Fruits

Apricot Nutrition Facts

Apricot is a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. It provides potassium.

Calories48

Protein1 g

Carbs10.2 g

Fat0.4 g

ProteinCarbsFat

Nutrition for 100 g

Calories48 kcal

Protein1 g

Total Fat0.4 g

Carbohydrates10.2 g

Fiber1.5 g

Sodium0 mg

Total Sugars6.25 g

Source: USDA FoodData Central, record 2710815

Nutrients

Full nutrient profile

Proximates

Water87.88 g

Nitrogen0.1538 g

Protein0.96125 g

Total lipid (fat)0.405 g

Ash0.515 g

Carbohydrates

Carbohydrate, by difference10.23875 g

Fiber, total dietary1.51 g

Sugars, Total6.25 g

Sucrose2 g

Glucose2.56 g

Fructose1.69 g

Lactose0 g

Maltose0 g

Galactose0 g

Sugars, Total9.24 g

Minerals

Calcium, Ca11.59 mg

Iron, Fe0.1634 mg

Magnesium, Mg8.883 mg

Phosphorus, P22.51 mg

Potassium, K231.4 mg

Sodium, Na0 mg

Zinc, Zn0.1483 mg

Copper, Cu0.05614 mg

Manganese, Mn0.05361 mg

Selenium, Se0.1 ug

Vitamins and other components

Vitamin C, total ascorbic acid3.071 mg

Biotin0 ug

Folic acid0 ug

Vitamin A, RAE96 ug

Vitamin A, IU1926 iu

Carotene, beta1094 ug

Carotene, alpha19 ug

Cryptoxanthin, beta104 ug

Lycopene0 ug

Vitamin K (phylloquinone)3.3 ug

Vitamin E (alpha-tocopherol)0.89 mg

Lutein + zeaxanthin89 ug

Vitamin D (D2 + D3), International Units0 iu

Retinol0 ug

Thiamin0.03 mg

Riboflavin0.04 mg

Folate, total9 ug

Vitamin B-120 ug

Niacin0.6 mg

Pantothenic acid0.24 mg

Vitamin B-60.054 mg

Vitamin E, added0 mg

Vitamin B-12, added0 ug

Vitamin D (D2 + D3)0 ug

Choline, total2.8 mg

Folate, DFE9 ug

Folate, food9 ug

Lipids

PUFA 18:30 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

Fatty acids, total trans0 g

Fatty acids, total saturated0.027 g

Phytosterols18 mg

Cholesterol0 mg

SFA 16:00.024 g

SFA 18:00.003 g

MUFA 18:10.17 g

PUFA 18:20.077 g

Fatty acids, total monounsaturated0.17 g

Fatty acids, total polyunsaturated0.077 g

Amino acids

Tryptophan0.015 g

Threonine0.047 g

Methionine0.006 g

Phenylalanine0.052 g

Tyrosine0.029 g

Alanine0.068 g

Glutamic acid0.157 g

Glycine0.04 g

Proline0.101 g

Isoleucine0.041 g

Leucine0.077 g

Lysine0.097 g

Cystine0.003 g

Valine0.047 g

Arginine0.045 g

Histidine0.027 g

Aspartic acid0.314 g

Serine0.083 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Alcohol, ethyl0 g

Interesting fact

Where the Orange Comes From

Raw apricots carry about 2,554 mcg of beta-carotene per 100 g, the pigment the body converts to vitamin A at roughly 12 to 1. Heat treatment can increase how much of it is available.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Apricot

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1.1gC 9.2gF 0.3g

Put the numbers to work

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