Dried wild apples


The Boquettier, wild apple or apple wood is a  species  of tree  of the  family of  Rosaceae , spontaneously all over Europe  and occasionally cultivated.

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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 .

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