Apricot jam made from dried apricots

Source of fiber, vitamins A and C, as well as antioxidants. It has a sweet and rich taste, making it perfect for improving digestion and supporting the immune system.

Ingredients

	Ingredient	Qty, g
	Dried apricot
	Water
	Erythritol	to taste

	Product release:	400
	Maintain proportions	Restore to default

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Cooking time, minutes

40
	Cooking	5
	Boil	5
	To boil	25
	Blend with a blender	5

Macronutrients in 100 g

	100 grams
Proteins	0.9
Fats	0.1
Plaid	1.8
Net carbohydrates	14.2
Calories	60 kcal
Indexes
Glycemic index	7.5
Glycemic load	4.9
Insulin index, II	17.5
Disease inflammatory index, DII	0
Antioxidant, ORAC	809

Calories per dayGenderGrowth

Weight loss	Detention	Set
6%	4%	4%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
E	9992011
B3	6751251
A	5661133

Minerals

Nutrient	% of RDA
Potassium	13171519119
Copper	101091963
Iron	1043852
Magnesium	6872043
Fibers	5777?5
Phosphorus	555742

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Keto	?
Paleo	?
Mediterranean
Anticandidal (ACD)	?
FODMAP	?
AIP	?
DASH	?
GAPS	?
Low Lectin Diet	?
Low Histamine Diet	?
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)	?
Low Oxalate Diet	?
MIND	?

Kitchen: Other

Inventory: Blender

Difficulty: very simple

141

Digestion time: 2 hour

Rinse the dried apricots (100 g) and place them in a saucepan.

Pour in water (300 ml) and add sweetener to taste.

Put on the heat, bring to a boil, and simmer for 25 minutes over low heat.

Transfer the apricots along with the syrup to a blender bowl and blend until smooth.

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