Apple Nutrition

Apples and Juice One medium apple with skin contains almost 4 grams of dietary fiber. Apples can be a key food in your dietery plans. Scientific studies have been done to suggest eating apples on a regular basis improve your overall health and help prevent certain diseases.Apples contain no fat, cholesterol, or sodium, and contain small amounts of potassium, which may help in promoting a healthy heart, as well as health-conscious blood pressure and a healthy weight.

Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of atherosclerosis and heart disease. The insoluble fiber in apples provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system.

Close to half of the vitamin C content found in apples is just beneath the skin. Eating the skin will help to increase insoluble fiber content. Most of an apple’s fragrance cells are also concentrated in the skin and as they ripen, the skin cells develop more aroma and flavor.

Know Some of Your Apples Varieties

Red Delicious: This apple is a snacking-favorite, American classic. A crisp apple with a mild, sweet flavor, good for eating out of hand, or used in salads; not so good in baking. Havested September and October, available all year.

Originating in Peru, Iowa; making it to market in 1874.

Golden Delicious: An all-purpose apple, sweet and mellow tasting. Great for snacking, cooking, and baking. Eat out of hand, use in salads, pies, sauces, for baking and freezing. Available all seasons.

Originating in Clay County, West Virginia; making it to market in 1914.

Gala: Showing pinkish-orange stripes over a yellow background. A crisp, sweet and fragrant apple. Great for snacking and salads, though can be used in pies and baking. Galas will be found September through May.

Originating in New Zealand; making it to market in 1965.

Fuji: This super-sweet and crisp apple was introduced from Japan to the U.S. in the 1980’s - now U.S. produces more Fuji’s than Japan. Gaining new fans every year, this apple is great in salads, and holds it texture when used in baking. Found October through August.

Originating in Japan; making it to market in 1962.

Braeburn: A sweet-tart, spicy flavored apple. Color will vary from orange to red over a yellow background. Aromatic, crisp and juicy, and firm - great for snacking and baking. Available October through July.

Originating in New Zealand; introduced to market in 1952.

Jonagold: A crisp, juicy, orange-tinted apple has a tangy-sweet flavor. Terrific for eating out of hand, cooking and makes wonderful pies. Washington Jonagolds will be found from September through April.

Originating in New York; made it way to market in 1968.

Red Rome (Rome Beauty): Named for an apple-growing area in Ohio, not Italy. Slightly tart. Best for baking. Available October to August.

Winesap: Granddaddy of American apples! Wine - like flavor. All purpose apple. Available November to July.

Granny Smith: A tart, crisp, juicy and verstile, green apple. An excellent apple for snacking, baking, salads. Available all year-round.

Originating in Australia, by Maria Ann Smith; brought to market in 1868.

McIntosh: First apple tree planted by John McIntosh about 1811. Two-toned red and green. All purpose apple. Available September to June.

Jonathan: Deep red; mildly tart, rich flavor. Versatile apple-excellent for snacking and baking. Available September to August.