Apricot Nutrition Benefits and Facts

Nutritional summary

Apricots are a notable source of pectin (a soluble fibre that forms a gel during digestion), which is well-established for its ability to bind to bile acids and help lower LDL cholesterol .
The fruit contains significant levels of beta-carotene (a pigment the body converts into vitamin A) and other carotenoids like lutein and zeaxanthin, which contribute to its antioxidant profile .
Dried apricots provide a concentrated source of carbohydrates and dietary fibre, and they are frequently included in major institutional dietary patterns, such as the Mediterranean and Vegetarian styles, to support heart health .
Early research into bitter apricot kernels suggests they contain amygdalin and specific fatty acids that may influence lipid profiles, though these seeds are distinct from the sweet fruit flesh typically consumed .

Interesting fact

Despite their association with the Mediterranean, apricots were likely first domesticated in Central Asia or China over 4,000 years ago.

Standout nutrients

SUPER

SOURCE

Total Lignans

SUPER

SOURCE

beta-Carotene

ACE

SOURCE

Vitamin A

SOURCE

Molybdenum

kcal per 100g

Protein0.93g

Fat0.14g

Carbs1.02g

Fiber1.82g

Sugar7.27g

Fat breakdown

Polyunsat0.04g

Monounsat0.14g

Saturated0.01g

Seasonality

JanFebMarAprMayJunJulAugSepOctNovDec

PeakIn seasonOther months

Diet

VeganVegetarianPescatarianGluten FreeDairy FreePaleo

Sustainability

Lighter footprint

Stone fruits generally have a low carbon footprint, though water usage in arid growing regions is a factor.

Confidencemedium

Storage

Refrigerate

3–5 days

Once ripe, refrigerate loosely in a plastic bag to extend shelf life.

Freeze

6–12 months

Wash, halve, pit, and freeze on a tray before transferring to an airtight bag.

Flavour

Data & Sources

Harmonized from 5 validated sources

French Food Database

1 contributing source food

Phenol-Explorer

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

2 contributing source foods

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Apricot Kernel: Bioactivity, Characterization, Applications, and Health Attributes - PMC

[1]pmc.ncbi.nlm.nih.gov

Phytonutrients of Bitter Apricot Seeds Modulate Human Lipid Profile and LDL Subfractions in Adults with Elevated Cholesterol Levels - PMC

[2]pmc.ncbi.nlm.nih.gov

Dried fruit consumption and cardiometabolic health: a randomized crossover trial - PMC

[6]pmc.ncbi.nlm.nih.gov

Nuts and Dried Fruits: An Update of Their Beneficial Effects on Type 2 Diabetes - PMC

[7]pmc.ncbi.nlm.nih.gov

Case Report: Effects of Diet on Hypercholesterolemia - PMC

[8]pmc.ncbi.nlm.nih.gov

Amygdalin as a Promising Anticancer Agent: Molecular Mechanisms and Future Perspectives for the Development of New Nanoformulations for Its Delivery - PMC

[9]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

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