Apricot
Apricot: high in FODMAPs and sorbitol; moderate in salicylate; low in sucrose and oxalates. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- FODMAPsHigh
Apricot is a stone fruit, and stone fruit means sorbitol - that is the family trait. Two apricots is the usual threshold. Dried apricots are a different question again, since drying multiplies what is already there.
Sources· 1
- Lenhart A. & Chey W.D., Adv Nutr 8 (2017) 587-596, systematic review of the effects of polyols
- SorbitolFODMAPsHigh
Apricot carries sorbitol fresh, and drying multiplies it several times over - see dried apricots, which sit a level higher for that reason alone.
Sources· 1
- Lenhart A. & Chey W.D., Adv Nutr 8 (2017) 587-596, a systematic review of 79 studies on the effects of polyols
- SalicylateModerate
Apricot: salicylate concentrates in the skin, so peeling lowers it meaningfully — one of the few fruits where that is both effective and practical. Underripe fruit runs higher than fully ripe.
Sources· 1
- Scotter M.J. et al., Food Chemistry 105 (2007), free and acetyl salicylic acid in foods by GC-MS, and Venema D. et al., J Agric Food Chem 44 (1996), acetylsalicylic and salicylic acid in foods by HPLC
- SucroseLow
Apricot carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.
- OxalatesLow
Apricot is low in oxalate, fresh. The form this axis is usually asked about is the dried one, and it has its own row here, because drying changes the arithmetic per hundred grams.
Sources· 1
- Noonan S.C. & Savage G.P., Asia Pac J Clin Nutr 8:1 (1999) 64-74, oxalate content of foods and its effect on humans
- LactoseFODMAPsNone
- Histamine (+liberators / DAO inhibitors)None
Apricots are a short-season fruit, eaten ripe off the tree or within days.
Sources· 1
- Maintz & Novak, Am J Clin Nutr 2007
- GlutenNone
- FructoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- TyramineNone
- NickelNone
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does apricot affect?
Apricot is notable for FODMAPs, sorbitol, salicylate, sucrose and oxalates. Clear on lactose, histamine, gluten, fructose, oligosaccharides, tyramine and nickel.
Does apricot contain FODMAPs?
Yes — apricot is high in FODMAPs. Apricot is a stone fruit, and stone fruit means sorbitol - that is the family trait. Two apricots is the usual threshold. Dried apricots are a different question again, since drying multiplies what is already there.
Does apricot contain sorbitol?
Yes — apricot is high in sorbitol. Apricot carries sorbitol fresh, and drying multiplies it several times over - see dried apricots, which sit a level higher for that reason alone.
Does apricot contain salicylate?
Apricot contains moderate levels of salicylate. Apricot: salicylate concentrates in the skin, so peeling lowers it meaningfully — one of the few fruits where that is both effective and practical. Underripe fruit runs higher than fully ripe.
Does apricot contain sucrose?
Apricot contains only low levels of sucrose. Apricot carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof. Amounts vary by brand and recipe, so always check the label of the exact product.
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