Apricot
The exact origin of the apricot is unknown because of its wide cultivation that dates back to prehistoric periods. Archaeologists suggest that it may be native to northern and western China, Central Asia, Japan and Korea (2),(11). Their first cultivation in China dates back to 3000 BC (4). It is often thought to be a native fruit of Armenia because was cultivated there as well for many centuries. It was introduced to Greece by Alexander the Great and Lucullus, a Roman General, who exported their trees from Armenia to Europe around 100 BC. The widespread cultivation of the fruit during this time led to the confusion over their exact origin. Persians also cultivated them for many years, with the dried fruit being an especially important commodity for the Persian economy. Today they are most often consumed in a dried, preserved form. Since the growing season is very short, the fresh fruit are usually not readily available in supermarkets. In 2005, Turkey was the leading producer followed by Iran, Italy, Pakistan, France, Algeria, Spain, Japan, Morocco, and Syria (3),(9). Nowadays, they have become increasingly popular in Iran and Egypt. The season for ripe fruit in Egypt is very short so Egyptians usually dry them and store them or sweeten them with sugar and use them to make drinks. The production of the fruit in the United States is somewhat low and is cultivated from seeds that were brought into the United States by Spanish travelers. Their main production in the United States takes place in California, Washington, and Utah (1). Vitamins, Minerals and Phytochemical Components They contain vitamins A, alpha carotene, beta carotene, beta cryptoxanthin, lutein, zeaxanthin, vitamins C, E, K, B6, B12, niacin, thiamin, ribloflavin, folate, and pantothenic acid. They also contain minerals such as iron, calcium, magnesium, potassium, sodium, phosphorus, zinc, manganese, copper, and selenium as well as dietary fiber. Medicinal Uses Based on Scientific Studies Coming Soon
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