Fruit
Flesh
Flesh of apricot is the primary edible interior once peel, pit or core is dealt with. It carries main flavour and texture. Slice, dice or purée; cook gently if delicate. Discard bruised or off areas. ripeness and cut size drive timing more than complex technique. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.12 mg
- Salt 0.01 g
- Total Carbohydrate 13.4 g
- Dietary Fibre 2 g
- Total Sugars 10.5 g
- Complex / starch 0.95 g
- Protein 0.81 g
- Water 79.5 g
- Energy 52.7 kcal
- Water 79.5 g
- Carbohydrates 13.4 g
- Protein 0.81 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.4 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.5 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.7 µg
- Minerals 377 mg
- Major Minerals 375 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.4 · vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.5 · vitamin-e: 0.28 · vitamin-k: 4.7 ·
Minerals
Flesh of Apricot: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made apricot a year-round kitchen staple in many regions, including named flesh portions.
Cold storage and transport made apricot a year-round kitchen staple in many regions, including named flesh portions.
Market gardeners and growers selected apricot for flavour, yield and keeping quality, including named flesh portions.