Apricots Print

Home of apricots is northeastern Armenia. Even today in Central Asia, Daghestan, Armenia Northeast wild apricot is found. In the Himalayas it grows even at 4000 meters altitude. As a cultural species it has been grown in Armenia for more than 3,000 years, from there it spread through Persia, Armenia, Asia Minor, only in I c.AC it reached Europe, but for a long time was grown only in monasteries and princely gardens. Only in the X century apricot spread from the Apennine peninsula in Germany and France, and later in America, Africa and Australia. The Greeks called it the Armenian apple, hence the scientific name of apricot.
In Bulgaria apricot orchards appeared after the Liberation. The most popular varieties are Silistra (for canned fruit) Kishinev early, Hungarian, Roxanne and others.
Sometimes the name "zarzala" is used which comes from the Persian "alyu-zard", meaning yellow plum. However Zarzalas are smaller and slightly sour compared to cultivated apricots. The common name for apricot in Bulgaria "kaisiya" is taken from the Turkish language.
Composition of apricots
Apricots are an excellent source of vitamin A, vitamin C, fiber, potassium, tryptophan and potassium. They contain notable amounts of vitamins of the B group, E and PP. They are rich in carbohydrates, the majority of which are easily absorbed substances and pectic sugars - fructose, glucose and maltose. Apricots are a good source of fiber, which helps to improve digestion.
An apricot contains 16.8 calories, 0.49 g protein, 1 milligram cholesterol.
Endless list of ingredients and benefits of apricots may be extended further, and is not surprising that dried apricots were first on the list of supplies for astronauts at NASA.