What benefits apricot kernels contain!
More than two thousand years ago, the first apricots came to Europe from China. Today, apricot is considered to be one of the favorite fruits of both children and adults. But few people know that not only the fruit itself, but also its bones are very useful for health. What is their use? We will try to find answers to this and many other important questions.
Chemical composition of apricot kernels Vitamins: A, B vitamins, C, F, PP. The kernels of this fruit contain a rare vitamin B17 (amygdalin), which is also present in wild berries (blueberries, cranberries, strawberries). It is he who gives them a bitter taste.
Minerals:
iron (7 mg),
potassium (802 mg),
calcium (93 mg),
magnesium (196 mg),
sodium (90 mg),
phosphorus (461 mg). T
Also included in the composition:
an increased amount of fatty acids;
organic acids;
ash substances;
a combination of several minerals;
a number of essential and non-essential amino acids;
proteins (25 g), fats (47 g), carbohydrates (4 g).
Due to organic acids and mineral substances of the bone have a positive effect on the metabolism and normalize the functioning of internal organs.
Oleic acid, which occupies about 30% of the composition, is a basic source of energy and has a positive effect on the absorption of lipids. Linoleic acid (takes about 10-12% of the composition) is an excellent antioxidant that positively affects the work of the heart
The organic substance amygdalin (a cyanogenic compound) is a potential poison in apricot seeds. This glycoside gives the kernels a bitter taste. Amygdalin in the human body is able to turn into cyanides. Some scientists have suggested calling the substance vitamin B17 for its anti-cancer properties.
The kernels of modern apricot varieties do not contain amygdalin in large quantities, so they are not dangerous to health (if you do not exceed the recommended doses).
The bitterness of almonds is also due to amygdalin. The content of the substance in almonds is 2-8%. In the body, the compound is converted into highly toxic cyanide salts.
The researchers found out what is the difference between almonds and apricot seeds, how the differences affect the medicinal properties. The content of amygdalin in apricot kernels is higher than in almonds. The amount of nutrients in the grains of two related plants is about the same.
Apricot kernels contain 25% protein, 8% carbohydrates, and fiber. The composition of apricot seeds includes 50% of the oil, rich in essential fatty acids (LC), mainly alpha-linolenic (omega-3) and linoleic (omega-6). These substances are necessary for the body for normal life.
Essential fatty acids are not synthesized by the body's cells, so they must be supplied with food, medicines, or dietary supplements.
Fat-soluble vitamin in apricot seeds-E (tocopherol). The kernels also contain vitamins A, B, beta-carotene, and minerals. The calorie content of apricot seeds is 590 kcal (100 gr. product), which is approximately equal to a large bar of chocolate.
Chemical composition of apricot kernels Vitamins: A, B vitamins, C, F, PP. The kernels of this fruit contain a rare vitamin B17 (amygdalin), which is also present in wild berries (blueberries, cranberries, strawberries). It is he who gives them a bitter taste.
Minerals:
iron (7 mg),
potassium (802 mg),
calcium (93 mg),
magnesium (196 mg),
sodium (90 mg),
phosphorus (461 mg). T
Also included in the composition:
an increased amount of fatty acids;
organic acids;
ash substances;
a combination of several minerals;
a number of essential and non-essential amino acids;
proteins (25 g), fats (47 g), carbohydrates (4 g).
Due to organic acids and mineral substances of the bone have a positive effect on the metabolism and normalize the functioning of internal organs.
Oleic acid, which occupies about 30% of the composition, is a basic source of energy and has a positive effect on the absorption of lipids. Linoleic acid (takes about 10-12% of the composition) is an excellent antioxidant that positively affects the work of the heart
The organic substance amygdalin (a cyanogenic compound) is a potential poison in apricot seeds. This glycoside gives the kernels a bitter taste. Amygdalin in the human body is able to turn into cyanides. Some scientists have suggested calling the substance vitamin B17 for its anti-cancer properties.
The kernels of modern apricot varieties do not contain amygdalin in large quantities, so they are not dangerous to health (if you do not exceed the recommended doses).
The bitterness of almonds is also due to amygdalin. The content of the substance in almonds is 2-8%. In the body, the compound is converted into highly toxic cyanide salts.
The researchers found out what is the difference between almonds and apricot seeds, how the differences affect the medicinal properties. The content of amygdalin in apricot kernels is higher than in almonds. The amount of nutrients in the grains of two related plants is about the same.
Apricot kernels contain 25% protein, 8% carbohydrates, and fiber. The composition of apricot seeds includes 50% of the oil, rich in essential fatty acids (LC), mainly alpha-linolenic (omega-3) and linoleic (omega-6). These substances are necessary for the body for normal life.
Essential fatty acids are not synthesized by the body's cells, so they must be supplied with food, medicines, or dietary supplements.
Fat-soluble vitamin in apricot seeds-E (tocopherol). The kernels also contain vitamins A, B, beta-carotene, and minerals. The calorie content of apricot seeds is 590 kcal (100 gr. product), which is approximately equal to a large bar of chocolate.