Fruits
Nutrition Facts Apricot
Apricot is a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. It provides potassium. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.
Calories48
Protein1g
Carbs10.2g
Fat0.4g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 48 kcal |
|---|---|
| Protein | 0.96 g |
| Total Fat | 0.41 g |
| Carbohydrates | 10.24 g |
| Fiber | 1.51 g |
| Total Sugars | 6.25 g |
| Sodium | 0 mg |
Nutrients
Full nutrient profile
Proximates
Water
87.88 g
Energy (Atwater General Factors)
48.45 kcal
Energy (Atwater Specific Factors)
43.48 kcal
Nitrogen
0.15 g
Protein
0.96 g
Total lipid (fat)
0.41 g
Ash
0.52 g
Energy
48 kcal
Energy
201 kj
Carbohydrates
Carbohydrate, by difference
10.24 g
Fiber, total dietary
1.51 g
Sugars, Total
6.25 g
Sucrose
2 g
Glucose
2.56 g
Fructose
1.69 g
Lactose
0 g
Maltose
0 g
Galactose
0 g
Sugars, Total
9.24 g
Lipids
PUFA 18:3
0 g
PUFA 20:4
0 g
PUFA 18:4
0 g
MUFA 20:1
0 g
MUFA 22:1
0 g
SFA 4:0
0 g
SFA 6:0
0 g
SFA 10:0
0 g
SFA 8:0
0 g
SFA 12:0
0 g
SFA 14:0
0 g
PUFA 22:6 n-3 (DHA)
0 g
MUFA 16:1
0 g
PUFA 20:5 n-3 (EPA)
0 g
PUFA 22:5 n-3 (DPA)
0 g
Fatty acids, total trans
0 g
Fatty acids, total saturated
0.03 g
Phytosterols
18 mg
Cholesterol
0 mg
SFA 16:0
0.02 g
SFA 18:0
0.003 g
MUFA 18:1
0.17 g
PUFA 18:2
0.08 g
Fatty acids, total monounsaturated
0.17 g
Fatty acids, total polyunsaturated
0.08 g
Amino acids
Tryptophan
0.02 g
Threonine
0.05 g
Methionine
0.006 g
Phenylalanine
0.05 g
Tyrosine
0.03 g
Alanine
0.07 g
Glutamic acid
0.16 g
Glycine
0.04 g
Proline
0.1 g
Isoleucine
0.04 g
Leucine
0.08 g
Lysine
0.1 g
Cystine
0.003 g
Valine
0.05 g
Arginine
0.05 g
Histidine
0.03 g
Aspartic acid
0.31 g
Serine
0.08 g
Minerals
Calcium, Ca
11.59 mg
Iron, Fe
0.16 mg
Magnesium, Mg
8.88 mg
Phosphorus, P
22.51 mg
Potassium, K
231.4 mg
Sodium, Na
0 mg
Zinc, Zn
0.15 mg
Copper, Cu
0.06 mg
Manganese, Mn
0.05 mg
Selenium, Se
0.1 ug
Vitamins and other components
Vitamin C, total ascorbic acid
3.07 mg
Biotin
0 ug
Folic acid
0 ug
Vitamin A, RAE
96 ug
Vitamin A, IU
1926 iu
Carotene, beta
1094 ug
Carotene, alpha
19 ug
Cryptoxanthin, beta
104 ug
Lycopene
0 ug
Vitamin K (phylloquinone)
3.3 ug
Vitamin E (alpha-tocopherol)
0.89 mg
Lutein + zeaxanthin
89 ug
Vitamin D (D2 + D3), International Units
0 iu
Retinol
0 ug
Thiamin
0.03 mg
Riboflavin
0.04 mg
Folate, total
9 ug
Vitamin B-12
0 ug
Niacin
0.6 mg
Pantothenic acid
0.24 mg
Vitamin B-6
0.05 mg
Vitamin E, added
0 mg
Vitamin B-12, added
0 ug
Vitamin D (D2 + D3)
0 ug
Choline, total
2.8 mg
Folate, DFE
9 ug
Folate, food
9 ug
Other nutrients
Caffeine
0 mg
Theobromine
0 mg
Alcohol, ethyl
0 g
Interesting fact
Washing reduces surface contamination but does not sterilize produce
Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.
Related foods
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Recipes with this food
Use apricot in simple recipes
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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.