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Apple

What is the origin of The Apple ?

Apple

In 1080, in the classic Chanson de Roland, the term “pomme” first appears in the French language. It is derived from the popular Latin term poma, which meaning “fruit” and supplanted the ancient Latin word malum. The latter name, which means “evil, terrible,” recalls many cultures' stories about the apple being a sign of debauchery. The Roman Catholic Church attempted to demonize all symbols connected with evil, including the apple, which was dubbed malum, then malus, which is still the Latin name of the species today, in order to deter its faithful who continued in their pagan practices. Because the apple bloom has 5 petals and the fruit lodges its seeds in a structure with 5 branches, it has been linked to the figure of the pentagram, which originally signified the Mother Goddess.
The apple tree is most likely indigenous to a large range spanning from the Caucasus to the Tian Shan mountains on China's outskirts. Colonies of Malus sieversii, one of the likely wild progenitors of cultivated apple and crabapple trees, still exist in this region. The species whose fruit we eat today, on the other hand, is a hybrid that does not grow naturally in the wild. It would have begun to spread 8000 years before our period, borrowing from merchants and travelers the ancient roadways built for commercial reasons. Apple remains going back thousands of years have been discovered during excavations in Jericho, Jordan Valley.
Three hundred years before our time, the Greek philosopher Theophrastus detailed six types of apple trees, as well as how to care for them and how to propagate them through grafting procedures. Direct sowing (pips) plants produced poorer fruit than grafted trees, which was previously recognized at the time. The apple tree was extended across the Roman Empire, including the British Isles, by the Romans, who excelled at its cultivation. We know roughly thirty types in the first century of our age.
The apple tree, which was brought to France by the Loire Valley, is flourishing in castle gardens. There were 100 variants in France alone in the 16th century, and a French nurseryman had more than 500 varieties in his catalog in the 19th century.

Apple
Apple

What Are The Nutritional and caloric values ​​of The Apple ?

Apple

Apples have a well-balanced vitamin and mineral profile. Antioxidants and dietary fiber are abundant in them.
The apple is a fruit with a reasonable amount of energy.
The majority of its calories come from carbs. They also add to its sweet flavor, with organic acids providing a tangy note.
Potassium, phosphorus, zinc, copper, and manganese are among the minerals and trace elements dissolved in it, which account for more than 84 percent of its weight.
Its skin and meat contain a wide range of vitamins, including vitamin C, group B vitamins, vitamin E, and vitamin A, although only in small amounts.
The skin contains four to six times more vitamin C than the pulp, yet it only accounts for roughly a quarter of the fruit's total vitamin C consumption (around 25%).
Apples also contain several antioxidant chemicals, including flavonoids.
It has a lot of fibers that are mostly made up of soluble pectic materials (pectins, protopectins, pectin acid …).
It is better not to peel them in order to reap their benefits: their skin contains 2 to 6 times more antioxidant chemicals than their meat (particularly the red types), as well as a significant portion of the fruit's total fiber.
Apples are a seasonal fruit.
Every day, the National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits or vegetables, and taking advantage of seasonal variability. Apples are better in the fall if they are available all year on the stalls.
One serving of fruit is equal to a small apple or half an apple of fair size.
Apple consumption (two or more per week) is reported to improve respiratory function and reduce the occurrence of asthma and respiratory tract illnesses .
Apple eating has been demonstrated in several trials to reduce the incidence of cancer, including lung cancer and colorectal cancer.
Apples' pectic matter (fiber) may clump together some of the sugar and cholesterol consumed, limiting its absorption in the small intestine. Apple pectins would so help to lower blood cholesterol levels.
Studies have also indicated that consuming apple pectin together with other soluble fibers, such as guar gum and arabic gum, lowers blood cholesterol, particularly bad cholesterol (LDL cholesterol).
Apple can help prevent cardiovascular disease, diabetes, obesity, and some malignancies because to its high fiber content and high levels of quercetin, a potent antioxidant.
Furthermore, a research looked into the effects of eating white fruits like apples and pears. It was shown that heavy users had a 52 percent decreased risk of stroke. As a result, eating an apple (120 g) per day would cut the risk by 45 percent.
To summarize, eating apples as part of a diverse and balanced diet and leading a healthy lifestyle can help lower the risk of cardiovascular disease, diabetes, and obesity.
Good to know: the apple should always be eaten with its skin on since the peel provides a very important semi-essential component for the body (quercetin), which the apple's meat lacks. An apple should be washed in clear, lukewarm water and then dried. This will have the effect of removing traces of pollution from the fruit's skin and/or treating items.
Without any ulterior goal, the apple can be ingested on a daily basis. It is known as the “Queen of the Orchard” and provides a variety of health advantages.
The following are the benefits of this crisp fruit, which may be eaten raw or cooked:
rehydrating; antioxidant; energetic; lowering the amount of LDL (bad cholesterol); intestinal transit regulator
It's good to know that the apple can help you lose weight. It works well as an appetite suppressor. It's as good raw, as a snack or in a salad, as well as cooked, with black pudding, pork, and fish, or in a compote. It's fantastic with cinnamon.
It's worth noting that buying organic apples is superior than buying conventional apples because 80.3 percent of conventional apples have pesticide residues, and 1.6 percent surpass European regulatory limits.
Nutritional and caloric values ​​of The Apple
For 100 g of Apple:

Name of constituentsUnityAverage content
EnergyKcal52
waterg85.56
Proteing0.26
Carbohydratesg13.81
sugarg10.39
Starchg0.05
Dietary fiberg1.9
Lipidsg0.17
Cholesterolmg
Saturated FA(fat acid)g0.028
Monounsaturated FAg0.007
Polyunsaturated FAsg0.051
Sodiummg1
Magnesiummg5
Phosphorusmg11
Potassiummg107
Calciummg6
Manganesemg0.035
Total ironmg0.12
Coppermg0.027
Zincmg0.04
Nickelmg
Cobaltmg
Chlorinemg
Boronmg
Seleniumµg
Iodineµg
Retinolµg3
Beta caroteneµg27
Vitamin Dµg0
Vitamin E activity (alpha-tocopherol)mg0.18
Vitamin Cmg4.6
Vitamin B1 or Thiaminemg0.017
Vitamin B2 or Riboflavinmg0.26
Vitamin B3 or PP or Niacinmg0.10767
Vitamin B5 or Pantothenic acidmg0.61
Vitamin B6 or Pyridoxinemg0.041
Vitamin B9 or Total Folateµg3
Vitamin Kµg2.2
Apple
Apple
Apple

Why should you eat Apple ?

Apple

Because apples are available all year, they are one of the most popular fruits in the United States. It may be eaten raw or cooked, and it's used in both sweet and savory cuisines. It is simple and practical to use, and it appeals to the largest number of people.
Features of an apple :Pectin-rich; vitamin C-rich; antioxidant-rich; immune system stimulant , Defend against the emergence of certain diseases
Not only does it have a subtle, pleasant flavor, but it also has exceptional nutritional characteristics.

Apple
Apple

The advantages of Apple in terms of micronutrients

Apple

** Antioxidant power
Apples are high in antioxidants, which can help lower the risk of cardiovascular disease.
Indeed, the antioxidants in the apple would aid in the reduction of blood cholesterol levels by reducing and preventing the oxidation of lipids flowing in the blood.
A recent study found that eating apples in the form of fresh fruit lowers the risk of acute coronary syndrome (ACS), particularly among males.
Unstable angina pectoris and myocardial infarction are two symptoms of this condition.
Apple consumption (preferably two or more per week) has been shown to improve respiratory function and reduce the occurrence of asthma and respiratory tract illnesses. Apple polyphenols and flavonoids may boost the body's antioxidant capacity and hence lessen asthmatics' inflammatory response. Other research, on the other hand, will be required before it can be said with certainty that they have a protective impact. Furthermore, a research including over 2,600 children aged 5 to 10 years found that regular drinking of apple juice from concentrate was linked to a decreased incidence of wheeze (the most frequent symptom of asthma) and may be an indication of the condition. Finally, eating apples during pregnancy may lower the likelihood of children developing asthma.
Polyphenols found in apples have been demonstrated in animals to lower blood cholesterol and reduce damage to blood vessels. Daily ingestion of polyphenol capsules (600 mg) derived from apples for 12 weeks reduced LDL cholesterol and visceral fat in a human research. (Polyphenols are found in about 200 mg in a fresh apple.)
** Pectin that helps to decrease cholesterol levels in the blood.
Apple pectin is supposed to help decrease cholesterol levels in the blood. Pectin caused rats to remove more cholesterol through their feces. Furthermore, research in people have demonstrated that combining apple pectin with other soluble fibers, in this case guar gum and arabic gum, lowers blood cholesterol, particularly bad blood cholesterol. Apple juice is claimed to have a positive impact on lipid profiles and inflammatory indicators. Apple juice's flavonoids are claimed to have antioxidant and anti-inflammatory properties.
Pectin, a vegetable gelling agent, is abundant in the skin and seeds of apples:
It preserves the apple's cell structure and stores a lot of water; pectin has undeniable culinary appeal since, when combined with sugar and fruit acidity, it makes fruit jellies and jams successful.
Pectin is also useful in medicine:
It has enterosorbent characteristics, which means it can absorb a lot of heavy metals. As a result, it aids the body's removal of heavy metals as well as radionuclides (radioactive atoms).
It causes the stomach to enlarge, increasing the feeling of fullness. When it comes into touch with water, it does indeed create a gel. This explains why the apple is a natural and efficient hunger suppressor.
People who want to adopt a slimming diet might seek assistance from a nutritionist or a dietitian. They will learn from these specialists the necessity of eating vegetables and fruits – and hence apples – in order to be healthy and avoid the hazards of being overweight or obese.
** Cancer therapy
Cancer prevention is important.
Several studies have found that eating apples on a daily basis can reduce the incidence of cancer, notably lung and colorectal cancer. According to studies conducted in vitro in cell cultures and in vivo in animals, drinking apple juice or eating one or more apples per day can help prevent colorectal, colon, breast, and lung cancer. The polyphenols and other chemicals found in apples and apple juice have antioxidant properties and inhibit cancer cell growth. These later theories, on the other hand, will need to be tested in humans.
** A manganese source
Manganese may be found in apple juice and apple purée. Manganese is a cofactor for numerous enzymes that aid in a variety of metabolic activities. It also contributes to the protection of free radical damage.
** K-vitamin
Apples are high in vitamin K. Vitamin K is required for the creation of proteins that aid in blood coagulation (both in stimulating and in inhibiting blood clotting). It also plays a role in bone development. Vitamin K is created by bacteria in the colon in addition to being found in the meal, which explains why shortages in this vitamin are uncommon.
** Vitamin C levels that are adequate
Apples are a good source of vitamin C. Vitamin C contains anti-oxidant characteristics and may be responsible for some of the health benefits linked with a high intake of fruits and vegetables. Vitamin C in the blood helps to minimize oxidation and inflammation in the body, which protects against the onset of some aging-related degenerative disorders.

Apple
Apple

How can you choose the finest Apple and properly store it?

Apple

Apples are accessible all year, but the greatest apples are available in the fall because they mature in the tree. We'll either harvest them ourselves from the apple orchard or purchase them at the market. The fruits must be really firm. It is important to note that, while organic fruits are typically less appealing, their visual flaws have no bearing on their quality.
Today, there are a few thousand kinds across the world, but only ten of them account for 90 percent of global output. Over the years, cultivars that were better suited for eating as fresh fruit, others for cooking, and eventually those for manufacturing juice and cider were selected. Some types' fruits can only be preserved for a few days, but others may overwinter without issue. There are additional types whose fruit dries well and others whose fruit freezes well.
Keep it in good condition.
Refrigerator: Apples should always be kept chilled, never at room temperature, since they mature and lose part of their flavor as they ripen. They're stored in the refrigerator's vegetable drawer, preferably in a perforated bag.
It is quite simple to dry apples in a dehydrator. Remove the core, peel the apples, cut them into slices, sprinkle with lemon juice, and dehydrate or bake for 6 to 8 hours at a very low temperature. You may alternatively string the washers together and hang them to dry, which will take a few weeks.
Fresh apples should be frozen, and only firm apples should be frozen. Remove the cores, slice them up, and store them in freezer bags. Cooked, in bits or in a compote, they may also be frozen.

Apple
Apple

How to Prepare Apple ?

Apple

While cooking the apple, let your imagination go wild.
How should it be prepared? How do you match it?
** Chewable in the afternoon to satisfy hunger;
** Serve apples of several types sliced into thin slices with cheese and nuts as an appetizer.
** After removing the heart from the oven. Before cooking, stuff the cavities with sugar and cinnamon.
** In pies, clafoutis, inverted cakes, breads, muffins, and other baked goods;
Salads with fruits and vegetables The apple pairs well with avocado and endives. Alternatively, serve with green beans and red peppers. Alternatively, use finely chopped cabbage and grated carrots.
** Toss them in a skillet with the turnips, baby onions, and mushrooms.
** To make a soothing snack, combine raw apples, a few drops of lemon juice, and soy milk or yogurt. Add additional fruits and flavor with vanilla, cinnamon, or cardamom if desired.
** It may be used to fill fowl, notably goose and duck;
** Tart apple slices are traditionally added to sauerkraut during cooking.
** Simmer them in cider or wine.
** They may be grated and mixed into pancake, waffle, or pancake mix.
**To make pan-fried patties, grate apples and potatoes, add a chopped onion, and two eggs, and combine thoroughly.
** The compote complements grilled meats wonderfully. It may also be used with olive oil, chopped onion, garlic, paprika, chili, and lemon juice to make a barbecue sauce. Brush this sauce over the chicken or pig pieces before and during cooking. To spice things up, make an oriental sauce using sesame seeds, grated ginger, and soy sauce.
**In the salsa, combine cilantro, jalapeo, garlic, green onions, and avocado. Alternatively, only use chile, onion, and lime juice. Serve alongside grilled chicken marinated in apple juice and white wine seasoned with lime zest.
** Apple skewers topped with chicken or fish, onion, and pepper. Season with salt and pepper and drizzle with rosemary and thyme-flavored olive oil.
** Apple peels make a fantastic infusion. Choose untreated apples whenever possible. Serve the infusion with lemon juice and honey, ideally apple blossom honey.
** Because apples are high in pectin, they easily produce jelly, a trait that may be used with other fruits that are low in pectin. Cook these fruits with the apples (leaving the skin and heart) and a tiny quantity of sugar, maple syrup, or honey, then strain the mixture through a sieve. For 2 kilograms of plums, you'll need 3 apples, 2 tablespoons lemon juice (to activate the pectin), 125 mL (1/4 cup) apple or other fruit juice, 375 mL (3/4 cup) or less sugar or honey, cinnamon or ginger;
** Mulligatawny soup The English brought back from India a recipe for this soup that includes celery, carrots, onion, chicken stock, chicken, sour apples, rice, and spicy spices to taste. Just before serving, drizzle with crème fraîche.
** To prevent or postpone oxidation, add a few drops of lemon juice to freshly squeezed apple juice at home.
** Glaze roasts or poultry with the juice. Alternatively, use soy sauce, vinegar, chicken broth, and cornstarch in oriental sauces.
**Apple cider vinegar is really made from apple juice. It may be used in salads, mayonnaise, marinades, deglazing, and other applications where wine vinegar is required.
** Cider is used in the kitchen in the same way as wine is. It goes nicely with pancakes and sweets and may be served as an aperitif.
** Norman Kir: apple cider, blackcurrant liqueur, and a smidgeon of lemon juice

Apple
Apple

What are Apple contraindications and allergies?

Apples include fructose and sorbitol, two sugars that can induce gastrointestinal discomfort in sensitive persons (bloating, gas, and diarrhea).
These discomforts can be reported in adults as little as 10 g of sorbitol per day1.
A daily consumption of fructose of 50 g or more can also induce diarrhea.
A fresh apple has 6 times as much sorbitol (2.6 g) as a glass of apple juice (250 ml) (0.4 g).
When it comes to fructose, the difference is smaller: a glass of juice has 14.2 g, whereas an apple has 8.2 g.
Because of its high natural sugar content, the apple cannot prevent cavities and may even promote them if consumed in large quantities. As a result, brushing your teeth after eating it is recommended. When eaten raw, however, it delivers a healthy massage to the gums and may help to prevent periodontal disease ( gingivitis , periodontitis ).
The apple might have a negative impact on the digestive system.
** Sorbitol and fructose
Apples include fructose and sorbitol, two sugars that can induce gastrointestinal discomfort in sensitive persons (bloating, gas, and diarrhea). These discomforts can be noticed in adults as little as 10 g of sorbitol per day. A daily consumption of fructose of 50 g or more can also induce diarrhea. It's worth noting that 1 cup of apple juice (250 mL) has 6 times the amount of sorbitol (2.6 g) as a fresh apple (0.4 g). When it comes to fructose, though, the difference is smaller. A cup of juice has 14.2 g, while an apple has 8.2 g.
** For babies, grape juice is preferred.
Apple juice is less tolerated by newborns with colic than grape juice, according to a recent study of 5 month old infants. The latter lacks sorbitol and has the same amount of fructose as glucose. Apple juice, on the other hand, has nearly three times the amount of fructose as glucose. As a result, the researchers recommended that drinks containing sorbitol and more fructose than glucose, such as apple juice, should be used in moderation by newborns with colic.