 Apple
Malus pumila |
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Other names |
Before the 17th century, all ‘foreign’
fruit was referred to by the generic term ‘apple’.
The French word for apple is pomme and is
directly translated as meaning ‘fruit’. Only after
the 1600s this
imported fruit of Asian origin was exclusively
identified. Before this time any fruit could have
been referred to as ‘apple’. |
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Apples, with skin
(edible parts)
Nutritional value per 100g
(3.5 oz) |
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Energy 50 kcal 220 kJ |
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Percentages are relative to US recommendations for adults based on the USDA Nutrient database
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Description |
The apple is the pomaceous (fleshy with central
seed-bearing core) fruit of the apple tree and is of
the rose family, Rosaceae. The apple is one
of the most widely cultivated tree fruits and there
are more than 7500 known cultivars. Most of the
nutrition is found in or close to the peel. |
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Part/s used |
Fruit, juice |
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Nutrients |
Apples are a good all-rounder, containing many
vitamins and minerals.
For
example, boron, while less well known than other
trace elements, helps to maintain the levels of
minerals and hormones that are needed for bone
health, may help in the prevention of calcium loss,
aid in the prevention of osteoporosis and raise
testosterone levels in men, building muscle. Apples
are a good source of Vitamin C and bioflavonoids. |
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Phytochemicals |
Apples are regarded as a good source of
antioxidants. They are rich in quercetin, catechin,
phloridzin, chlorogenic acid, catechin(s),
procyanidin, coumaric acid, chlorogenic acid and
gallic acid |
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Medicinal properties |
Apples are known to boost immunity and stimulate the
appetite. In juice form, apples are very cleansing
for the liver and gall bladder. |
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Other facts |
When conventionally farmed, apples require
substantial amounts of chemical spraying. This
affects not only the most nutritious part of the
fruit, the peel, but is also absorbed through the
root system of the tree internally to the fruit.
Organic should always be the preferred choice. |
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