Apricot Puree
Ingredient:
1. 300g of dry apricot.
2. Suitable amount of grape juice.
Cooking Method and Preparation:
1. Bring grape juice and fruit to a boil and simmer for 15 minutes. Reserve any left over liquid to use for the puree.
2. Transfer the mixture into a blender or food processor for pureeing and begin pureeing.
4. Add the reserved liquid as necessary to achieve a smooth, thin puree.
Nutrition Value of 80g of Dry Apricot:
| 1. |
Vitamin A |
328ug |
| 2. |
Vitamin E |
1.12mg |
| 3. |
Vitamin B2 |
0.02mg |
| 4. |
Niacin |
2.8mg |
| 5. |
Vitamin B6 |
0.14mg |
| 6. |
Folate |
8ug |
| 7. |
Pantothentic Acid |
0.42mg |
| 8. |
Dietary Fiber |
7.84mg |
|
9. |
Potassium |
1040mg |
| 10. |
Calcium |
56mg |
| 11. |
Magnesium |
36mg |
| 12. |
Phosphorus |
96mg |
| 13. |
Copper |
0.34mg |
| 14. |
Iron |
1.84mg |
| 15. |
Zinc |
0.72mg |
Remarks of Apricot Puree:
Fresh apricot may be hard to find in Singapore, but you should be able to find dry apricot in supermarkets.
Having apricot can help to lower risk of chronic illness.
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