value is 232 kcal

The chemical elements of dried apricots allocating with its useful properties:

• - Vitamins A, With, E and groups B.
• - Minerals phosphorus, calcium, iron, magnesium, sodium, iodine and potassium.
• - Organic acids.
• - Difficult and simple sugar.
• - Saturated and nonsaturated fats.