Benefits of Apricot (Khubani)

Juice Therapy

Benefits of Apricot (Khubani)

Botanical Name : Prunus armeniaca

Family Name      : Rosaceae

Sanskrit Name    : Hari

Hindi Name          : Zardalul Khubani

English Name       : Apricot

Description

Apricot tree is of moderate size, about 10m tall, with a reddish bark, leaves ovate to round- ovate or sometimes sub-cordate, 5-9 cm long; flowers pinkish white, borne singly and appearing much in advance of the foliage; fruits round, 5 cm across, pubescent when young, but nearly glabrous at maturity, with a yellowish orange, firm & sweet, mostly free from the flat, sidged stone; kernels sweat in some types & bitter in others.

Distribution

The apricot is said to be a native of China and has spread to India, Iran, Egypt & Greece. It is abundant in Himachal Pradesh, Kashmir, Kullu and Shimla hills ascending up to 3000 m.

Parts Used

Fruits.

Properties

Cooling, laxative, refrigerant.

Forms of Use

Fruit as such is eaten.

Food Value

Apricot is used as a table fruit in the regions where it is grown and otherwise also.

Apricot is a good source of sugars and vitamin A, and contains appreciable amounts of thiamine and iron. Fresh Indian apricots yield 86% of edible matter.

Ripe apricot pulp contains: total solids, 12.4-16.7; insoluble solids, 2.1-3.1; acids (as malic acid), 0.7-2.2; total sugars (as invert sugar), 3.6-8.6; glucose, 3.2-4.8; fructose, 1.4-4.2; sucrose, 1.4-5A.

Malic acid and citric acid are said to be the principal acids. Presence of tartaric acid and succinic acid is also reported. The free amino acids, identified in apricot are: asparatio, glutamic, threonine, serine, proline, alanina, glycine, valine, leucine, histidine, tyrosina, orginina etc.

Products/Preservation

A number of food products are prepared from apricot as it is a good source of calcium, phosphorus and iron. It is highly perishable and is preserved for use in a number of ways e.g. apricots are canned & dried. They are also frozen, candied or made into paste. In India, small quantities of apricot are processed in U.P. Apricot pulp is cooked-and thinly spread on cloth and then rolled and dried, and in this form is said to constitute an important food. In Himachal Pradesh, a number of products are produced from apricot like apricot jam, apricot nectar and apricot papad. In preparation of papad, the fruit is made into pulp which is then dehydrated and pressed. Apricot nectar, a popular beverage, is prepared by steaming and converting the ripe soft fruit into purce and mixing it with sugar syrup containing some citric acid. Apricot beverages have low acidity and therefore tend to be somewhat flat; they blend particularly well with more acid fruit juices, such as orange or pineapple. Apricot leather is extensively used in drinks and sauces after treatment with sulphur dioxide as preservative and mixing the same with sucrose (5%) and glucose syrup (5%). The golden coloured product is highly nutritious and has a vitamin A potency of 7000 I.U./1OOg.

Medicinal Uses

Apricot kernel oil is used for food purposes and in cosmetic and pharmaceutical preparations.

It also finds use in medicine for different ailments.

It is advised to persons suffering from fever as it has cooling effect.

It is also useful as laxative.

Its juice is very refreshing.



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