Low Fat/Low Cholesterol – Apricots contain no cholesterol and are practically fat-free (each fruit has approximately 0.1 gm. Fat). When pureed or mashed, apricots become thick and creamy, a good substitute for fats and creams in many recipes.
* High Fiber – As with all produce, the skin and flesh of the apricot provides fiber in the diet.
Some useful information about apricot
This variety is very sweet with an orange color. Sulfur is added to whole dried apricots in order to maintain the natural color, prevent bug infestation, and increase preservation.
This kind, because of its bright orange color and size, is used for baking.