Apple Fruit
An apple is consumed worldwide.
It is packed with vitamins and minerals, with lots of antioxidants. Apple trees
are the most widely planted species in the Malus genus, with millions planted
worldwide. The tree's wild parent, Malus sieversii, is still prevalent in
Central Asia. Apples have been grown in Asia and Europe since ancient times, and
European colonists bring apple to North America. In many cultures, including
the Norse, Greek, and European Christian traditions, apples have religious and
mythological significance.
Other Names of Apple
Apple comes from the M.
domestica Species. Other synonyms of apples are Malus communis Desf, Malus pumila Mil, M.
frutescens, M. paradisiaca , MedikusM, sylvestris Mil, Pyrus malus L, Pyrus
malus var, paradisiaca L and Pyrus dioica Moench
Description of Apple
The apple tree is a deciduous tree that
grows to be 2 to 4.5 metres tall in cultivation and up to 9 metres tall in the
wild. The size, form, and branch density of cultivated plants are determined by
rootstock selection and trimming procedures. The leaves are dark green in color,
simple ovals shape with serrated margins and slightly downy from undersides.
In the spring, spurs and some long
branches produce blossoms at the same time as the leaves are budding. The 3–4 centimeter
flowers are white with a pink tinge that fades over time, five petaled, and
have a cyme with 4–6 flowers in the inflorescence. The "king bloom"
is the inflorescence's centre flower; it opens first and can produce a larger
fruit.
The fruit is a pome that ripens in late
summer or early autumn and comes in a variety of sizes. Due to market demand,
commercial farmers attempt to create an apple with a diameter of 7 to 8.5 cm.
Some consumers, particularly in Japan, prefer a larger apple, whereas apples
under 5.5 cm are mostly used for juice production and have limited fresh market
value. The skin of ripe apples is often red, yellow, green, pink, however there
are many bi and tri color varieties available. Rusty skin, which is rough and
black, can be entirely or partially present. The skin is protected by an
epicuticular wax layer. The exocarp (flesh) is usually a pale yellowish-white color,
but it can sometimes be pink.
Apple Varieties
The popular varieties of apples are:
Alice, Ambrosia, Arkansas Black, Aroma, Belle de Boskoop, Bramley, Cox's Orange Pippin, Cox Pomona, Cripps Pink, Discovery, Egremont Russet, Fuji, Jonagold, Lobo, Gala, Gloster, Golden Delicious, Pacific rose, Red Delicious, Sampion, Goldrenette, Granny Smith, Honeycrisp, James Grieve, McIntosh, Stark Delicious, SugarBee, Summerred', Tellissaare & Yellow Transparent.
Uses of Apple
All parts of the apple fruit, including
the skin, are edible to humans except the seeds. The core, which contains the
seeds and runs from stem to bottom, is normally not eaten and discarded.
Apples can be eaten in a variety of ways, including juice, salads, baked pies, sauces and spreads like apple butter, and other baked foods. Apples are sometimes used in savoury dishes like sausage and stuffing.
Apples and apple products are preserved
using a variety of methods for long use. Apples can be preserved in a variety
of ways, including canned, dried, and frozen. Apples that have been canned or
frozen are later baked into pies or other prepared foods. Bottled apple juice
or cider is also available. The juice of an apple is frequently concentrated and
frozen.
Popular Uses of Apple
Apples are frequently consumed uncooked.
Dessert or table apples are cultivars bred for raw consumption.
A toffee apple is a traditional British
confection produced by drizzling hot toffee over an apple and allowing it to
cool. Candy apples and caramel apples are similar desserts in the United States.
Apples are eaten with honey on Rosh
Hashanah, the Jewish New Year, to signify a sweet new year.
Apples are used in numerous sweets,
including apple pie, apple crumble, apple crisp, and apple cake. Some apple
cultivars produce a purée known as apple sauce when cooked. Apple butter and
apple jelly are also created from apples. They're frequently baked or stewed,
and they're also used in (cooked) meat recipes. Apples that have been dried can
be eaten or reconstituted (soaked in water, alcohol or some other liquid).
Apple juice is made by milling or pressing
apples, and it can be drunk unfiltered (called apple cider in North America) or
filtered. Filtered juice is frequently concentrated and frozen before being
reconstituted and consumed later. Cider (sometimes known as hard cider in North
America), ciderkin, and vinegar can all be made from apple juice that has been
fermented. Various alcoholic beverages, such as applejack, Calvados, and
apfelwein, can be made through distillation.
Apple Nutrition Facts
|
Apple Nutrition Value Nutritional value per
100 g |
|
|
Energy |
52 kcal |
|
Carbohydrate |
13.81 g |
|
Sugar |
10.39 g |
|
Dietary Fiber |
2.4 g |
|
Fat |
0.17 g |
|
Protein |
0.26 g |
|
Vitamins Quantity %DV† |
|
|
Vitamin A Beta-Carotene |
0% 0% |
|
Thiamine (B1) |
1% |
|
Riboflavin (B2) |
2% |
|
Niacin (B3 |
1% |
|
Vitamin B6 |
3% |
|
Folate (B9) |
1% |
|
Vitamin C |
6% |
|
Vitamin E |
1% |
|
Vitamin K |
2% |
|
Minerals Quantity %DV† |
|
|
Calcium |
1% |
|
Iron |
1% |
|
Magnesium |
1% |
|
Manganese |
2% |
|
Phosphorus |
2% |
|
Potassium |
2% |
|
Zinc |
0% |
|
Sodium |
0% |
|
Water |
85.56 g |
Health Benefits of Apple
The well-known adage "an
apple a day keeps the doctor away" literally means that eating fruit high
in antioxidants and fibre helps to maintain good health. The following are some
of the important health benefits of apples:
Apple Improve Digestion
Apples contain both soluble and
insoluble fibre. The soluble fibre helps slow down the digestion process,
allowing you to feel full. It also slows the digestion of glucose, which helps
to control blood sugar. Insoluble fibre present mostly in apple skin can help
to clean body's system and aid with constipation and regularity. Make sure to
eat the apple with the skin on.
Apple Lower Cholesterol and Blood Pressure
Juicy apples are packed with
lots of fibre content, which has many positive effects on the human body.
Consumption of apples may help to reduce blood cholesterol levels as well as
blood pressure. In water, soluble fibre dissolves to form a gel-like substance.
Soluble fibre lowers the risk of atherosclerosis (restricted blood flow in the
arteries due to plaque accumulation) and heart disease by preventing
cholesterol deposition in the lining of blood vessel walls. The fibre contained
in apple can also aid in the regulation of blood pressure within limit. A study
found that consuming more soluble fibre was linked to a lower risk of
cardiovascular disease.
Apples may prevent cancer
Researchers believe this is due
to the antioxidants included in apples. Apples are rich in antioxidants, which
have been shown in to inhibit cancer cell proliferation in experiments.
Regularly eating apples has been linked to a lower risk of cancers such as
colorectal, oral cavity, esophageal, and breast cancers. The fibre in apples
may provide cancer-preventing perks.
A Healthy Immune System
A healthy immune system keeps
the body free from diseases and also fights against diseases. Apples have a lot
of antioxydants, which are essential constituents for a healthy immune system.
Soluble fibre rich apples
helped to convert immune cells that are pro inflammatory into anti inflammatory
and immune supporting ones. Apples are rich in dietry fiber, which keeps the
body healthy with unwated weight gain. Apples
bolster immunity, in part because they contain immune-boosting vitamin
C.
Diabetes and Apples
Type 2 diabetes patients can
consider adding apples to their diet. The soluble fibre in apples can help to
limit the absorption of sugar into the bloodstream, which may assist to lower
blood sugar levels. A well-balanced diet rich in insoluble fibre can help you
avoid getting type 2 diabetes in the first place. People with type 2 diabetes
who consume soluble fibre can help to reduce insulin resistance and improve
blood sugar and triglyceride levels.
Apples help to reduce weight
A diet rich in fruit (and
vegetables) can help you maintain a healthy weight or lose weight.
Apples are filled with high
dietary fibre which slows digestion and the rise of blood sugar, keeping you
satiated and less likely to overeat. The those who consumed the most fibre had
a lower body weight.
Allergy from Apple
Birch-apple syndrome is a type
of apple allergy that is common in northern Europe and affects people who are
also allergic to birch pollen. A protein in apples that is similar to birch
pollen causes allergic reactions, and persons who are allergic to this protein
can acquire allergies to other fruits, nuts, and vegetables. Oral allergy
syndrome (OAS) symptoms include itching and irritation of the mouth and throat,
but in rare cases, life-threatening anaphylaxis can also occur. The allergen is
neutralised during the cooking process, therefore this reaction only happens
when raw fruit is consumed.
Toxicity of Apple seeds
Small levels of amygdalin, a
sugar and cyanide combination known as a cyanogenic glycoside, are found in
apple seeds. Small amounts of apple seeds have no negative consequences, but
exceptionally large dosages can cause problems. Because cyanogenic glycosides
must be digested before the cyanide ion can be released, the toxin may take
many hours to take effect. There have been no reports of amygdalin poisoning
from eating apple seeds, according to the Hazardous Substances Data Bank of the
United States National Library of Medicine.
0 Comments