Apricot compote

Apricot or Prúnus armeniáca is a tree belonging to the Pink family. Often apricots are called morel, uryuk, as well as yellow cream. The researchers number about six major regions that may be considered the birthplace of apricots. However, the so-called primary center for the distribution of apricot trees is considered the area of ​ ​ Chinese Tien Shan.

Until recently, Armenia was considered the birthplace of apricots, from whose territory the great Alexander the Great brought apricot trees to Greece. However, the first documentary mention of apricots is recorded in sources that date back to the 1st century BC. In domestic gardens, apricot trees appeared only in the XVII century.

The apricot got its original Russian-language name thanks to the word abrikoos borrowed from the Dutch language. The apricot plant grows in temperate climates and is widespread in the Caucasus. In cooking, apricot fruits are used, which can be eaten both fresh and processed.

The composition of apricots contains a record amount of natural sugar, which determines the taste characteristics of the fruit. Currently, about 20 varieties of apricot tree are known, which differ not only in their appearance, but also in their distribution range, taste and vitamin-mineral composition. Apricots are harvested in various ways.

The most popular methods of preserving apricot fruits are considered drying, as well as conservation. The result of drying is dried apricot or dried apricot fruits, which stand out for their incredible benefits to the human body. Apricots are used to make compotes, jam, jams, and confits. Apricot compote has always enjoyed well-deserved popularity among the inhabitants of our latitudes.

Benefits of apricot compote

Apricot compote is distinguished by its taste, and besides, by its unique composition, which saturates the human body with a large number of undoubtedly useful compounds of natural origin. The benefits of apricot compote become apparent even after a cursory look at the chemical composition of the drink.

Apricot compote contains in its chemical composition practically weight vitamin alphabet, namely vitamin A, B, C, E, H, PP. In addition, the benefit of apricot compote lies in the content of such macro- and trace elements as iodine, iron, molybdenum, as well as manganese, magnesium, calcium, phosphorus, sulfur, potassium, sodium, molybdenum and others.

The calorie content of apricot compote depends primarily on the amount of sugar that was used in the beverage preparation process. However, the average caloric content of apricot compote is 4

8. 4 kcal, which are per 100 grams of drink.

Damage to apricot compote

It is worth noting that in addition to the benefits, there is also the harm of apricot compote. First of all, you should refrain from drinking the drink in large quantities for people with diabetes, since the fruit contains a large amount of sugar. In addition, apricot compote can be harmful in case of individual intolerance to fruits.