Apricot

Acorn squash

Apricot and Acorn squash

Apricot

Acorn squash

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1 Benefits

1.1 Health Benefits

Asthma treatment, Cancer prevention, Controls blood pressure, Digestive aid, Heart care, Maintains hormonal balance, Regulation of heart rate, Skin cleansing, Skin rejuvenation

Anti-inflammatory properties, Arthritis treatment, Regulates Blood Sugar

1.1.1 General Benefits

Boosts immune system, Controls blood pressure, Digestive aid, Eye care, Maintains healthy cholesterol level, Strengthens bones

Boosts immune system, Controls blood sugar levels, Digestive aid

1.2 Skin Benefits

Hydrates skin, Reduces wrinkles, Treatment of dark spots, Treatment of skin diseases

Nourishes skin, Protects skin from oxidative stress

1.3 Hair Benefits

Good conditioner, Regulates hair growth, Rejuvenates scalp, Softening mask, Treatment of dandruff

Prevents hair loss, Promotes longer and healthier hair, Regulates hair growth

1.4 Allergy

1.4.1 Allergy Symptoms

Abdominal cramps, Anaphylaxis, Breathing difficulty, Diarrhea, Itching of mouth, Itching sensation in throat, Swelling of mouth, tongue or lips, Vomiting, Wheezing

Asthma, Red rash, Swelling of mouth, tongue or lips

1.5 Side Effects

Dizziness, Headache, Nausea, Vomiting

Diarrhoea, Vomiting

1.6 Recommeded for

1.6.1 Pregnant Women

✔ ✘

1.6.2 Lactating Women

✔ ✘

1.7 Best Time to Eat

Best if taken as a breakfast (or empty stomach), As a snack in the late afternoon, Don't consume at night and before bed, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal.

Along with meal, As a snack in the late afternoon, Don't eat after meal, Eat the fresh ones, avoid mixing with any other foods, don't eat after meal.

2 Nutrition

2.1 Serving Size

100 g

2.2 Carbs

11.00 g10.40 g

1 79.18

2.2.1 Fiber

2.00 g1.50 g

0 10.4

2.2.2 Sugar

9.00 g0.00 g

0 63.35

2.3 Protein

1.40 g0.80 g

0.3 14.07

2.3.1 Protein to Carb Ratio

0.130.08

0.02 0.52

2.4 Vitamins

2.4.1 Vitamin A (Retinol)

96.00 mcg245.10 mcg

0 426

2.4.2 Vitamin B1 (Thiamin)

0.03 mg0.10 mg

0 0.428

2.4.3 Vitamin B2 (Riboflavin)

0.04 mg0.00 mg

0 1.3

2.4.4 Vitamin B3 (Niacin)

0.60 mg0.50 mg

0 2.8

2.4.5 Vitamin B5 (Pantothenic Acid)

0.24 mg0.30 mg

0 1.4

2.4.6 Vitamin B6 (Pyridoxin)

0.05 mg0.10 mg

0 0.4

2.4.7 Vitamin B9 (Folic acid)

9.00 mcg11.00 mcg

0 81

2.4.8 Vitamin C (Ascorbic Acid)

10.00 mg6.50 mg

0 228.3

2.4.9 Vitamin E (Tocopherole)

0.89 mgNA

0 3.81

2.4.10 Vitamin K (Phyllochinone)

3.30 mcgNA

0 40.3

2.4.11 Lycopene

0.00 mcgNA

0 5204

2.4.12 Lutein+Zeaxanthin

89.00 mcgNA

0 834

2.4.13 Choline

2.80 mgNA

0 14.2

2.5 Fat

0.40 g0.10 g

0 33.49

2.6 Minerals

2.6.1 Potassium

259.00 mg263.00 mg

42 840

2.6.2 Iron

0.40 mg0.60 mg

0.06 9

2.6.3 Sodium

1.00 mg3.00 mg

0 1556

2.6.4 Calcium

13.00 mg26.00 mg

1 100

2.6.5 Magnesium

10.00 mg26.00 mg

0 92

2.6.6 Zinc

0.20 mg0.10 mg

0 2.7

2.6.7 Phosphorus

23.00 mg27.00 mg

0 113

2.6.8 Manganese

0.08 mg0.10 mg

0 3.3

2.6.9 Copper

0.08 mg0.10 mg

0 2

2.6.10 Selenium

0.10 mcg0.40 mcg

0 63.7

2.7 Fatty Acids

2.7.1 Omega 3s

0.00 mg22.00 mg

0 318

2.7.2 Omega 6s

77.00 mg13.00 mg

0 1689

2.8 Sterol

2.8.1 Phytosterol

18.00 mgNA

0 87

2.9 Water Content

86.35 g89.70 g

0 95.23

2.10 Ash

0.75 g0.80 g

0 87.1

3 Calories

3.1 Serving Size

100 g

3.2 Calories in Fresh Fruit with Peel

48.00 kcal40.00 kcal

15 299

3.3 Calories in Fresh Fruit without Peel

NANA

12 354

3.4 Calories in Frozen Form

NA39.00 kcal

0 187

3.5 Calories in Dried Form

241.00 kcal56.00 kcal

32 747

3.6 Calories in Canned Form

63.00 kcal40.00 kcal

17 443

3.7 Calories in Foods

3.7.1 Calories in Juice

58.00 kcal47.00 kcal

17 461

3.7.2 Calories in Jam

200.00 kcal200.00 kcal

49 420

3.7.3 Calories in Pie

265.00 kcal200.00 kcal

80 450

4 Characteristics

4.1 Type

Tree fruit

Berry

4.2 Season

Summer

Winter

4.3 Varieties

Gold Cot, Tilton, Wenatchee, Goldbar, Gold Kist, Tomcot, Harcot, Brittany Gold, Harglow, Hunza, Moorpark, Patterson and Royal Rosa

Bush Table Queen, Heirloom Table Queen, Festival Hybrid, Early Acorn Hybrid, Table Ace, Ebony and Cream of the Crop

4.4 Seedless Variety

✔ ✘

4.5 Color

Orange, Yellowish-orange

Dark green, Green-yellow, Orange green

4.6 Inside Color

Yellow

4.7 Shape

Oval

Round

4.8 Texture

Fleshy

Fibrous

4.9 Taste

Smooth, Sweet

Sweetish

4.10 Origin

China

Central America, North America, Unknown

4.11 Grows on

Trees

Vines

4.12 Cultivation

4.12.1 Soil Type

Well-drained

4.12.2 Soil pH

6.5-85.8-6.8

3.5 10

4.12.3 Climatic Conditions

Dry, Hot

Cold, Sunny

5 Facts

5.1 Facts about

9 Jan is considered as the National Apricot Day.
Apricots have been around for more than 4000 yrs.
In latin, the meaning of apricot is 'precious'.
95% of apricots in the US are produced by California.

It was named as Acorn Squash for its resemblance to a large ribbed acorn.
It is said that squash was being grown in Mexico as long as 10,000 years ago.
It was the first food cultivated by native American Indians.

5.2 In Alcoholic Beverages

5.2.1 Wine

✔ ✘

5.2.2 Beer

✔ ✘

5.2.3 Spirits

✔ ✘

5.2.4 Cocktails

✔ ✘

5.3 Production

5.3.1 Top Producer

Turkey

China

5.3.2 Other Countries

Algeria, Egypt, France, Iran, Italy, Morocco, Pakistan, Spain, Uzbekistan

Egypt, India, Iran, Italy, Mexico, Russia, Turkey, Ukraine, United States of America

5.3.3 Top Importer

United States of America

Costa Rica

5.3.4 Top Exporter

France

United States of America

6 Scientific Name

6.1 Botanical Name

Prunus armeniaca

Cucurbita Pepo

6.2 Synonym

Not Available

Winter Squash

7 Classification

7.1 Domain

Eukarya

7.2 Kingdom

Plantae

7.3 Subkingdom

Tracheobionta

7.4 Division

Magnoliophyta

7.5 Class

Magnoliopsida

7.6 Subclass

Rosidae

Dillenhidae

7.7 Order

Rosales

Cucurbitales

7.8 Family

Rosaceae

Cucurbitaceae

7.9 Genus

Prunus

Cucurbita

7.10 Species

P. armeniaca

Pepo

7.11 Generic Group

Rose

Not Available

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Difference Between Apricot and Acorn squash

We might think that Apricot and Acorn squash are similar with respect to nutritional value and health benefits. But the nutrient content of both fruits is different. Apricot and Acorn squash Facts such as their taste, shape, color, and size are also distinct. The difference between Apricot and Acorn squash is explained here.

The amount of calories in 100 gm of fresh Apricot and Acorn squash with peel is 48.00 kcal and 40.00 kcal and the amount of calories without peel is Not Available and Not Available respectively. Thus, Apricot and Acorn squash belong to Low Calorie Fruits and Low Calorie Fruits category.These fruits might or might not differ with respect to their scientific classification. The order of Apricot and Acorn squash is Rosales and Cucurbitales respectively. Apricot belongs to Rosaceae family and Acorn squash belongs to Cucurbitaceae family. Apricot belongs to Prunus genus of P. armeniaca species and Acorn squash belongs to Cucurbita genus of Pepo species. Beings plants, both fruits belong to Plantae Kingdom.