Description of the main differences between the toad and apricot
Apricot is a beloved fruit with excellent taste and a rich set of vitamins. But, unfortunately, Prunus armenika grows in a warm climate, and in the middle lane, and even more so in the northern regions, it is problematic to grow it. You can not say about the wild fellow of the cultivated fruit - the perch, or the wild European apricot.
Gerdela and apricot - what's the difference?
Wild apricot in some regions is called a perch, in addition, the fruit also has other names: yellow creamer, kureg, jardel, and spruce. Simply put, a toad is a wild form of apricot that differs from its cultural and appearance and some other qualities. From the description it becomes clear that both fruit trees belong to the same genus (Plum), and, accordingly, the Pink family.
Did you know? Turkey is the leader country for growing and collecting apricots: there, annually, they collect more than 730 thousand tons of fruit, followed by Uzbekistan (over 660 thousand tons), Iran (300 thousand tons ).
Despite the close relationship between the two plants, they differ not only in the appearance of the fruit, but also in some other features. Gerdela does not require care, it is absolutely not choosy to environmental conditions, tolerates frosts well.
It can be grown from seed, or by taking a young shoot from under any tree. Varietal cultivated species are grown by vegetative propagation, grafting the cuttings on a stock. As rootstock can be used spade, plum, cherry plum.
Useful and harmful properties
The beneficial and harmful properties of the two species are not much different.
- First, about the benefits that the use of fruits in both forms - cultural and wild:
- useful for anemia, contribute to the normalization of hematopoiesis;
- increase tone, add strength and stamina;
- beneficial effect on the condition of the heart and blood vessels;
- have a wonderful quality - thin the sputum, which makes the fruit an excellent expectorant for dry cough;
- contributes to the normalization of the functions of the gastrointestinal tract;
- have a mild laxative effect;
- able to reduce to normal a slightly elevated body temperature;
- quench thirst;
- a high content of vitamin C helps to strengthen the immune system, and, accordingly, increases the body's resistance to various diseases;
- normalize the acidity of gastric juice;
- regulate the functions of the pancreas, liver and gall bladder;
- useful for pyelonephritis;
- stimulate brain function and improve memory;
- possess antioxidant qualities, which helps to reduce the risk of cancer cells and the removal of free radicals from the body.
It should be noted that the apricot sugar content is higher than that of the jardel, so it is more useful for people who want to reduce their carbohydrate intake or those suffering from diabetes mellitus.
- A few words about the possible negative consequences that the use of fruits can bring:
- it is undesirable to eat on an empty stomach because of the rather strong effect of acid on the walls of the stomach;
- it is believed that eating raw fruits with water can trigger diarrhea;
- excessive consumption of fruits, especially sugar-rich apricots, can adversely affect the figure;
- apricot should be used with extreme caution in diabetes;
- digestive system diseases, dysbiosis;
- should not eat fruit at a low heart rate (less than 55 beats per minute);
- it is undesirable to eat unripe fruits, as they contain a lot of acid, which can bring pain in the digestive tract, especially to people suffering from diseases of the digestive system.
Important! The kernel of the barbecue, unlike the apricot kernel, cannot be eaten.
What is the difference between the toad and apricot?
In addition to the botanical difference, which gardeners are well aware of, the fruits of the two species have differences that are more visible and understandable to the simple consumer, such as taste and appearance.
The most characteristic features by which these two types can be distinguished:
- the size of the fruits of cultivars is larger than the size of the perch, with rare exception;
- the difference can be clearly seen in the appearance of the tree during the fruiting period - a higher branch, a tree with a spreading crown, dotted with a huge number of small (most often) fruits. The apricot tree is lower, the crown is more compact, the fruits are much smaller than on the wild and they are larger.
External differences are clearly visible in the photo.
Color and smell
Most often, the frigid has a pale yellow color, with a burgundy shade, and the color of the apricot is more saturated, almost orange. Although the color depends on the variety, it is rather difficult to generalize this indicator. The smell of apricot, in contrast to the jardel, pronounced, very strong, while the cannabis almost does not smell
The taste of apricots is sweeter, the flesh is much juicier, the sachet is more acidic, it may be bitter, and the flesh is not so juicy, more meaty and stiff.
Also find out how apricot differs from apricot.
Chemical composition and nutritional value
The chemical composition of apricot (g / 100 g):
|calorie content||44 kcal|
|Vitamins (mg / 100 g):||Minerals (mg / 100 g):|
|A - 0.26||potassium - 305|
|beta carotene - 1.6||calcium - 28|
|B1 - 0.03||silicon - 5|
|B2 - 0.06||magnesium - 8|
|choline - 2.8||sodium - 3|
|B5 - 0.3||phosphorus - 26|
|B6 - 0.05||iron - 0.7|
|B9 - 0.003||iodine - 0.001|
|C - 10||cobalt - 0.002|
|E - 1, 1||Manganese - 0.22|
|H - 0, 00027||copper - 0.014|
|K - 0.0033||Helen - 0.0001|
|PP - 0.8||fluorine - 0.01|
|-||chrome - 0.001|
|-||zinc - 0.08|
Origin and maturity
The cultural form of apricot was bred by selection from wild-growing spruce. There are quite a few opinions regarding the homeland of the plant. Most researchers are inclined to believe that it first appeared in Asia; it is rather difficult to identify a more accurate location.
The botanical name, Armenian Plum, gives reason to consider Armenia the birthplace of the plant. Gerdela comes from the Persian zardalu, or "golden fruit", which may give reason to call ancient Persia the country of origin. But recent research has given rise to consider China as the birthplace of fruit. Depending on the variety, apricot, as well as the perch, ripens in July and the first half of August.
Did you know? Apricot appeared in Russia in the mid-fifties of the XVII century. It was then, in the Izmailovsky Garden, the first two trees brought from abroad were planted on the territory of the state. And already in 1913, Russia was a world leader in the cultivation of apricots.
Areas of use for toad and apricot
A few words should be said about the various fields of application of fruits and their derivatives (oil).
Such a miracle fruit could not remain without attention in the field of cosmetology. Oil is prepared from the cores by cold pressing. Sometimes this oil is combined with the same product, squeezed from plum and cherry plum. The substance is characterized by a high content of useful substances, essential and essential fatty acids, the composition is close to peach and almond oils.
The oil contains a large amount of vitamins A, E, C, which, among other things, are very beneficial for the skin. This property of oil is based on its use in masks. It is used as a base oil, for massage, wraps, add to creams, for moisturizing. In addition to oil, fruits are also used in cosmetology: in masks, shampoos, scrubs.
Traditional medicine does not recognize this substance as anything useful, on the contrary, consider it toxic, and in the United States, distributors and propagandists of medicinal qualities of the drug are prosecuted.
Although adherents of amygdalin treatment claim that the effect of the substance is similar to the effect of chemotherapy in the fight against cancer cells, it is only completely harmless.
But the supporters of traditional and alternative medicine are unanimous regarding the decoction of the leaves: it removes toxins from the body. Regular use of broth (one glass before breakfast) can help the body cope with the negative consequences of toxic production and life in a metropolis.
No matter how useful qualities apricots and barbecues possess, their main application is still culinary. Both the toad and apricot are used almost in the same way: they are eaten raw, they make jam, compote, stuffing for pies, they make jam and jam.
Unless more sugar is needed to make the same jam from the herd. From both fruits make dried apricots or apricot. It is better to process small fruits (make jam, stewed fruit, use to make alcoholic beverages), large ones are preferable to use fresh.
Read more about the features of dried apricot.
In addition to eating fresh fruits, both types of fruits make wonderful jam, jam and marmalade. Many dessert varieties of a cultural type are not suitable for these purposes, they are better to eat fresh. But for the preparation of compote, jam and jam, the jargon is perfect.
From both varieties, you can make dried apricots (halves of the fruit without a stone), apricot (with a stone), kaisa (a stone removed through a small hole, without a large violation of the integrity of the fruit), ashtak (a bone is taken from the whole fruit, from which the kernel is taken out and put back into fetus).
Dried apricots and kaisa are used for filling pies, making various sweets and even pilaf. Compote is mainly made from apricot. For the preparation of ashtak use only apricot. Zhardela is used as raw material for the preparation of spirits and mash. It, along with plum, is very common in the Mediterranean countries and in the Balkans.
Important! In some regions, for example, in the south-east of Ukraine, the frog is called apricot or wild game, and the cultural species is called tinting. Now you know what the differences are between apricot and todello, and what they have in common. Both plants have their own characteristics, but they still have more in common - after all, in fact, these two varieties are the closest relatives.