Introduction:
The apple is a pome fruit, grows on small deciduous trees or shrubs and is one of the most important fruit varieties in Europe. Depending on the variety, apples have a characteristic, usually sweetish-sour taste.
Use/Preparation:
Apples can be enjoyed raw as fruit, apple sauce, apple pie, jam, cider, schnapps, vinegar. But also dried as chips, apples are a crunchy and tasty snack for in between.
Health:
The old saying "an apple a day keeps the doctor away" speaks for the healthy effect of apples. Most of the vitamins, minerals, polyphenols and fibre contained in apples are found in the skin. Studies have shown a connection between eating apples and a reduced risk of cancer, asthma, diabetes and cardiovascular disorders. The pectin contained in apples not only aids digestion, it is also said to lower cholesterol levels. Depending on the preparation or processing method, the fructose content differs significantly. Dried apples, for example, can contain 9 times the amount of fructose as fresh apples.
Alternatives:
Young pears are a good substitute for apples in terms of taste. Other types of fruit, such as quinces, apricots, peaches, nectarines or plums can also be prepared and processed like apples.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 52/218 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 11,4 g |
| Sugar | 10,3 g |
| Protein | 0,3 g |
| Salt | 0 g |
