Scientific name: Malus domestica.
Apples are obtained from the medium-sized tree belonging to the Rosaceae family. The apple tree is originated in the mineral-rich mountain ranges of Kazakhstan, and now being cultivated in many parts of the world.
Apple fruit features oval or pear shape; and the outer skin has different colors depending upon the cultivar type. Internally, the juicy pulp has been off-white to cream in color and has to mix of mild sweet and tart taste. Its seeds are inedible because of their bitter taste.
Hundreds of varieties of apples are either eaten as table fruits or as dessert fruit grown in the US and worldwide. Some of the apples are sought-after in cooking and baking too.
Health benefits of apple
-
Delicious and crunchy apple fruit is notable
for its impressive list of phtyto-nutrients, and anti-oxidants. Studies
suggest that its components are essential for normal growth,
development and overall well-being.
-
Apples are low in calories; 100 g of fresh
fruit slices provide only 50 calories. They, however, contain no
saturated fats or cholesterol. Nonetheless, the fruit is rich in
dietary fiber, which helps prevent absorption of dietary-LDL or bad
cholesterol in the gut. The fiber also saves the colon mucous membrane
from exposure to toxic substances by binding to cancer-causing
chemicals inside the colon.
-
Apples are rich in antioxidant phyto-nutrients
flavonoids
and polyphenolics.
The total measured anti-oxidant strength
(ORAC value) of 100 g apple fruit is 5900 TE. Some of the
important
flavonoids in apples are quercetin,
epicatechin, and procyanidin
B2. Additionally, they are also good in tartaric acid that
gives tart flavor to them.
Altogether, these compounds help the body protect from deleterious
effects of free
radicals.
-
Apple fruit contains good
quantities of vitamin-C
and beta-carotene.
Vitamin C is a powerful natural antioxidant. Consumption of foods rich
in vitamin C helps the body develop resistance against infectious
agents
and scavenge harmful, pro-inflammatory free radicals from the body.
-
Further, apple fruit is a good source
of B-complex
vitamins such as riboflavin, thiamin, and pyridoxine (vitamin B-6).
Together these vitamins help as co-factors for enzymes in metabolism as
well as in various synthetic functions inside the body.
-
Apple also contains a small amount of minerals
like potassium, phosphorus, and calcium. Potassium is an important
component of cell and body fluids helps controlling heart rate and
blood pressure; thus, counters the bad influences of sodium.
| Energy | 50 Kcal | 2.5% |
| Carbohydrates | 13.81 g | 11% |
| Protein | 0.26 g | 0.5% |
| Total Fat | 0.17 g | 0.5% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.40 g | 6% |
| Vitamins | ||
|---|---|---|
| Folates | 3 µg | 1% |
| Niacin | 0.091 mg | 1% |
| Pantothenic acid | 0.061 mg | 1% |
| Pyridoxine | 0.041 mg | 3% |
| Riboflavin | 0.026 mg | 2% |
| Thiamin | 0.017 mg | 1% |
| Vitamin A | 54 IU | 2% |
| Vitamin C | 4.6 mg | 8% |
| Vitamin E | 0.18 mg | 1% |
| Vitamin K | 2.2 µg | 2% |
| Electrolytes | ||
| Sodium | 1 mg | 0% |
| Potassium | 107 mg | 2% |
| Minerals | ||
| Calcium | 6 mg | 0.6% |
| Iron | 0.12 mg | 1% |
| Magnesium | 5 mg | 1% |
| Phosphorus | 11 mg | 2% |
| Zinc | 0.04 mg | 0% |
| Phyto-nutrients | ||
| Carotene-ß | 27 µg | -- |
| Crypto-xanthin-ß | 11 µg | -- |
| Lutein-zeaxanthin | 29 µg | -- |
Selection and Storage
Fresh
apples are readily
available in the stores all around the season. Choose fresh, bright,
firm textured apples with rich flavor.
Avoid fruits with pressure marks over their surface as they indicate
underlying mottled of
pulp.
Fresh apples
can be kept at room temperature for few days and stored inside the
refrigerator for two to three weeks. Wash them in clean running cold
water before use to remove any surface dust and pesticide/fungicide
residues.
Preparation and Serving tips
Wash apples
thoroughly in the running water to remove any surface dust,
insecticide/fungicide sprays. Trim off top end using a paring knife and
cut the fruit into two equal halves. Take out tiny, centrally placed,
bitter seeds. Slice the fruit into desirable cubes or slices.
|
 |
| Apple fruit sections. | Apples
pie. Photo by: kanko |
-
Eat apple fruit as they are, along with their
peel in order to
get maximum health-benefits.
-
Sliced apple turns brown (enzymatic brownish
discoloration) on exposure to air
due to conversion in iron form from ferrous
oxide to ferric
oxide. If you have to serve them sliced, rinse slices in
water added with few drops of fresh
lemon.
-
Cloudy as well as clear apple juice is a
healthy alternative drink with dinner.
-
Apple
fruit
is also used in the preparation of
fruit
jam, pie, and fruit salad.
Safety profile
Good yield
demands close attention and supervision of apple crop. According to the
environmental-working group reports, apple fruit is one of the heavily
pesticide-contaminated produce. The most common pesticides found on
apple are organo-phosphorous and organo-chloride pesticides like
Permethrin and DDT. Therefore, it is recommended to wash the fruit
thoroughly before use. (Medical
disclaimer).
http://www.nutrition-and-you.com/apple-fruit.html
