Reasons to Use Apples in Recipes
Studies show that the combination of phytochemicals in apples play a very important role in antioxidant and anti- cancer activity.
An apple has more cancer fighting antioxidant capability than a 1,500 milligram of vitamin C.
Antioxidant phytonutrients found in apples fight damaging effects of bad LDL cholesterol to keep your heart healthy.
Daily apple eaters have stronger lung function and breathe more easily.
Apples contain boran, an essential trace element that helps harden bones decreasing the effects of osteoporosis.
Apples are loaded with pectin, a soluble fiber that aids digestion.
One apple provides as much dietary fiber as a bowl of bran cereal.
Complex carbohydrates in apples give your body a long energy boost compared to high- sugar snacks.
Apples contain no fat, no sodium, no cholesterol.
Over 2500 varieties of apples grow in the United States.
Apples can be red, yellow, green, or any combination of those colors.
How to Store Apples
Handle apples gently to prevent bruising.
Store apples in a plastic bag in the crisper section of your refrigerator. This will keep the apples crisper and juicier longer.
Store away from foods with strong odors. Apples are porous and absorb strong food odors.
Do not store apples with vegetables such as leafy greens, broccoli, cabbage or cauliflower. Apples emit a gas that damages them.
This gas will also speed up the ripening of other fruits such as bananas, kiwis, peaches, pears and plums when stored together.