Dried apricot
Dried Apricot
Dried Apricot (pronunciation: /draɪd ˈæprɪkɒt/) is a type of traditional dried fruit. When treated with sulfur dioxide (E220), the color is vivid orange. Organic fruit not treated with sulfur vapor is darker in color and has a coarser texture.
Etymology
The term "apricot" is derived from the Arabic al-barqūq meaning "early ripe". The English word "apricot" has been in use since the 16th century.
Production
Apricot trees are cultivated in many regions and the fruits are dried naturally in the sun or through industrial processes. The largest producer of dried apricots is Turkey, which is responsible for most of the world's production.
Nutritional Value
Dried apricots are a significant source of dietary fiber and are high in natural sugars. They are also rich in vitamin A, vitamin C, and potassium.
Health Benefits
Dried apricots are known for their health benefits. They are rich in antioxidants, which can help protect the body from damage by free radicals. They are also a good source of dietary fiber, which can aid in digestion and help prevent constipation.
Related Terms
- Apricot - the fruit from which dried apricots are made.
- Dried fruit - a category of fruit where the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.
- Sulfur dioxide - a chemical compound used in the drying process of apricots to preserve color and extend shelf life.
- Antioxidants - compounds that inhibit oxidation, a chemical reaction that can produce free radicals, thereby leading to chain reactions that may damage the cells of organisms.
External links
- Medical encyclopedia article on Dried apricot
- Wikipedia's article - Dried apricot
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