FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
APRICOTS
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
in old English works we find this word written Apricock or Abricock, which, according
to the name in some of the continental languages, appears to be nearer the
correct way of spelling than our modern word. The fruit is said to have
been introduced into Britain from France in the reign of Henry VIII.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Fruit of Prunus armeniaca Analysis per 100 g (without stones): 87g water, 7 g sugar, 2 g dietary fiber, 1000-2500ug carotene, 7 mg vitamin C, 30 kcal (0.1MJ). Dried apricots, per 100g: 15 g water, 43g sugar, 24g dietary fiber, 4 mg iron, 3000-4000ug carotene, trace of vitamin C.
