Apricot
Seasonal period:
May, June, July, August
The apricot, also known as damask, is the fruit of the apricot tree, from the Rosaceae family. This family includes more than 2,000 species of herbaceous plants, bushes and trees distributed throughout warm climates all over the world.
The apricot is a round-shaped fruit which has a yellowish orange colour, velvety skin, juicy and firm flesh together with a deliciously sweet flavour.
Being rich in carotenes and mineral salts, it contains an easily assimilable amount of sugar, although its energetic level is poor.
Nutritional information (0.1 kg)
Energy
45.0
kcal
Carbohydrates
9.5
g
Proteins
0.8
g
Lipids
0.0
g
Fiber
2.1
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
17.0
mg
Iron
0.5
mg
Zinc
0.1
mg
Vitamin A
27.0
ug
Vitamin C
7.0
g
Folic acid
5.0
ug
Salt (Sodium)
0.0
mg
Sugars
9.5
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed