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Serving Size 100g
% Daily Value*
Total Fat 0.39g
Saturated Fat 0.027g
Total Carbohydrate 11.1g
Dietary Fiber 2g
*Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower depending
on your calorie needs.
Vitamin A 1926IU
Retinol equivalents 96μg
Vitamin C 10mg
Vitamin D 0IU (0μg)
D2 Ergocalciferol ~IU (~μg)
D3 Cholecalciferol ~IU (~μg)
Vitamin E 0.89mg
Vitamin K 3.3μg
K1 - Dihydrophylloquinone ~μg
K2 - Menaquinone-4 ~μg
Vitamin B12 0μg
Pantothenic acid 0.24mg
Vitamin B6 0.054mg
Folic Acid 0μg
Food Folate 9μg
Dietary Folate Equivalents 9μg
Omega 3 to Omega 6 Ratio
Omega 6 to Omega 3 Ratio
Total Omega 3s
18D3CN3 Alpha Linolenic(ALA)
18D4 Stearidonic (SDA)
Total Omega 6s
18D2CLA Conjugated Linoleic(CLA)
18D3CN6 Gamma-linolenic (GLA)
20D3N6 Di-homo-gamma-linolenic (DGLA)
20D4N6 Arachidonic (AA)
22D4 Adrenic (AA)
Essential Amino Acids
Percent of Daily CalorieTarget (2000 calories)
Percent Water Composition
Protein to Carb Ratio (g/g)
How to choose Apricots: Apricots are ripe when they are soft, so purchase hard ones if you want to keep them a while before eating. If the apricots are already ripe then try avoid ones with discolorations, though it is not essential as the apricot will still taste good.
Climate and origin: Apricots are thought to come from China or Siberia and possibly Japan. Apricot trees need cold winters to rest and hot summers to ripen.
Taste: Apricots are not particularly high in sugars and are not particular sweet unless you get them dried. They have a fragrant taste and a mushy texture.
Miscellaneous information: Apricots were greatly loved by the ancient Romans, but they never succeeded in wide spread cultivation until much later in history.
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