MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: FRUIT
(Raw with Skin)
HEALTH BENEFITS OF APPLES
APPLES REALLY ARE GOOD FOR YOU!
Eating fresh apples is always good for you, but to get the full nutritional benefits associated with eating apples you should eat at least one fresh apple every day. The average U.S. consumer eats about 19 pounds of fresh apples a year - about one apple per week. Ongoing consumer attitude tracking in nine major markets across the United States has shown that Washington apples remain number one as far as consumers are concerned. According to a one report, 56 percent of those surveyed named Washington as the brand they look for when buying apples. (Washington Apple Commission)
WHOLE-BODY HEALTH BENEFITS
Apples lower blood cholesterol, improve bowel function, reduce risk of stroke, prostate cancer, type II diabetes and asthma. The disease-fighting profile of apples provides a multitude of health benefits, including a potential decreased risk of cancer and heart disease. Several recent studies suggest apples may provide a "whole-body" health benefit. A number of components in apples, most notably fiber and phytonutrients have been found in studies to lower blood cholesterol and improve bowel function, and may be associated with a reduced risk of ischemic heart disease, stroke, prostate cancer, type II diabetes and asthma. Preliminary research from Finland indicates diets with the highest intake of apple phytonutrients were associated with a 46 percent reduction in the incidence of lung cancer. Findings indicate that two apples a day or 12 ounces of 100% apple juice reduced the damaging effects of the "bad" LDL cholesterol. (Interpoma 2002 Conference, Bolzano, Italy, Dianne Hyson, Ph.D., M.S., R.D., University of California-Davis)
Over the past four years, apple consumption has been linked with reduced cancer risk in several studies. A 2001 Mayo Clinic study indicated that quercetin, a flavonoid abundant in apples, helps prevent the growth of prostate cancer cells. A Cornell University study indicated phytochemicals in the skin of an apple inhibited the reproduction of colon cancer cells by 43 percent. The National Cancer Institute has reported that foods containing flavonoids like those found in apples may reduce the risk of lung cancer by as much as 50 percent. (Carcinogenesis, March, 2001, Nature, June, 2000, Journal of the National Cancer Institute, January, 2000)
Two recent British studies indicated that eating apples can improve lung health. A study of Welsh men indicated that people who ate at least five apples per week experience better lung function. Researchers at the University of Nottingham reported that those who ate five apples per week also had a lower risk for respiratory disease. In the Netherlands at the University of Groningen, apples were singled out as a fruit that could cut smokers risk of COPD (chronic obstructive pulmonary disease) in half. Scientists believe antioxidants found in apples may ward off disease by countering oxygen's damaging effects on the body. (American Thoracic Society Meeting, May 2001, Thorax, January 2000)
HEART DISEASE & STROKE PREVENTION
A Finnish study published in 1996 showed that people who eat a diet rich in flavonoids have a lower incidence of heart disease. Other studies indicate that flavonoids may help prevent strokes. (The British Medical Journal, 1996)
Apples are a delicious source of dietary fiber, and dietary fiber helps aid digestion and promotes weight loss. A medium apple contains about five grams of fiber, more than most cereals. Also, apples contain almost zero fat and cholesterol, so they are a delicious snack and dessert food that is good for you.
APPLES ARE HEART-HEALTHY
Researchers at the University of California-Davis recently reported that apples and apple juice may help protect arteries from harmful plaque build-up. In the first study conducted in humans, adults who added two apples, or 12 ounces of 100 percent apple juice, to their daily diet demonstrated a significant slowing of the cholesterol oxidation process that leads to plaque build-up - thereby giving the body more time to rid itself of cholesterol before it can cause harm.
AGE-RELATED MEMORY IMPROVEMENT LINKED WITH CONSUMPTION OF APPLE PRODUCTS
New Study Finds Consuming Apple Juice Associated With Brain Health In Older Animals
LOWELL, MASS. (January 19, 2006) - "An apple a day" now has new meaning for those who want to maintain mental dexterity as they age. New research from the University of Massachusetts Lowell suggests that consuming apple juice may protect against cell damage that contributes to age-related memory loss, even in test animals that were not prone to developing Alzheimer's disease and other dementias.
"This new study suggests that eating and drinking apples and apple juice, in conjunction with a balanced diet, can protect the brain from the effects of oxidative stress - and that we should eat such antioxidant-rich foods," notes lead researcher Thomas B. Shea, Ph.D., director of the University of Massachusetts Lowell's Center for Cellular Neurobiology and Neurodegeneration Research, whose study was just published in the latest issue of the Journal of Alzheimer's Disease. Although more research is needed, Shea is excited about these brain health findings, which are encouraging for all individuals who are interested in staying mentally sharp as they age.
Using a well-established animal protocol, Shea and his research colleagues assessed whether consumption of apple juice was protective against oxidative brain damage in aging mice, damage that can lead to memory loss. "These newer findings show that there is something in apples and apple juice that protects brain cells in normal aging, much like the protection we previously saw against Alzheimer-like symptoms," says Shea.
The researchers evaluated adult and aged mice using a standard diet, a nutrient-deficient diet, and a nutrient-deficient diet supplemented with apple juice concentrate in drinking water. Although the adult mice tested were not affected negatively by the deficient diets, the aged mice were, which is consistent with normal aging due to oxidative neurodegeneration. The effect on cognition among the aged mice was measured through well-established maze tests, followed by an examination of brain tissue. However, the aged mice who consumed the diets supplemented with apple juice performed significantly better on the maze tests and all had less oxidative brain damage than those on the standard diet.
Supplementation by apple juice fully protected the aged mice from the oxidative stress caused by the nutrient-deficient diet. In addition, stronger mental acuity resulted when the aged mice consumed the human equivalent of 2 to 3 cups of apple juice or approximately 2 to 4 apples per day. "We believe that this effect is due to the apple's naturally high level of antioxidants," states Shea. Previous research with his colleagues also determined that it is not the sugar and energy content of the apple juice, but the antioxidant attributes of apple juice that are responsible for the positive effects.
This study was sponsored through an unrestricted grant by the U.S. Apple Association and the Apple Products Research and Education Council. The research abstract can be found at http://www.j-alz.com/issues/8/vol8-3.html.
Apples (Raw, With Skin)
Scientific Name: Malus Sylvestris
Courtesy of Rick Hall, About.com Nutrition Guide
Apple Nutrient Units 1 medium (2 3/4 inches diameter)
(Approximately 3 per pound)
PROXIMATES Water g 115.823 Energy kcal 81.420 Energy kj 340.860 Protein g 0.262 Total Lipid (Fat) g 0.497 Carbohydrate, By Difference g 21.045 Fiber, Total Dietary g 3.726 Ash g 0.359 Minerals Calcium, Ca mg 9.660 Iron, Fe mg 0.248 Magnesium, Mg mg 6.900 Phosphorus, P mg 9.660 Potassium, K mg 158.700 Sodium, Na mg 0.000 Zinc, Zn mg 0.055 Copper, Cu mg 0.057 Manganese, Mn mg 0.062 Selenium, Se mcg 0.414 Vitamins Vitamin A, IU IU 73.140 Vitamin A, RE mcg_RE 6.900 Alpha Carotene mcg ---- Beta Carotene mcg ---- Beta Cryptoxanthin mcg ---- Lycopene mcg ---- Lutein Plus Zeaxanthin mcg ---- Thiamin (Vitamin B-1) mg 0.023 Riboflavin (Vitamin B-2) mg 0.019 Niacin (Vitamin B-3) mg 0.106 Pantothenic Acid (Vitamin B-5) mg 0.084 Vitamin B-6 mg 0.066 Folate (Vitamin B-9) mcg 3.864 Vitamin B-12 mcg 0.000 Choline ---- ---- Betaine ---- ---- Vitamin C, Ascorbic Acid mg 7.866 Vitamin D (D-2, D-3) ---- ---- Vitamin E mg_ATE 0.442 Vitamin K ---- ---- Lipids Fatty Acids, Saturated g 0.080 4:0 Butyric g 0.000 6:0 Caproic g 0.000 8:0 Caprylic g 0.000 10:0 Capric g 0.000 12:0 Lauric g 0.001 14:0 Myristic g 0.003 16:0 Palmiti g 0.066 18:0 Stearic g 0.010 Fatty Acids, Monounsaturated g 0.021 16:1 Palmitol g 0.001 18:1 Oleic g 0.019 20:1 Eicosen g 0.000 22:1 Erucic g 0.000 Fatty Acids, Polyunsaturated g 0.145 18:2 Linoleic g 0.120 18:3 Linolenic g 0.025 18:4 Stearidon g 0.000 20:4 Arachidon g 0.000 20:5 EPA g 0.000 22:5 DPA g 0.000 22:6 DHA g 0.000 Cholesterol mg 0.000 Phytosterols mg 16.560 Amino Acids Tryptophan g 0.003 Threonine g 0.010 Isoleucine g 0.011 Leucine g 0.017 Lysine g 0.017 Methionine g 0.003 Cystine g 0.004 Phenylalanine g 0.007 Tyrosine g 0.006 Valine g 0.012 Arginine g 0.008 Histidine g 0.004 Alanine g 0.010 Aspartic Acid g 0.047 Glutamic Acid g 0.028 Glycine g 0.011 Proline g 0.010 Serine g 0.011
APPLE VARIETIES, USE SUGGESTIONS & RECIPES
RED DELICIOUS: This is a classic, American favorite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Red delicious apples are great in salads since they are crunchy with a mildly sweet flavor. These apples have been grown in the State of Washington since the 1920's. They are harvested in September and October and are available throughout the year. They were introduced to the American market in 1874 and originated in Peru, Iowa. Their source is unknown, but they were discovered as a chance seedling on the farm of Jesse Hiatt. The variety was originally known as Hawkeye.
For recipes using the Red Delicious Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Red Delicious Apple Recipes
GOLDEN DELICIOUS: This apple is THE all-purpose apple. The Golden Delicious is mellow and sweet in flavor and are great for eating right out of your hand, cooked and in salads. In salads and other dishes, their flesh stays white longer than other apples. They are excellent in pies, sauces, baking, and freezing. These apples are grown in the dry, warm climate of Eastern Washington State. They are harvested in September and are available throughout the year. They were introduced to the American market in 1914 and originated in Clay County, West Virginia. Their source is unknown, but they may the result of a chance seedling traced to Golden Reinette and Grimes Golden.
For recipes using the Golden Delicious Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Golden Delicious Apple Recipes
GALA: This apple has pinkish-orange stripes over a yellow background as a signature. It is a crisp, aromatically-sweet, snappy apple. Galas have gained popularity among consumers in the last 15 years or so. Snacking and salads are their primary uses. They are good for pies and baking. Gala harvest begins in the middle of August and lasts through early September. Galas are stocked September to May. There origin on the market was in 1965 and their place of origin is New Zealand. Gala is a cross of Cox's Orange Pippin and Golden delicious developed by New Zealand plant breeders.
For recipes using the Gala Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Gala Apple Recipes
FUJI: This apple is immensely flavorful. As new variety of apple, it was introduced to the U.S. from Japan in the 1980's, but now the U.S. produces more Fujis than Japan. Each year, this big, super-sweet crisp apple gains new fans. The Fuji holds its texture when baked. It is known for its hard texture and syrupy sweetness. It is also excellent for baking and salads. The Fuji apples grown in Washington's cool weather in the late fall helps develop its reddish-pink color and superb flavor. Fujis are harvested in October and can be purchased October to August. This variety is a cross of Red Delicious and Ralls Janet bred at a Japanese research station.
For recipes using the Fuji Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Fuji Apple Recipes
GRANNY SMITH: This apple is extremely tart, crisp, juicy and versatile. They are available year-around. Grannies are a favorite of apple pie bakers. They are also excellent for snacking and salads. Warm days and cool nights ensure crunch and flavor for October harvest. Their introduction to the market was in 1868 and their place of Origin was Australia. They are believed to be descended from French crabapples cultivated by Australian grandmother Marie Ann Smith.
For recipes using the Granny Smith Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Granny Smith Apple Recipes
BRAEBURN: This apple's rich, sweet-tart, spicy flavor is high-impact. Color varies from orange to red over a yellow background. Aromatic, juicy and crisp, this apple is very firm. Braeburns are great for snacking and baking. These apples are harvested in September and early October. Consumers can purchase Braeburns from October through July. Their introduction to the market was in 1952 and their place of origin is New Zealand. Their parentage is uncertain, discovered as a chance seedling. It is probable the parents are Lady Hamilton and Granny Smith.
For recipes using the Braeburn Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Braeburn Apple Recipes
JONAGOLD: This juicy, orange-tinted apple has a tangy-sweet flavor. It's excellent for fresh eating, cooking and makes a great pie. A warm dry summer and cool fall ensure that the delicate flavor develops fully for September harvest. Washington Jonagolds are stocked from September through April. Their introduction to the market was in 1968 and their place of origin is New York. The parentage is a cross of Golden Delicious and onathan developed in a New York apple breeding program.
For recipes using the Jonagold Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Jonagold Apple Recipes
CRIPPS PINK: A firm, crisp flesh and a unique, tangy-tart, sweet-flavor are characteristic of this apple. Snackers and bakers give the variety high marks in consumer tastings. Cripps Pink is the last apple harvested in Washington State in late October. Crisp fall nights bring on the bright pink color that gives the apple its name. Supplies of Cripps Pink last from November to August. Cripps Pink was introduced to the market in 1985 and the place of origin is Australia. It is a cross of Golden Delicious and Lady Williams developed in a Western Australia breeding program.
For recipes using the Cripps Pink Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Cripps Pink Apple Recipes
CAMEO: With a zingy crunch, Cameo holds its texture for long periods. When shopping for apples, look for the variety's characteristic white spots on the skin. The variety was discovered as a chance seedling in a Washington state orchard in the 1980's. Cameos are harvested in September and October and are available from October to August. Their introduction to the market was in 1987 and their place of origin was Dryden, Washington. They were discovered as a chance seedling in Washington's Wenatchee River Valley.
For recipes using the Cameo Apple, see:
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Cameo Apple Recipes
GENERAL APPLE RECIPES
BestApples.com: Eat More Apples Recipes TheDailyMeal.com: Apple Recipes AllRecipes.com: Apple Recipes
Return To Fruit Index
Top of Page
USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet.
Your daily values may be higher or lower based on your individual needs.
HELPFUL RELATED MOONDRAGON NUTRITION BASICS LINKS
MoonDragon's Nutrition Basics Index MoonDragon's Nutrition Basics: Amino Acids Index MoonDragon's Nutrition Basics: Antioxidants Index MoonDragon's Nutrition Basics: Enzymes Information MoonDragon's Nutrition Basics: Herbs Index MoonDragon's Nutrition Basics: Homeopathics Index MoonDragon's Nutrition Basics: Hydrosols Index MoonDragon's Nutrition Basics: Minerals Index MoonDragon's Nutrition Basics: Mineral Introduction MoonDragon's Nutrition Basics: Dietary & Cosmetic Supplements Index MoonDragon's Nutrition Basics: Dietary Supplements Introduction MoonDragon's Nutrition Basics: Specialty Supplements MoonDragon's Nutrition Basics: Vitamins Index MoonDragon's Nutrition Basics: Vitamins Introduction
NUTRITION BASICS ARTICLES
MoonDragon's Nutrition Basics: 4 Basic Nutrients MoonDragon's Nutrition Basics: Avoid Foods That Contain Additives & Artificial Ingredients MoonDragon's Nutrition Basics: Is Aspartame A Safe Sugar Substitute? MoonDragon's Nutrition Basics: Guidelines For Selecting & Preparing Foods MoonDragon's Nutrition Basics: Foods That Destroy MoonDragon's Nutrition Basics: Foods That Heal MoonDragon's Nutrition Basics: The Micronutrients: Vitamins & Minerals MoonDragon's Nutrition Basics: Avoid Overcooking Your Foods MoonDragon's Nutrition Basics: Phytochemicals MoonDragon's Nutrition Basics: Increase Your Consumption of Raw Produce MoonDragon's Nutrition Basics: Limit Your Use of Salt MoonDragon's Nutrition Basics: Use Proper Cooking Utensils MoonDragon's Nutrition Basics: Choosing The Best Water & Types of Water
RELATED MOONDRAGON HEALTH LINKS & INFORMATION
MoonDragon's Nutrition Information Index MoonDragon's Nutritional Therapy Index MoonDragon's Nutritional Analysis Index MoonDragon's Nutritional Diet Index MoonDragon's Nutritional Recipe Index MoonDragon's Nutrition Therapy: Preparing Produce for Juicing MoonDragon's Nutrition Information: Food Additives Index MoonDragon's Nutrition Information: Food Safety Links
MOONDRAGON'S REALM - WEBSITE DIRECTORY
A website map to help you find what you are looking for on MoonDragon.org's Website. Available pages have been listed under appropriate directory headings.