It is rich in vitamin A and potassium. It also contains vitamins C, B1, B2, and natural sugar. Apricots are rich in fiber. The apricot is mainly consumed as fresh fruit but It can be consumed dried, or in jam, compote. It is also used in confectionery or as liqueur and juice.
Rich in vitamin A, apricots contribute to good eye health. Katanalonontas about 3 apricots, almost 100% of our daily need of vitamin A. Involving also cover carotenoids (beta-carotene, lycopene, lutein and zeaxanthin), which due to their orange color; ripe and dried apricots have even higher carotenoid content. Lycopene is indeed connected to the protection against prostate cancer.
They are a good source of vitamin C and flavonoids, thus have strong antioxidant properties protect blood vessels and prevent the oxidation of "bad" cholesterol.
In nutritional advantages should include vitamin B3 (niacin), iron, potassium and fiber of apricot, essential for digestive health and fighting constipation.
The kiwi is a shrub with flowers of red or white color. Its leaves are oval and the bottom part has fluff. The fruit is rail and is edible, sweet and sour-taste. The outer part is brown and the inside is juicy, green and with small seeds of black color. The plant thrives in fertile and moist soils. The seed of the plant grows in the spring and is harvested in mid-October.
Asparagus is monocot, climbing or bushy plants, growing wild or cultivated as vegetables or ornamentals. They are fleshy stems of the plant Asparagus officinalis, family of Liliidon and belong to the same family as leeks, garlic and onions. Today there are over 100 species and it is the most important perennial and one of the few monocotyledonous vegetables.
The plum is a fruit with sweet taste and nice aroma. It is the fruit of plum tree. It belongs to the genus Prunus, along with peaches and mirabelles.
It is oval or elliptical with dark blue color or purple when mature. It is eaten as fresh fruit or dried without changing its nutritional values. It is used for jam, juice and also in confectionery. The fruits for drying are harvested when they are ripe and then they are placed in special furnaces at a temperature of 65-90 degrees Celsius.