Apple

The apple is a pomaceous fruit and is botanically a rosaceous plant.

There are over 20 000 apple varieties worldwide and that means a huge variety in tastes. Apples contain a lot of pectin, a sort of dietary fibre that has the effect of regulating digestion and lowering cholesterol. For this reason, a grated apple is a proven remedy for diarrhoea in children. Fruit acids such as apple acid and citric acid are contained in the pulp. Most of the apple’s vitamins and trace elements are found in the skin. Therefore, apples should be eaten with their skin. The actual content of health promoting substances varies depending on the apple’s variety, weather conditions, and place of growth on the tree (tree top, outer branches or inner branches), as well as fertilizing or storage.

Season: Year round (depending on type)

Nutritional Value: Apple – Swiss food composition database

 

Did you know...?

The pulp of a cut apple can turn brown when exposed to air, but the apple can still be safely eaten. Wrap a cut apple in foil or drizzle it with lemon juice to help reduce browning.

1 portion a day corresponds to:

A medium-sized apple