In food apricots are used throughout the millennia. They possess high palatability, quickly satisfy feeling of hunger, enrich organism with vitamins and microelements, render medical effect at a number of diseases, do the person vigorous, strong and efficient.
Availability of large amount of iron determines the medicinal value of apricots at anemia, diseases of cardiovascular system and others who are followed by development of deficit of potassium. Fruits of apricot apply to strengthening of digestion, fluidifying of phlegm at dry cough as gentle laxative, adipsous and febrifuge, and also at the long use of diuretics. They are especially necessary for children as they stimulate growth and strengthen health.