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Apricot puree — a description of the useful properties, the recipe for its preparation

Calories: 383 kcal.

Energy value of the product Apricot puree:
Protein: 0.9 g.
Fat: 0.1 g
Carbohydrates: 9 g.

Apricot puree is a food product, which is obtained through the mechanical processing of ripe apricot fruits. Externally, it looks like a fruit mass, which is painted in yellow or orange color (see photo), with a bright taste and aroma. Apricot puree refers to dietary foods that can be given to children. However, since more and more often apricot puree, prepared in an industrial way, is made with the addition of various kinds of preservatives and dyes, it is recommended to prepare it at home. In more detail about its useful characteristics we will talk below.

The benefits of apricot puree is the presence of various vitamins and minerals. The natural product contains a large amount of carotene, which is necessary for vision. There is pure ascorbic acid, which not only strengthens the immune system, but also participates in a large number of processes in the body. Apricot puree is an excellent tonic. It is also rich in minerals, so the product contains potassium, which removes excess fluid, normalizes blood pressure and improves the cardiovascular system, as well as magnesium — an important mineral for the heart. Contains apricot puree iron, which is involved in the process of blood formation. This is just a small list of substances that are mashed.

Use in cooking such a delicious product as apricot puree, is quite easy to find. It can be used both as an independent food product, and for cooking various delicacies. Uhthen mashed potatoes can be combined with vegetables and various fruits and berries, having prepared new and equally useful dishes.

Apricot puree, if you follow the rules of cooking and sterilization, can be used in the nutrition of children, including infants. I would like to note that this procurement is not inferior in quality and useful characteristics of products produced by well-known brands of baby food. You can even say that it will be many times superior to the quality of products purchased in retail chains. Natural puree should not contain preservatives, flavors and sugar, which is easy to achieve, making it your own hands.

Apricot puree can be used for cooking:

If the apricots in the basis of mashed potatoes are very juicy, then by squeezing the product through gauze, you can get fragrant and vitamin juices and nectars.

The new taste of the product becomes when combining it with cottage cheese. This mass can be eaten in the form of a dessert or a full-fledged, but nonetheless dietary dinner, as well as use the product for filling pancakes or other home-made pastries: pies, casseroles and muffins. Apricot mashed potatoes can be used for a layer of homemade cakes and pastries.

How to make apricot mashed potatoes at home?

To be sure of the quality of the product, it is best to cook it at home. Fruits must be ripe, even overripe options are allowed. You can independently count the necessary quantity, we will describe the recipe for 6 kg of fruit.

Start cooking with cleaning apricots: they must be thoroughly rinsed, remove the stones and any damage. Then in portions with the help of a blender it is worth whipping fruit into a homogeneous mush. You can also use a juicer or a sieve.

It’s time to prepare the jars, that is, to do the sterilization.

After processing, you should get about 5 liters of mashed potatoes, which must be transferred to a container and put on medium heat. When the mash starts to boil, the gas should be reduced to the minimum. Everything should boil about 15 minutes. Do not forget to periodically remove the foam. After that you can start rolling. Then the banks are recommended to be wrapped in a blanket and left for 3 days. The video below presents a recipe for making apricot puree for children.

Harm of apricot puree and contraindications are due to many factors. First of all, it should be noted that the product has a laxative property, so its use should be limited to people prone to intestinal dysfunction and various inflammatory processes of the gastrointestinal tract, such as gastritis with high acidity of gastric juice.

In special cases, for example, at the stages of exacerbation of chronic diseases, the product should be completely excluded from the diet. Do not eat apricot puree:

  • people with individual intolerance;
  • suffering from diabetes;
  • lactating women.

Also apricot puree should not be abused by people with thyroid disorders, as well as chronic pancreatitis. Do not use the product on an empty stomach, because it can provoke a surge of bile, and consequently heartburn and even nausea.

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