scored 90/100
Apricots are nutrient-dense stone fruits rich in beta-carotene (vitamin A), potassium, and fiber, with a low caloric density making them ideal for longevity-focused nutrition.
12.8 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 90.
Native to Central Asia and cultivated for thousands of years, apricots are among the most micronutrient-efficient fruits available. A 100g serving provides 259mg of potassium (7.4% daily value), supporting cardiovascular health and blood pressure regulation—critical factors in aging populations. The fruit's exceptional beta-carotene content (vitamin A precursor) delivers powerful antioxidant activity, protecting against oxidative stress and age-related cognitive decline. Fresh apricots contain chlorogenic acid and caffeic acid, polyphenols with demonstrated anti-inflammatory properties. The 2g of dietary fiber per 100g supports gut microbiome diversity, increasingly recognized as a hallmark of healthy aging. Apricots are particularly valuable for their low glycemic load despite natural sugar content, meaning they provide sustained energy without blood glucose spikes. Dried apricots concentrate nutrients further, though they contain added calories and natural sugars. Fresh apricots are optimal for daily consumption, while dried versions serve as convenient nutrient-dense snacks for travel or storage. The combination of potassium, antioxidants, and anti-inflammatory compounds makes apricots a superior choice for cardiovascular and cognitive health maintenance across the lifespan.
High potassium content (259mg/100g) reduces sodium-potassium ratio in cells, promoting vasodilation and reducing arterial stiffness while supporting healthy blood pressure
Beta-carotene and polyphenols (chlorogenic acid, caffeic acid) neutralize free radicals and reduce oxidative stress, protecting mitochondrial DNA and cellular proteins from degradation
Dietary fiber acts as prebiotic substrate for beneficial bacteria, promoting production of short-chain fatty acids (butyrate) that strengthen intestinal barrier integrity
Polyphenolic compounds cross the blood-brain barrier and reduce neuroinflammation, protecting against amyloid accumulation and age-related cognitive decline
Potassium, magnesium, and phosphorus work synergistically to maintain optimal bone mineral density and reduce fracture risk in aging populations
Apricots provide sustained carbohydrate energy and polyphenol antioxidants optimal for midday consumption when metabolic rate peaks. The natural sugars are better utilized by active tissues during daytime hours, minimizing evening blood glucose elevation.
Breaks a fast
While suitable for anytime consumption, apricots are not recommended during fasting windows due to natural sugar content which breaks metabolic fasting state. Post-workout timing is also beneficial for glycogen replenishment.
Per 100 g of the default form. Bars show how much higher or lower apricot is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Apricot is classified as a fruit. Apricots are nutrient-dense stone fruits rich in beta-carotene (vitamin A), potassium, and fiber, with a low caloric density making them ideal for longevity-focused nutrition.
Apricot scores 90/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin B6, Vitamin C, Copper. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 140 g serving provides about 2 g of protein (~4% of the 50 g daily value).
It's a moderate source of fiber. A 140 g serving provides about 2.8 g of fiber (~10% of the 28 g daily value).
In a 140 g serving, apricot is highest in Vitamin B6 (~20% DV), Vitamin C (~16% DV), Copper (~12% DV).
Not really. A 140 g serving has about 12.8 g of net carbs (15.6 g total minus 2.8 g fiber).
Best in the midday. Apricots provide sustained carbohydrate energy and polyphenol antioxidants optimal for midday consumption when metabolic rate peaks. The natural sugars are better utilized by active tissues during daytime hours, minimizing evening blood glucose elevation.
A typical serving is around 140 g (~67 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating apricot alongside several other fruit sources.
Apricot pairs nicely with: Pair with almonds or walnuts because the fat-soluble vitamin A (beta-carotene) requires dietary fat for optimal absorption and bioavailability; Combine with Greek yogurt or kefir because the probiotic cultures interact synergistically with prebiotic fiber to enhance beneficial bacterial colonization; Mix with leafy greens (spinach, kale) because complementary polyphenols and minerals create additive antioxidant effects and enhance iron bioavailability; Serve with chamomile or hibiscus tea because polyphenol compounds enhance each other's antioxidant activity and support cardiovascular health.
Encyclopedia entries that supply the same signature nutrients apricot contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients apricotcontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.