Food
15 Benefits of eating quail eggs and side effects
Food
4 Benefits of couscous and side effects
Table of Contents
- Health benefits of couscous
- What is couscous?
- Is couscous healthy?
- What is couscous not for?
- What are the potential downsides couscous?
- What is the true nutrition of couscous?
- Where can you get couscous?
- How is couscous used or made?
- The more we learn about the inflammatory properties of conventional grains, the more people are looking for healthier alternatives.Is couscous one of those alternatives, and what is couscous? – pay attention to the following text and find out about all the potential benefits of couscous that you probably did not know until today.
Many people confuse couscous with quinoa, as they are somewhat similar visually. However, while quinoa is an ancient gluten-free grain, couscous contains gluten and is generally not sold in whole grain form.
While whole-grain couscous can be a good item to add to your pantry occasionally, it is not something you use regularly, like amaranth or quinoa. So what exactly is couscous, what is couscous for, and should you use it?
Let’s see what couscous is, how it might be beneficial to your health (or not), and potential alternatives.
Health benefits of couscous
1.- Associated with a reduced risk of chronic disease
Over the years, whole grains have been studied for their association with lower levels of chronic disease.
Many large observational studies have found that a diet that includes whole grains is correlated with a lower risk of heart disease, type 2 diabetes, and certain cancers.
Couscous contains remarkable amounts of several important nutrients, such as niacin, thiamine, and folate, all of which are necessary for a balanced, nutrient-dense diet.
A grain-free diet is not necessary for most people, even if you only stick to gluten-free grains.
Unless you find better rates for your body without grains, eating whole wheat grains like couscous can help protect your body against some chronic diseases.
2.- Contains antioxidants
One of the reasons whole grains can protect against disease is because they contain antioxidants.
Many people don’t think of whole foods as high antioxidant foods, but whole grains, including whole durum wheat (from which couscous is derived), have comparable amounts of antioxidants to most fruits and vegetables.
The phytochemicals and antioxidants in whole grains are considered unique by some researchers and may include beneficial nutrients such as lutein, zeaxanthin, and β-cryptoxanthin.
It is important to note that these antioxidants are found almost entirely in the germ and bran, which means that conventional endosperm couscous is unlikely to contain any of these antioxidants and their related benefits.
Specifically, a serving of whole-grain couscous contains 62 percent of your daily requirement for selenium, a vital antioxidant mineral with many benefits.
Selenium has been a research topic related to positive antiviral effects, male and female fertility, and decreased risk of cancer, autoimmune diseases, and thyroid disease.
In general, antioxidants help reduce oxidative stress associated with high levels of chronic inflammation and risk of disease.
3.- Benefits of couscous for digestion
Because of their fiber content, whole grains like couscous appear to support gastrointestinal health; the fiber in whole grains works as a prebiotic, aids in digestion and overall gut health.
Prebiotic fibers are also associated with increased immunity since 80 percent of your immune system lives in your gut.
4.- Benefits of couscous for weight loss
The impact of couscous benefits for digestion and other whole grains is also associated with lower body weight.
While dietary options for weight loss vary widely between people, people who are not gluten-sensitive may find that whole-grain couscous supports a weight loss lifestyle when consumed in moderation.
What is couscous?
Most consider couscous a grain, but that’s not exactly accurate. Technically, “couscous is a paste made of semolina flour mixed with water”; Semolina flour is extremely high in gluten and a common flour used in pasta, as it creates firm noodles and is not as sticky as many other flours.
Durum wheat is the natural species of wheat from which semolina flour is created before it is made into couscous.
The second most widely cultivated wheat species after common wheat, durum wheat, is often referred to as “pasta wheat” or “macaroni wheat.”
Interestingly, durum wheat is quite rich in protein. It also contains about 3 percent more extractable (“wet”) gluten than common wheat, which is used to make most bread products.
Now that the intensive couscous manufacturing process has been mechanized, it is not difficult to create and wholesale couscous. It is usually used as an ingredient in salads, stews, or other dishes where you can use wild rice or orzo.
Is couscous healthy?
Now that we have answered the question, “What is couscous?”, It is important to understand whether it is healthy or life-giving food.
Couscous is not a well-researched food in terms of health benefits, but there may be some general benefits to using whole grains in certain people’s diets.
For this list of couscous benefits, I am referring to whole grain couscous only, such as removing the endosperm from the germ and grain bran strips of most of the health benefits they may otherwise contain.
When you weigh the benefits versus the potential downsides of couscous, you’ll see that I don’t think this grain is dangerous and doesn’t necessarily cause you harm.
I just don’t think the potential benefits outweigh the drawbacks. Why worry about eating this food when there are better alternatives than the benefits of couscous?
What is couscous not for?
I don’t eat many gluten-containing foods because the genetically modified gluten available in most grain products is inflammatory and, frankly, unnecessary.
An exception for many is the sprouting of USDA-certified organic whole grains like Ezekiel bread, which is only available in the US.
But what is couscous in this context, sprouted and USDA certified organic or packed with artificial ingredients and GMOs?
Genetically modified wheat products are not produced commercially worldwide, although hybridization does have to be considered (which I’ll discuss in a moment).
Unfortunately, couscous is not available in sprout form at the time of writing. However, it is possible to find USDA-certified organic couscous.
What are the potential downsides couscous?
Although the benefits of couscous are quite striking, as you will see, there are certain negative things that we must bear in mind when consuming it, such as:
-Made from hybridized wheat
While durum wheat is not technically genetically modified in the same way as most corn, it is created through a natural hybridization process.
Making hybridized wheat is a process by which scientists (or nature) combine genes from various species to create a new species,
Although the hybridization that occurs in durum wheat occurs in nature, research is currently underway to discover ways to genetically modify this hybrid species to facilitate commercial production.
On the other hand, some agricultural experts and scientists claim that neither genetically modified foods nor hybridized foods are dangerous to health in any way and are created in an attempt to simplify and improve production processes.
Ultimately, you will have to decide what is right for you and your family. I prefer to stay away from as much hybrid food as possible when I can and eat what grows naturally, without as much human intervention as to manipulate it.
-It contains gluten
While the topic of couscous’s true benefits and a gluten-free lifestyle is a hot button right now, it’s important to note that couscous contains gluten.
More and more scientists are realizing that those with gluten sensitivity or celiac disease will benefit greatly from eliminating gluten from their diets.
People on a celiac disease diet should never consume couscous in any form.
Some people report that whole grains processed other than Western commercialized agriculture are easier on their digestive systems and do not cause the same problems as conventional wheat products.
However, this type of personal experiment should only be done under the supervision of your healthcare provider.
Modern gluten is connected to inflammation, which is at the root of most diseases; Results from animal studies suggest that removing gluten can help with weight loss and reduce inflammation, in humans, gluten-free diets for healthy people can lead to improved gut bacteria (diversity in the microbiome ), decreased inflammation and better immune response.
-High on the glycemic index
Even for a grain that contains gluten, couscous has a high glycemic index. While it is true that a diet containing whole grains is believed to protect against disease, it is also true that, according to the large-scale Nurses’ Health Study, women who eat higher glycemic load diets are more likely to develop type 2 diabetes or heart disease than those who eat low-glycemic diets.
Namely, the highest glycemic load in the first group of the study was specifically associated with refined carbohydrates (such as conventional couscous).
Foods with a glycemic index (GI) of 50-70 are considered in the “medium” range, while foods below 50 on the GI are “low.” Anything over 70 is considered “high”.
Couscous ranks 65 on the glycemic index per 150 grams. For reference, in this number of grams, whole wheat grains have a range of 45, brown rice at 50, and quinoa clocks at 53.
The benefits of eating more foods low on the glycemic index include not only a reduction in the risk of heart disease, insulin resistance, and type 2 diabetes but also a higher blood sugar level, a reduced appetite, and levels of stabilized energy.
What is the true nutrition of couscous?
There are a decent amount of nutrients found in a serving of couscous. What is couscous nutrition in general?
It is somewhat similar to the profile of brown rice and quinoa, although quinoa earns the “superfood badge” from me with the number of vitamins and minerals per serving it contains.
A cup of cooked couscous (about 157 grams) contains approximately:
• 176 calories
• 36.5 grams of carbohydrates
• 5.9 grams of protein
• 0.3 grams of fat
• 2.2 grams of fiber
• 43.2 micrograms selenium (62 percent DV)
• 1.5 milligrams niacin/vitamin B3 (8 percent DV)
• 0.1-milligram thiamine/vitamin B1 (7 percent DV)
• 0.1-milligram manganese (7 percent DV)
• 23.5 micrograms folic acid (6 percent DV)
• 0.6-milligram pantothenic acid/vitamin B5 (6 percent DV)
• 0.1-milligram vitamin B6 (4 percent DV)
• 0.6-milligram iron (3 percent DV)
• 12.6 milligrams magnesium (3 percent DV)
• 34.5 milligrams phosphorus (3 percent DV)
• 0.4 milligrams zinc (3 percent DV)
• 0.1-milligram copper (3 percent DV)
• 34.5 milligrams phosphorus (3 percent DV)
Where can you get couscous?
If you’re interested in trying it, you can find couscous in most grocery stores in the US It’s commonly found in the pasta, rice, or “international foods” section. Unlike many food ingredients from the Middle East, it is so popular that it is easy to find.
Some varieties of couscous include pre-seasoned grains, so keep that in mind depending on the couscous recipe you are looking for at any given time.
Many experts recommend starting with unflavored couscous to give yourself a real chance to learn the flavor profile and what you do and don’t want to do with it.
There are also several types of couscous that you can find, depending on the complex variety that your local store stocks.
Larger couscous can be labeled “pearl” or “Israeli” couscous, and these take longer to cook; the smaller varieties of couscous are more than you can expect if you bought in the Maghreb, where it originates; These can be labeled “Libyan” or “Lebanese.”
If you are incredibly adventurous and find yourself in the Middle East, you can even get your hands on traditionally handmade couscous.
It’s a complicated skill to master and quite a laborious process, so you’ll only find commercially produced varieties in most places in the US.
How is couscous used or made?
Most people are not interested in taking the time to create handmade couscous, however, it is a fascinating and complex process.
First, the durum wheat is put to a millstone and the ground; the endosperm is resistant to grinding, and that is what will remain: this end product is known as semolina flour.
After this step, water is sprinkled over the semolina, which is then hand-rolled into small granules as they are sprinkled with dry flour to achieve separation; after several days (yes, you read that correctly), the separated granules are quenched in the sunlight to dry and can be used over months; Roll, rinse, repeat.
• In western life, to get to this step, stop by a grocery store and buy a bag of couscous.
• Couscous is quite easy to use in recipes. You can boil it, but most sources recommend simply pouring boiling water over it to re-fluff the pasta granules.
Otherwise, it may end up mushy; Another alternative may be a specialized couscous pot, but these pots are often expensive and are not necessary for cooking couscous recipes.
As for flavor, couscous tends to take on the flavor of whatever you cook it, and that is why many people choose to cook it in some type of broth such as bone broth.
It has a taste similar to semolina pasta since they are made from the same base; Larger pellet couscous tends to taste more “nutty” than the smaller, authentic types.
When making couscous recipes, use caution – it’s ready quickly unless you choose to steam it (considered a more ‘traditional’ method), which takes about 90 minutes, you will find that either boiling or running boiling water over it will get you a final product in just a few minutes. From there, it is quite difficult to spoil it: best of all, the benefits of couscous adapt to any dish.
Food
5 Benefits of Pak choi or bok choy and side effects
Table of Contents
- Nutrition facts of pak choi
- Health benefits of pak choi
- Side effects of pak choi
- How to integrate it into the daily diet
- Pak choi, bok choy, Chinese cabbage, or bokor. These are some of the names under which a plant of the cabbage family hides. Do you know her?The pak choi is one of the oldest vegetables in Chinese cuisines. And today it is expanding all over the world to enjoy its flavor and all its properties.
- However, it is still unknown to many consumers. So if you want to know what it is, how to prepare it and how its consumption can benefit you, we encourage you to continue reading the article.A green leafy plant of the cabbage family
Chinese cabbage ( Brassica rapa chinensis ) is a plant belonging to the cruciferous group. It is grown in China, Korea, and other Asian countries.
But with its gastronomic expansion, in recent years its production has spread to Europe and America.
Although it shares a family with cabbage, broccoli, or turnip, it looks more like chard. Unlike the rest of Chinese cabbages, it has smooth, open leaves and intense green color.
In the kitchen, it stands out for its smooth and pleasant flavor. They can be tasted both raw and cooked. It pairs well with multiple ingredients and dressings.
You can enjoy them in a wide variety of dishes, such as woks, soups, or stir-fries, both oriental and more western-inspired. A perfect way to introduce a greater variety of vegetables into your diet.
Nutrition facts of pak choi
Both cruciferous and leafy greens are very nutritious foods, like bok choy.
Although they have a large proportion of water and are light, they are loaded with a large number of vitamins and minerals.
These are the macronutrients present in 100 grams of raw fresh product:
Energy: 13 kilocalories.
Water: 95.3 grams.
Carbohydrates: 2.18 grams.
Proteins: 1.5 grams.
Lipids: 0.2 grams.
Fiber: 1 gram.
Besides, they provide good amounts of calcium, magnesium, manganese, iron, and potassium.
As for vitamins, the presence of vitamin C, K, A, and folates stands out.
This oriental vegetable is already available in various markets in Europe and America.
Health benefits of pak choi
Adding Chinese cabbage to your daily diet is a good idea.
Thanks to the vitamins, fiber, and other nutrients it contains, it is also a good bet to take care of health.
1. For cardiovascular health
The prevention of diseases of the cardiovascular system is one of the main benefits derived from the regular consumption of vegetables and fruits.
The dietary guidelines point out the importance of an abundant intake of these products.
As noted in the 2013 Australian Guidelines, this reduces the risk of coronary heart disease and stroke.
2. Antioxidant
In Chinese cabbage, there are numerous antioxidant components, among which vitamin C stands out.
These molecules can protect the body against the action of free radicals.
In recent years, numerous studies indicate that its lack of control can lead to a situation of oxidative stress.
And this has been related to the appearance of some chronic diseases and premature aging.
3. Benefits of Pak choi for inflammation
Inflammation is a normal response of the immune system to damage in the body.
However, its certification can lead to the appearance of a wide range of diseases, such as Alzheimer’s, atherosclerosis, and arthritis, among others.
The main way to slow down this process is through the use of medications.
But there are also some phytochemicals present in plants and foods with this capacity, among which the phenolic compounds, abundant in crucifers, stand out.
4. Benefits of Pak choi for cancer
The relationship between diet and this disease has aroused the interest of scientists.
In the last decades, the results have led to the conclusion that the consumption of phytochemicals can reduce the incidence of cancer.
Specifically, broccoli and other crucifers have been associated with a lower incidence of lung, breast, prostate, and colon cancer.
The protective effects are due to glucosinolates, which are also present in pak choi.
5. Benefits of Pak choi for bone
Some minerals found in Chinese cabbage are necessary for proper bone growth. These are calcium, magnesium, and phosphorus.
Side effects of pak choi
The intake of bok choy is safe and suitable for all people in all circumstances. But although it has health benefits, a high intake can cause unwanted effects.
In its raw form, it is not recommended for people with thyroid problems. In pak choi and other cruciferous vegetables, you are present an enzyme called myrosinase. This has the function of degrading glucosinolates.
Once in the body, glucosinolates produce other molecules that can make it difficult to absorb important nutrients, such as iodine.
And this has a fundamental role in normal thyroid function. The negative effects have occurred on a few occasions and always after a very high intake for a prolonged period.
In addition, due to the presence of vitamin K, it is not advisable to abuse them when taking anticoagulant medications.
The best recommendation is to always consult your doctor to resolve any doubts in this regard.
How to integrate it into the daily diet
When faced with a new product, there are always some doubts about how it is better to cook it and what dishes can be prepared with it.
But do not worry, since preparing recipes with bok choy does not have any difficulty.
Before starting, all the leaves and stalks must be thoroughly washed.
Both parts are edible, although it is in the leaves where much of its nutrients are concentrated.
The thicker end stem is a bit tough and can be discarded.
In traditional Chinese cuisine, the most common recipes are soups, woks, and steamed dishes.
They are often accompanied by soy sauce, tofu, sesame seeds, and other seasonings and spices.
But to introduce it into the usual diet there are endless possibilities: vegetable creams, stir-fries, salads, vegetable stews, or omelets. In addition, boiled or steamed are an ideal accompaniment to meat, fish, or tofu.
If you lack inspiration or ideas for serving it, the easiest thing to start is to substitute it for chard or spinach.
However, it is interesting to know that to get the most out of its flavor and texture, it is best to cook it for short periods.
The wok allows you to combine vegetables simply.
Diversify your vegetable consumption with pak choi
Like bimi or kale cabbage, pak choi is another Asian food that has become common in the kitchens of many countries.
Its presence in the diet is not a fad, since it is a very nutritious product.
However, sometimes it is better to be careful with your intake. For this reason, the best recommendation is to have a varied diet that provides a large number of different foods and nutrients.
In addition, bok choy can be offered multiple times and is suitable for everyone.
It is even valid in the case of following diets low in FODMAPs and reduced in carbohydrates.
Food
5 Benefits of apricot and side effects
Table of Contents
- Health benefits of apricot
- How to eat apricot
- Apricot Recipes and Uses
- Apricot history
- Side effects of apricot
- Final thoughts
- Known for its tangy taste and distinctive apricot color, this nutritious fruit is good for much more than just making jams or baked goods.
With an extensive nutritional profile and a long list of benefits, the apricot is equally rich in both flavor and health benefits, as are apricot seeds.
- The apricot is a type of edible fruit that comes from the apricot tree.
It is a member of the genus Prunus, or stone fruit, which also includes plums, cherries, peaches, nectarines, and almonds.
Apricots are believed to be native to Armenia, China, or Japan, and are now widely grown throughout the world.
Apricots are considered nutrient-dense food and are low in calories but high in fiber, vitamin A, and vitamin C.
They have also been credited with a wide range of health benefits, from reducing inflammation to treating the eye dry and more.
Plus, they’re super versatile and can be eaten raw or used for baking and cooking, making them a great way to give your diet a healthy update.
Health benefits of apricot
1.- Benefits of apricot for liver
• Besides being the largest internal organ in the human body, the liver is also one of the most important.
• It has a long list of functions, from making proteins that help the blood clot to break down fats for energy.
• Some research suggests that apricot fruit benefits your liver health and may even protect you against liver disease.
• In an animal study published in the British Journal of Nutrition, apricot was able to protect against liver damage, as well as fatty liver, a condition characterized by the accumulation of fat in the liver.
• Another animal study in Turkey found that supplementing rats that had part of their liver removed with organic sun-dried apricot helped promote liver regeneration.
• Eating an anti-inflammatory diet, reducing stress levels, and getting more physical activity can also help boost liver function.
2.- High content of antioxidants
• Besides supplying a wide range of important micronutrients, apricots are also loaded with antioxidants.
• Antioxidants are compounds that protect against free radicals and prevent damage to cells.
• They can also reduce the risk of certain chronic conditions like heart disease and cancer.
• Apricots are loaded with carotenoids, a type of pigment with antioxidant properties.
• According to a study published in the Journal of Agricultural and Food Chemistry, apricots are especially high in carotenoids like beta-carotene, beta-cryptoxanthin, and gamma-carotene.
• In addition to apricots, other fruits, and vegetables, as well as herbs and spices such as turmeric and coriander, they are also antioxidant-rich foods that you can easily incorporate into your diet.
3.- Benefits of apricot for inflammation
• Inflammation is not necessarily a bad thing. It is a perfectly normal response triggered by the immune system to keep foreign invaders out and protect the body from injury.
• On the other hand, chronic inflammation can wreak havoc on your body and contribute to diseases like heart disease, diabetes, and rheumatoid arthritis.
• Some studies have found that apricots may possess powerful anti-inflammatory properties to help protect against disease.
• Apricot seeds, in particular, are believed to be effective in relieving inflammation.
• In an animal study, giving rats apricot oil extract helped protect against ulcerative colitis, a type of inflammatory bowel disease.
4.- Supports intestinal regularity
• Apricots are loaded with fiber, providing about 3.1 grams – or up to 12 percent of your daily needs – in just one cup.
• Fiber moves through the body undigested, helping to add bulk to the stool and prevent constipation.
• A composite analysis of five studies showed that increasing fiber intake helped increase the frequency of bowel movements in patients with constipation.
• Sweet apricot seeds, commonly sold as snacks, can supply even more fiber.
• A 1/4 cup serving contains an estimated five grams of fiber, meeting up to 20 percent of your daily fiber needs.
• Besides apricots, other high-fiber foods that can help relieve constipation include fruits, vegetables, legumes, nuts, and seeds.
5.- Benefits of apricot for eyes
• Apricots are an excellent source of vitamin A. Just one cup of raw apricots can eliminate 60 percent of the vitamin A you need throughout the day, while a cup of dried apricots can almost meet your daily vitamin A needs by themselves.
• Vitamin A plays a central role when it comes to eye health. Vitamin A deficiency can lead to symptoms such as night blindness, dry eyes, and vision loss.
• Besides being rich in vitamin A to boost vision, apricots can benefit eye health in other ways.
A 2016 animal study, for example, showed that topical application of apricot kernel extract helped reduce dry eye by promoting tear fluid production in mice.
Nutrition facts of apricot
Raw apricots are low in calories but high in fiber, vitamin A, vitamin C, and potassium, as well as several other important micronutrients.
They also contain a good amount of carbohydrates, and most of the calories in apricot come from carbohydrates rather than fat or protein.
One cup of raw apricot halves contains approximately:
• 4 calories
• 4 grams of carbohydrates
• 2.2 grams of protein
• 6 grams of fat
• 1 grams of fiber
• 2,985 international units of vitamin A (60 percent DV)
• 5 milligrams of vitamin C (26 percent DV)
• 401 milligrams potassium (11 percent DV)
• 4 milligrams vitamin E (7 percent DV)
• 1 micrograms of vitamin K (6 percent DV)
• 1-milligram copper (6 percent DV)
• 1-milligram manganese (6 percent DV)
• 9 milligrams niacin (5 percent DV)
In addition to the nutrients mentioned above, apricot also contains riboflavin, vitamin B6, pantothenic acid, magnesium, and phosphorus.
The nutritional profile of dried apricots varies somewhat.
Dried apricots contain more than four times more calories and carbohydrates, but they also provide a more concentrated amount of fiber, vitamin A, potassium, vitamin E, and other micronutrients.
A cup of dried apricot fruit contains approximately:
• 313 calories
• 4 grams of carbohydrates
• 4.4 grams of protein
• 7 grams of fat
• 5 grams of fiber
• 4,686 international units of vitamin A (94 percent DV)
• 1,511 grams potassium (43 percent DV)
• 6 milligrams of vitamin E (28 percent DV)
• 4 milligrams copper (22 percent DV)
• 5 milligrams iron (19 percent DV)
• 4 milligrams niacin (17 percent DV)
• 3 milligrams manganese (15 percent DV)
• 6 milligrams magnesium (10 percent DV)
• 2 milligrams vitamin B6 (9 percent DV)
• 3 milligrams phosphorus (9 percent DV)
Also, dried apricots contain some pantothenic acid, calcium, selenium, vitamin K, and riboflavin.
Apricot vs. Peach
It is easy to confuse apricots and peaches. Not only do they belong to the same family of fruits, but they share quite a few similarities in both their appearance and the nutrients they provide.
Apricots are smaller than peaches and have fluffy yellowish and orange flesh.
Peaches, on the other hand, are slightly larger, can range in color from white to bright yellow or red, and like apricots are covered in fine hairs.
Apricots tend to taste a bit more tart which is a great addition to baked goods and desserts.
From a nutritional point of view, the two fruits are very similar, with some minor differences.
Gram for gram, apricots are slightly higher in calories, protein, carbohydrates, and fiber.
Apricots also contain more vitamin A and vitamin C, although both contain comparable amounts of other micronutrients, such as vitamin E and vitamin K.
That said, both are packed with vitamins, minerals, and antioxidants, and including a few servings of each can be a healthy and nutritious way to give your diet a boost.
How to eat apricot
Apricots are easy to enjoy and full of flavor. If it’s eaten raw, just wash it off and feel free to eat all the fruit, the skin, and everything.
You can use a spoon to help gently scoop out the large pit, or apricot kernels, that are in the middle of the fruit.
For a simple and healthy treat, try adding an apricot to a bowl of Greek yogurt or even use it to complete your next bowl of cold oatmeal or cereal.
Alternatively, try using fresh or dried apricots in your cooking and baking recipes to increase both the flavor and nutritional profile of your dishes.
Apricot Recipes and Uses
If you’re feeling a bit creative, there are many ways to enjoy apricots other than chewing on the whole fruit.
Some of the most common ways to use apricots include making apricot baked goods and candies, as well as salads, sauces, and even meat dishes.
Also, instead of going for store-bought dried apricots, you can even try drying them at home.
Just use a dehydrator or pop them in the oven, bake on the lowest setting for 10-12 hours, and enjoy.
From sweets that use dried apricot to main dishes that use it to add a touch of sweetness, the possibilities are endless. Here are some ideas for fresh and dried apricots recipes:
• Easy Apricot Chicken
• Low sugar apricot jam
• Chicken Salad with Basil and Apricot
• No-Bake Apricot, Almond & Coconut Energy Bars
• Apricot Almond Butter Oatmeal Overnight
Apricot history
The apricot history remains controversial. Due to its scientific name, Prunus armeniaca – or Armenian plum – as well as its long history of cultivation in Armenia, many people believe that it originated there.
Others argue that it was first found in China or India thousands of years ago.
Regardless of their true origins, apricots have been a staple food in many cultures around the world for centuries.
The Egyptians, for example, commonly used apricots to make a traditional juice, while English settlers used apricot oil in the 17th century to reduce inflammation and treat tumors.
Today, most of the commercial apricot production in the United States takes place on the West Coast.
Almost all of the apricots come from California and a smaller amount comes from Washington and Utah. Globally, Uzbekistan produces the most apricots, followed by Turkey, Iran, and Italy.
Side effects of apricot
• Although apricot seeds are often enjoyed as a sweet snack, bitter apricot seeds can contain a large amount of amygdalin, a compound that can raise cyanide levels when consumed in excess.
If you eat apricot seeds, be sure to go for the sweet variety to avoid potential toxicity.
• Additionally, while dried apricots are high in beneficial nutrients, they are also high in carbohydrates and calories, which can lead to weight gain and increased blood sugar.
Keep your consumption in moderation and look for fresh apricots whenever possible to avoid overdoing it.
• Some people may also experience food allergy symptoms after eating apricots.
If you suspect that you may have an allergy to apricots or have any adverse side effects after eating them, discontinue use and talk to your doctor.
Final thoughts
• Apricots are stone fruit and are closely related to plums, cherries, peaches, nectarines, and almonds.
• Raw apricots are low in calories but high in fiber, vitamin A, and vitamin C.
Dried apricot nutrition, on the other hand, contains a higher concentration of calories, carbohydrates, fiber, and micronutrients.
• Apricot is also loaded with antioxidants and has been shown to reduce inflammation, support regularity, protect the liver, and promote eye health.
• Due to their tangy taste, apricots are incredibly versatile. They are a suitable complement to both sweet and savory dishes and can be used in bakery products, main dishes, jams, and sauces.
• Enjoy the apricot in combination with a healthy and balanced diet to take full advantage of the multitude of health benefits it can bring.
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