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Nutrition - Facts for Apricots, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Apricots, raw.
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Apricots, raw

Calories 48 Calories from Fat 3
(7%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 1mg 0.00%
Potassium 259mg 0.26%
Total Carbohydrate 11g 11%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.07 g
Alcohol, ethyl 0.00 g
Apigenin 0.00 mg
Arginine 0.04 g
Ash 0.75 g
Aspartic acid 0.31 g
Caffeine 0.00 mg
Calcium, Ca 13.00 mg
Carbohydrate, by difference 11.12 g
Carotene, alpha 19.00 mcg
Carotene, beta 1094.00 mcg
Catechin(+)- 4.95 mg
Cholesterol 0.00 mg
Choline, total 2.80 mg
Copper, Cu 0.08 mg
Cryptoxanthin, beta 104.00 mcg
Cystine 0.00 g
Energy 48.00 kcal
Energy 201.00 kJ
Epicatechin 3-gallate(-)- 0.00 mg
Epicatechin(-)- 6.06 mg
Epigallocatechin 3-gallate(-)- 0.00 mg
Epigallocatechin(-)- 0.00 mg
Fatty acids, total monounsaturated 0.17 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.03 g
Fiber, total dietary 2.00 g
Folate, DFE 9.00 mcg_DFE
Folate, food 9.00 mcg
Folate, total 9.00 mcg
Folic acid 0.00 mcg
Fructose 0.94 g
Galactose 0.00 g
Gallocatechin(+)- 0.00 mg
Glucose (dextrose) 2.37 g
Glutamic acid 0.16 g
Glycine 0.04 g
Histidine 0.03 g
Iron, Fe 0.39 mg
Isoleucine 0.04 g
Kaempferol 0.00 mg
Lactose 0.00 g
Leucine 0.08 g
Lutein + zeaxanthin 89.00 mcg
Luteolin 0.00 mg
Lycopene 0.00 mcg
Lysine 0.10 g
Magnesium, Mg 10.00 mg
Maltose 0.06 g
Manganese, Mn 0.08 mg
Methionine 0.01 g
Myricetin 0.00 mg
Niacin 0.60 mg
Pantothenic acid 0.24 mg
Phenylalanine 0.05 g
Phosphorus, P 23.00 mg
Phytosterols 18.00 mg
Potassium, K 259.00 mg
Proline 0.10 g
Protein 1.40 g
Quercetin 2.55 mg
Retinol 0.00 mcg
Riboflavin 0.04 mg
Selenium, Se 0.10 mcg
Serine 0.08 g
Sodium, Na 1.00 mg
Sucrose 5.87 g
Sugars, total 9.24 g
Theobromine 0.00 mg
Thiamin 0.03 mg
Threonine 0.05 g
Total lipid (fat) 0.39 g
Tryptophan 0.01 g
Tyrosine 0.03 g
Valine 0.05 g
Vitamin A, IU 1926.00 IU
Vitamin A, RAE 96.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.05 mg
Vitamin C, total ascorbic acid 10.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.89 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 3.30 mcg
Vitamin P (proanthocyanidin 4-6mers) 4.90 mg
Vitamin P (proanthocyanidin 7-10mers) 2.20 mg
Vitamin P (proanthocyanidin dimers) 1.33 mg
Vitamin P (proanthocyanidin monomers) 1.32 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.80 mg
Vitamin P (proanthocyanidin trimers) 0.77 mg
Water 86.35 g
Zinc, Zn 0.20 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1996
  3. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1997
  4. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1998
  5. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1999
  6. Nutrient Data Laboratory, ARS, USDA. "Investigation of the carbohydrate fraction of foods . . . raw, processed and prepared". 1985 Beltsville MD
  7. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1992
  8. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1993
  9. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1994
  10. C. Y. Lee. "Free sugars in fruits and vegetables". 1970 Food Science and Technology 1
  11. R.B. H. Wills. "Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum". 1983 J Sci Food Agric 34 Pg. 1383 - 1389
  12. J Marlett, N Vollendorf. "Dietary fiber content and composition of different forms of fruits". 1994 Food Chemistry 51 Pg. 39 - 44
  13. J L Bureau, R J Bushway. "HPLC determination of carotenoids in fruits and vegetables in the United States". 1986 J Food Sci 52 Pg. 128 - 130
  14. D.J. Hart, K.J. Scott. "Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK". 1995 Food Chemistry 54 Pg. 101 - 111
  15. H. Muller. "Determination of the carotenoid content in selected vegetables and fruit by HPLC and photoiode array detection". 1997 Z. Lebensm Unters Forsch A 204 Pg. 88 - 94
  16. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  17. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1995

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