Oil, apricot kernel
FDC 171032tablespoon (14 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 30 · +8 vs Fats & oils medianApricot kernel oil scores 30 of 100, a Low band, and ranks 16 of 60 in Fats & oils, with vitamin E its main strength at 27% DV per serving, the only nutrient concentrated enough here to stand out.
It is pressed from apricot pits and used mainly as a light, faintly nutty finishing or salad oil rather than a high-heat frying oil, and a tablespoon (14g) is entirely fat with no protein, carbohydrate, or sodium recorded. Saturated fat still runs to 6.3 g per 100 g, lower than several other oils in this batch but still enough to keep portions modest.
See how this score is calculated, build a plate around oil, apricot kernel, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 884 kcal | 44% |
| Total fat | 100 g | 128% |
| Saturated fat | 6.3 g | 32% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 0 g | 0% |
| Potassium | 0 mg | 0% |
| Calcium | 0 mg | 0% |
| Iron | 0 mg | 0% |
| Magnesium | 0 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 4 mg | 27% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | 6% |
| Total fat | 14 g | 18% |
| Saturated fat | 0.88 g | 4% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 0 g | 0% |
| Potassium | 0 mg | 0% |
| Calcium | 0 mg | 0% |
| Iron | 0 mg | 0% |
| Magnesium | 0 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.56 mg | 4% |
Source: USDA FoodData Central · Public domain
FDC 171032Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the fats & oils median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Oil, oatDensity 30 vs 30Oil, poppyseedDensity 31 vs 30Oil, peanut, salad or cookingDensity 33 vs 30Original analysis by NutriVerdict
In the kitchen and how to use it
Apricot kernel oil is pressed from the pits inside apricot stones, yielding a light, faintly sweet and nutty oil similar in character to almond oil, since the two are botanically related. In the kitchen it is used mainly as a finishing oil, drizzled over salads, whisked into dressings, or used in baking in place of a neutral oil where a subtle nutty note is welcome, and it is not typically used for deep frying because delicate oils like this are better suited to lower, gentler heat.
Keep the bottle sealed and stored in a cool, dark place, or refrigerate it, since exposure to light and warmth speeds rancidity in pressed nut and kernel oils. Used by the tablespoon, 14 grams, it carries 884 calories per 100 grams and is entirely fat, 100 grams per 100 grams, with none of the protein, carbohydrate, sodium, or sugar found in whole foods. Its standout nutrient is vitamin E, at 27 percent DV per 100 grams, making a drizzle over a finished dish a way to work a little more of that vitamin into a salad or vegetable side.
Frequently asked questions about oil, apricot kernel
How many calories are in apricot kernel oil?
Apricot kernel oil has 884 calories per 100 grams, with a tablespoon serving weighing 14 grams.
Is apricot kernel oil a good source of vitamin E?
Yes, it provides 27 percent DV of vitamin E per 100 grams.
How is apricot kernel oil used in cooking?
It is used mainly as a finishing oil for salads and dressings, or in baking, rather than for high-heat frying.