An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus
Nutritional Profile. Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fiber and potassium. Apricots contain phytochemicals called carotenoids, compounds that give red, orange and yellow colors to fruits and vegetables.
Research suggests that dried fruit provides rich sources of dietary fiber and iron — particularly figs, raisins, dried plums, and apricots. By replacing a few servings of fresh fruit a week with smaller portions of dried fruit, you can work to increase your intake of dietary fiber, potassium, iron, and antioxidants
Per 3.5-ounce serving, or about 4 pitted dates, the larger, meatier semi-soft medjool variety supplies 277 calories, 1.8 grams of protein, very little fat and 75 grams of carbohydrates, of which 66.5 grams are mostly the simple sugars glucose and fructose.
Though dried mango does contain a higher concentration of sugar, calories, and carbohydrates than fresh mango, it is still a healthy snack that can provide your body with some of the vitamins it needs. First of all, dried mango is a wonderful source of vitamin A, which helps regulate the metabolism
