Fruit
Halved Fruit
Apricot halved fruit is a prepared form of the fruit, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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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 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.27 mg
- Salt 0.01 g
- Total Carbohydrate 13.7 g
- Dietary Fibre 2.01 g
- Total Sugars 9.5 g
- Complex / starch 0.96 g
- Protein 0.75 g
- Water 88.7 g
- Energy 52.5 kcal
- Water 88.7 g
- Carbohydrates 13.7 g
- Protein 0.75 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.44 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 15.8 µg
- Vitamin C 2 mg
- Vitamin E 0.31 mg
- Vitamin K 5.1 µg
- Minerals 359 mg
- Major Minerals 357 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: 0.44 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 15.8 · vitamin-e: 0.31 · vitamin-k: 5.1 ·
Minerals
Halved Fruit 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 halved fruit portions.
Cold storage and transport made apricot a year-round kitchen staple in many regions, including named halved fruit portions.
Market gardeners and growers selected apricot for flavour, yield and keeping quality, including named halved fruit portions.