They're beautiful to look at and a treat for the eyes, but apricots do a lot more than color the scene at your breakfast table. They are little storehouses of vitamin A which your body converts into beta-carotene. That's just what your eyes need for protection and good health.

Light passing through the eyes triggers the release of free radicals. Without beta-carotene to protect them, these molecules can damage the lenses of the eyes and set the stage for the development of cataracts.

Apricots are high in fiber, which is sorely needed in the American diet, and are low in calories. If you eat them raw,
eat the skin which has a large amount of the fruit's fiber.

Another blockbuster nutrient in apricots is lycopene. Both beta-carotene and lycopene fight the process by which LDL cholesterol turns rancid and adheres to the walls of the arteries. Researchers at the Department of Agriculture say lycopene is currently considered one of the stronger antioxidants known today.

Apricots protect your heart. Whether you eat this velvety fruit by hand or include it in recipes, you'll get plenty of lycopene, an important heart protector that fights formation of cholesterol, the bad kind. Researchers at the U.S. Department of Agriculture say lycopene is one of the strongest antioxidants.

Tasty apricots are high in fiber. That means eating them can help you lose weight, control high blood sugar, and lower cholesterol levels. Fiber is essential for keeping digestion regular.

To get the most from apricots, buy them when they are still slightly firm. Once they are soft, healthful compounds begin to break down. Avoid those with green spots, because apricots don't ripen after they leave the tree. Pick yellow or orange fruits.