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Not to be confused with plums or peaches, apricots are a nutrient-dense food all their own. This stone-fruit is rich in easily-digestible natural sugars, vitamins A and C, riboflavin (B2) and niacin (B3). They are also an excellent source of minerals like calcium, phosphorus, iron and traces of sodium, sulphur, manganese, cobalt and bromine. Apricots are often dried, cooked into pastries or turned into jams or preserves. When dried, apricots gain calories, but the amount of calcium, phosphorus and iron also increases significantly.