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Apple

​Malus domestica. Rosaceae family. Depending on the variety, apples come in many different shapes, colours, textures, smells, and flavours. The average diameter is 6-9 cm. Its shape can be more or less round. Inside are contained brown-coloured seeds. Almost all varieties have shiny, smooth skin with golden, red, green, or two-toned colours. The flavour may be more or less sour or sweet and the flesh juicier or crisper depending on the variety.

 NUTRITIONAL VALUES

Protein

0,2 gr.

Iron

0,2 mg.

Vitamins

A-C - B6

Calories

59 kcal.

Carbohydrates

12 gr.

Cholesterol

0 mg.

Fibre

2,7 gr.

Calcium

7 mg.

RECOMMENDATIONS

Recommendations for use

There’s almost no limit to how apples can be used. Natural, compote, juice, jelly, pastries, accompaniment for meat, fish, and egg dishes, salads, cider, spirits, baked, fried, and vinegar.

Storage recommendations

Optimal temperature: 0º C                                    % Relative humidity: 90 - 95%

CULTIVAR ORIGIN AND VARIETIES

​Golden Delicious, Red Delicious, Royal Gala, Fuji, Pink Lady, Granny Smith, Canada Gris, Kanzi, Jonagored.

MORE INFORMATION

Apples’ anti-oxidant properties are due to the phytochemical elements that they contain, most abundant in the skin. Apples are particularly recommended for diets for preventing cardiovascular disease, degenerative diseases, and cancer. Perhaps the best-known property of apples is their intestinal regulatory action. If you eat it raw and with the skin, it is useful for treating constipation, and if the apple is peeled, grated, and blackened, it has the opposite effect on our bodies, becoming astringent.

 
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