Apricot canned

Canned apricots sit alongside fresh ones here, but for a reason worth knowing: the syrup they are packed in is usually glucose or sucrose, which adds glucose and helps, the FODMAP here being fructose in excess of it - while the canning softens the fruit and concentrates it, which does not. Drained and rinsed is the better version.

Canned apricot carries the fresh fruit's sorbitol: canning softens and concentrates it, and nothing in the process removes a polyol. Canning moves some sorbitol into the syrup, so draining helps and the syrup is the part to leave; it does not destroy any. The tin also makes the portion bigger than the fruit ever was.

Canned apricot keeps the salicylate of the fresh fruit: salicylates are not heat-labile, and nothing in the process takes them out. What the tin does change is the skin: most canned apricot is peeled, and the skin is where the higher concentration sits.

Canned apricots are low in oxalate, and the tin means the fruit was peeled and cooked before it was packed. Between the fresh apricot and the dried one, both with their own rows, the canned fruit is the middle form and the answer does not change.

Canned apricots sit lower than fresh ones for a mechanical reason: the syrup they are packed in is usually sucrose or glucose, which adds glucose to the fruit's own fructose and helps rather than hinders.

Canned foods leach nickel from the tin, and canned apricot is one. Smart and Sherlock measured it: canned vegetables were one of the three highest nickel groups in the UK diet, which the authors attribute to processing equipment and possibly the cans themselves. They measured canned VEGETABLES and not canned fruit, and they report group figures rather than product ones. The fresh apricot is the lower form.