Apricot is a fruit yellow-orange, sweet and sour and a unique fragrance. It is both fresh and dry. When cooked by the heat will make it even sweeter, it is suitable for used to make jams, tarts, bakery, cakes, ice cream and sorbate.
How to prepare apricot to cook is take knife is cut in half vertically and twist it to remove the seeds out. It contains many nutrients such as vitamin A and C in large doses, no fatty acids, no cholesterol and low in fat, including it contains amygdalin (Laetrile or that falsely appears to be Vitamin B17).
It has toxins that name is cyanide same amygdalin (Laetrile or vitamin B17)
This fruit is rich in beta carotene. This causes the body has a high vitamin A as well. It will make your eyes better visibility in the dark and the eyes do not deteriorate easily. Apricot seeds are popular because of its taste. However, eating large amounts can cause the formation of hydrogen cyanide (The toxins from Vitamin B17). This toxicity can be fatal and curing this fruit causing toxins that can cause toxins to stimulate the development of asthma.