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•Composition and Uses: OF APRICOT
•Moisture 85.3%, Protein 1.0%, Fat 0.3%, Fibre 1.1%, Carbohydrates 11.6%, Mineral matter 0.7%,Calcium 20 mg, Phosphorus 25 mg, Iron 2.2 mg, Vitamin A-3600 I.U., Thiamine (Vit B I) 0.04 mg. Riboflavin (Vit B2) 0.13 mg, Nicotinic acid 0.6 mg, Ascorbic acid 6 mg .
•Reducing sugars of the fruit increase steadily with its development while sucrose appears at the fully ripe stage. .
•The pulp contains about 1% Pectic substances as Calcium Pectate.

•Pleasant aroma is mainly because of Benzaldehyde, Linalool, 4-terpineol. Alpha-terpineol and 2-phenylethanol.

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