Common Cuisine |

Nutrition varies slightly between types of apples, but here is a general idea. A one cup serving of raw apple, with skin, contains about 3 grams of fiber and 14 grams of sugars. It has about 10% of your daily vitamin C requirement, as well as small percentages of vitamins A, E, K, B6, Thiamine, Riboflavin, Niacin, B6, and Folate.

To get the best nutritional punch out of an apple, leave the skin on. Most of the fiber is in the skin, and about half of the vitamin C lies just beneath the surface. Also, since vitamin C is light and heat sensitive, the best way to protect that nutrient is to eat it raw and unpeeled. And raw apples are so portable! They make a terrific snack because they satisfy your sweet tooth, provide some nutrition, and even leave your mouth feeling fresh afterward.

There are more varieties of apples than you will probably be able to try in your lifetime (like in the thousands). They range in flavor from sweet to tart, and in texture from soft to crisp; and vary in color from green to yellow to red. They ripen at different times of the growing season and vary in their ideal climate requirements.

So how do you choose an apple? One way is to figure out what grows locally, and try those. Local apples are more likely to reach you in peak condition. And it never hurts to support the local economy.

Another way to choose is to just try something different each time and figure out what you like. A few years ago I would have told you that my favorite apple was a golden delicious. But then someone brought me a tart Pink Lady, and now I buy those whenever I can find them. Many people like Gala and Fuji apples for their sweetness, McIntosh for the crunch, and Granny Smith for pie.

The truth is that the best apple for your application is the one you like the best. My Golden Delicious tree showered me with so many apples this year, I am just preserving them and not complaining that they are not the Cortland or McIntosh that I usually prefer.

Good luck in your apple choosing! Any apple is a good one if you eat it.

Sources include:
www.NutritionData.com
University of Illinois Urban Extension
www.AppleJournal.com