Nutritional Facts of Fruit



Major Growing Areas

Apricots are grown in all provinces in the Yellow River basin in China, as well as places such as Japan and California of the United States, etc.


It is estimated that there are over a thousand varieties of apricots in the world. They are generally divided into edible apricots (Large Yellow Apricots), apricot kernels (sweet apricot kernels and bitter apricot kernels) and processed apricots. Apricots can be eaten fresh or preserved as dried fruit (i.e. dried apricots) by drying in the sun.

Nutritional Values

Apricots are rich in potassium, β-carotene and soluble fibre.

Per 100 g (Approx. 3 small-sized apricots)
Energy 48 kcal
Sugar 9.2 g
Vitamin C 10.0 mg
Dietary Fibre 2.0 g
Potassium 259 mg
β-carotene 1094 μg

Buying Tips

Apricots are yellowish and have fuzzy skin. Their sweet pulp can be eaten with the skin.

Interesting Titbits

Since apricots are rich in potassium, patients suffering from kidney failure and hyperkalemia should avoid eating them or only eat a minimal amount.

One Serving of Fruit is Equivalent to:

2 small-sized apricots

Other Drupes

EatSmart School Accreditation Scheme

Salt Reduction Scheme for School Lunches