June–July in Turkey (approximate harvest period)Wild Apricot Nutrition Facts, Vitamins and Benefits
Wild Apricot (Prunus armeniaca) is included in the Topraktan Bilgiler fruit library. Per 100 g it provides approximately 48 kcal and includes 96 µg RAE vitamin A, 259 mg potassium, 2 g fiber. Values can vary with variety, ripeness, growing conditions and preparation.
Wild Apricot benefits and place in a balanced diet
- A 100 g portion provides approximately 48 kcal; portion size and preparation affect total energy intake.
- Its approximately 86.4 g of water per 100 g contributes to total fluid intake.
- Its approximately 2 g of dietary fiber per 100 g contributes to fiber intake; a fiber-containing diet can support normal bowel function and fullness.
- About 10 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
- About 96 µg RAE of vitamin A per 100 g contributes to normal vision, immune function and the maintenance of skin and mucous membranes.
- About 3.3 µg of vitamin K per 100 g contributes to normal blood clotting and the maintenance of normal bones.
- Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
- About 13 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 259 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 10 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 0.39 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
- No single food prevents or treats disease. The nutritional value of wild apricot depends on portion size, variety, ripeness and the overall eating pattern.
Wild Apricot nutrition facts
The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.
| Nutrient | Per 100 g | 100 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 48 kcal | 48 kcal |
| Water | 86.4 g | 86.4 g |
| Protein | 1.4 g | 1.4 g |
| Total fat | 0.39 g | 0.39 g |
| Saturated fat | 0.027 g | 0.027 g |
| Monounsaturated fat | 0.17 g | 0.17 g |
| Polyunsaturated fat | 0.077 g | 0.077 g |
| Carbohydrate | 11.1 g | 11.1 g |
| Dietary fiber | 2 g | 2 g |
| Total sugars | 9.2 g | 9.2 g |
| Ash | 0.75 g | 0.75 g |
| Cholesterol | 0 mg | 0 mg |
| Minerals | ||
| Calcium | 13 mg | 13 mg |
| Iron | 0.39 mg | 0.39 mg |
| Magnesium | 10 mg | 10 mg |
| Phosphorus | 23 mg | 23 mg |
| Potassium | 259 mg | 259 mg |
| Sodium | 1 mg | 1 mg |
| Zinc | 0.2 mg | 0.2 mg |
| Copper | 0.078 mg | 0.078 mg |
| Manganese | 0.077 mg | 0.077 mg |
| Selenium | 0.1 µg | 0.1 µg |
| Vitamins and vitamin-like compounds | ||
| Vitamin C | 10 mg | 10 mg |
| Vitamin B1 (Thiamin) | 0.03 mg | 0.03 mg |
| Vitamin B2 (Riboflavin) | 0.04 mg | 0.04 mg |
| Vitamin B3 (Niacin) | 0.6 mg | 0.6 mg |
| Vitamin B5 (Pantothenic acid) | 0.24 mg | 0.24 mg |
| Vitamin B6 | 0.054 mg | 0.054 mg |
| Vitamin B9 (Folate) | 9 µg | 9 µg |
| Folic acid | 0 µg | 0 µg |
| Food folate | 9 µg | 9 µg |
| Folate, DFE | 9 µg DFE | 9 µg DFE |
| Choline | 2.8 mg | 2.8 mg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin A | 96 µg RAE | 96 µg RAE |
| Retinol | 0 µg | 0 µg |
| Beta-carotene | 1,090 µg | 1,090 µg |
| Alpha-carotene | 19 µg | 19 µg |
| Beta-cryptoxanthin | 104 µg | 104 µg |
| Lycopene | 0 µg | 0 µg |
| Lutein + zeaxanthin | 89 µg | 89 µg |
| Vitamin E | 0.89 mg | 0.89 mg |
| Vitamin D | 0 µg | 0 µg |
| Vitamin K | 3.3 µg | 3.3 µg |
| Fatty acids | ||
| Omega-3 | 0 g | 0 g |
| Omega-6 | 0.077 g | 0.077 g |
| Types of sugar | ||
| Sucrose | 5.9 g | 5.9 g |
| Glucose | 2.4 g | 2.4 g |
| Fructose | 0.94 g | 0.94 g |
| Lactose | 0 g | 0 g |
| Maltose | 0.06 g | 0.06 g |
| Amino acids | ||
| Tryptophan | 0.015 g | 0.015 g |
| Threonine | 0.047 g | 0.047 g |
| Isoleucine | 0.041 g | 0.041 g |
| Leucine | 0.077 g | 0.077 g |
| Lysine | 0.097 g | 0.097 g |
| Methionine | 0.006 g | 0.006 g |
| Cystine | 0.003 g | 0.003 g |
| Phenylalanine | 0.052 g | 0.052 g |
| Tyrosine | 0.029 g | 0.029 g |
| Valine | 0.047 g | 0.047 g |
| Arginine | 0.045 g | 0.045 g |
| Histidine | 0.027 g | 0.027 g |
| Alanine | 0.068 g | 0.068 g |
| Aspartic acid | 0.314 g | 0.314 g |
| Glutamic acid | 0.157 g | 0.157 g |
| Glycine | 0.04 g | 0.04 g |
| Proline | 0.101 g | 0.101 g |
| Serine | 0.083 g | 0.083 g |
| Vitamin details | ||
| Vitamin K1 (Phylloquinone) | 3.3 µg | 3.3 µg |
| Fatty-acid details | ||
| Trans fat | 0 g | 0 g |
| Linoleic acid | 0.077 g | 0.077 g |
| EPA | 0 g | 0 g |
| DHA | 0 g | 0 g |
How many calories are in Wild Apricot?
100 g (about 3.5 oz) provides approximately 48 kcal. A 100 g reference serving provides approximately 48 kcal. Values vary with variety, ripeness and preparation.
How to use Wild Apricot in the kitchen
Wild Apricot can be eaten on its own when appropriate, added to breakfast bowls, salads or desserts, or used in sauces and drinks. Preparation changes the edible portion and may alter nutrient values.
Related fruits
Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.