Calories in Apricot

What makes apricot so powerful?

Apricots have traveled a complex path through human history, originating in China and spreading westward along the Silk Road to Persia and eventually Europe. While the sweet, orange flesh is celebrated for its high beta-carotene content, which the body converts into vitamin A, the seeds hidden inside the hard pit tell a different chemical story. Apricot kernels contain amygdalin, a cyanogenic glycoside. When the seeds are chewed or crushed, enzymes break down amygdalin into hydrogen cyanide, a potent toxin. This chemical defense mechanism helps protect the seed from herbivorous insects and animals. In the 1970s, a synthetic version of amygdalin called laetrile was heavily promoted as an alternative cancer treatment, despite a lack of clinical evidence and documented cases of cyanide poisoning. Today, regulatory agencies strictly limit the sale of raw apricot kernels for consumption, though processed varieties with reduced toxicity are sometimes used as flavorings in confections and liqueurs like amaretto. The fruit itself remains a safe, nutrient-dense snack, offering a delicate sweetness that intensifies when dried.