Apricots, dried, sulfured, stewed, with added sugar
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
These are sun-dried apricots plumped back to life by gentle stewing in a sweet syrup, yielding a tender, jammy bite with a deep, honeyed fruitiness. The stewing process concentrates their natural flavor while the added sugar creates a luscious, glossy texture. Nutritionally, they offer a notable dose of dietary fiber (4.1g per 100g) for a preserved fruit.
Calorie split: 4% protein · 95% carbs · 1% fat
↓ Full nutrition💚 Why it's loved
People cherish them for their intense, sweet-tart flavor and satisfyingly soft, chewy texture that bursts with concentrated apricot essence. They are a beloved ingredient in both sweet and savory cooking, offering a taste of sunshine in every bite.
⚠️ Watch-outs & how to enjoy it better
The added sugar and high carbohydrate content can cause rapid blood-sugar spikes, making them a concern for diabetics or those monitoring glycemic load. To mitigate this, pair a small portion with a source of protein or healthy fat (like nuts or yogurt) to slow sugar absorption. The sulfuring process, used to preserve color, can trigger reactions in sulfite-sensitive individuals; look for unsulfured varieties if this is a concern.
Key benefits
- Excellent source of dietary fiber for digestive health.
- Provides a quick, energy-dense carbohydrate source.
- Contains potassium, which supports normal muscle function.
- Offers a concentrated source of beta-carotene (vitamin A precursor).
- A versatile, shelf-stable fruit for cooking and snacking.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The sulfuring process that gives these apricots their bright, golden-orange color involves exposing the drying fruit to sulfur dioxide gas, which also acts as a preservative and prevents oxidation.
Full nutrition (USDA data · scales with serving)
| Water | 68.5 g |
| Energy | 113 kcal |
| Energy | 473 kj |
| Protein | 1.2 g |
| Total lipid (fat) | 0.15 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 29.3 g |
| Fiber, total dietary | 4.1 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 38.0 mg |
| Potassium, K | 443 mg |
| Sodium, Na | 3.0 mg |
| Zinc, Zn | 0.24 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.09 mg |
| Vitamin C, total ascorbic acid | 1.4 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.85 mg |
| Pantothenic acid | 0.19 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 107 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 2139 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.01 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.06 g |
| MUFA 18:1 | 0.06 g |
| Fatty acids, total polyunsaturated | 0.03 g |
| PUFA 18:2 | 0.03 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.02 g |
| Threonine | 0.04 g |
| Isoleucine | 0.04 g |
| Leucine | 0.07 g |
| Lysine | 0.08 g |
| Methionine | 0.01 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.05 g |
| Tyrosine | 0.03 g |
| Valine | 0.04 g |
| Arginine | 0.04 g |
| Histidine | 0.02 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.27 g |
| Glutamic acid | 0.12 g |
| Glycine | 0.04 g |
| Proline | 0.07 g |
| Serine | 0.07 g |
FAQ
How do 'stewed with added sugar' dried apricots differ from regular dried apricots?
Regular dried apricots are simply dehydrated and may be sulfured. Stewed ones are rehydrated and cooked in a sugar syrup, resulting in a much softer, moister, and sweeter product with a jam-like consistency.
Can I use these in savory dishes?
Absolutely. Their sweet-tart flavor is a classic component in tagines, pilafs, and stuffings, where they provide a rich contrast to savory meats and spices.
What does 'sulfured' mean, and is it safe?
Sulfured apricots are treated with sulfur dioxide gas during drying to preserve their bright color and extend shelf life. It's generally recognized as safe, but individuals with asthma or sulfite sensitivities may need to avoid them.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.13 kcal/g · 4% calories from protein · 4.1 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.