Fresh ripe apricots contain a lot of cellulose and low in calories are a good source of beta-carotene - provitamin A. Beta-carotene is an antioxidant that, according to modern research, can prevent the development of cancer and heart disease.
The presence of a large amount of iron determines the medicinal value of apricots for anemia, diseases of the cardiovascular system and others that are accompanied
development of potassium deficiency. Apricot fruits are used to enhance digestion, liquefaction of sputum with a dry cough, as a gentle laxative, thirst quencher and antipyretic, as well as with prolonged use of diuretics.
Fruits are used both fresh and canned, or in dried form (apricot, dried apricots, marshmallow). Of them are preparing apricot vodka and various alcoholic tinctures. Apricot is actively used for the preparation of various jams, preserves, as well as baking bakery products. But, no less interesting way of its use in cooking is the combination of apricot with meat dishes. Even bones are eaten like almonds, and by squeezing milk from them.
It is recommended to store apricots no more than 5 days at a temperature of 2 to 6 degrees.