Description
The apple is the fruit of the apple tree . It is edible and has a sweet or tangy taste depending on the variety. It is one of the most consumed fruits in the world.
Nutritional contributions
The energy intake of the apple (52 kilocalories / 100 g, or 85 kcal for a medium sized apple) comes not from fats , but fructose and carbohydrates slowly assimilated by the body . The nutritional profile of the apple makes it a fruit quite suitable for athletes. Indeed, in the context of physical activities, the components of the apple act in a beneficial way on the body before, during and after the effort.
It is vitamin C that apple is best provided with an average of 10 mg per 100 g, but can range from 0.1 to 30 mg depending on the variety: in the outer part of the pulp and more in the skin, since it contains four to five times more of this vitamin than the rest of the fruit. It is better to chew the apple without peeling, having just taken care however to wash it. The ‘Ribston Pipping’, ‘Reinette d’Orléans’, ‘Reinette Pineapple’ or ‘Ontario’ apples are heavily loaded with vitamin C (20 to 30 mg per 100 g), while Golden Delicious , Red Delicious or Granny Smith usually contain less than (2 to 6 mg on average).
The other vitamins contained in the apple, B1, B2, PP, B5, B6, B9, provitamin A (β-carotene, 0.07 mg per 100 g) and vitamin E (0.5 mg per 100 g), also contribute to make this fruit a true primer of the form.
Long-term storage results in a decrease in vitamin levels of about 15% and cooking causes partial vitamin destruction, of the order of 25 to 30% for cooking the baked apple.
The apple also contains pectin (mainly in its pips). The gel formed by pectin traps fats, thus regulating cholesterol levels .
