Ingredient Information

Apple, Types

There’s no doubt that apples are good for you. A single apple has all of 70 calories but contains over 3 grams of fiber. Sweet and satisfying, snacking on apples is the perfect way to get healthy.

There are dozens of apple choices in the markets today. Alongside the traditional delicious and Granny Smiths more and more heirloom varieties are available. Below are some of the apples used on the website. We generally used more common varieties because so that you will be able to easily find them in the grocery.

For baking use Granny Smith apples. The apple is firm enough to hold up to heat and when cooked there’s a subtle sweetness that combines with a tartness that comes through in baked goods. Likewise, using a Granny Smith alongside a sweeter apple in salads is fantastic. The combination of a sweeter Red Delicious apple with the tart Granny Smith for Waldorf Salad is a great
example.

The texture of Rome apples makes them a great choice for cooking but they have a creamier sweetness and lack the tartness of the Granny Smith.

Red Delicious apples don’t hold up as well to cooking. They have a crunchy texture and sweetness for snacking and for salads, however. The same holds true for Gala and Jonagold apples. They’re not as good a choice for baking but great for snacking.

Golden Delicious makes for a good all purpose apple to have on hand. They are great for snacking but do hold up well to baking. Interestingly, the flesh of the Golden Delicious will not oxidize as fast and remains white longer than other varieties in recipes such as salads.

1 apple with skin = 72 calories, <1g fat, 0g sat fat, 0g mono fat, <1g protein, 21g carbohydrates, 0mg sodium, 0mg cholesterol, Vitamin K 3 mcg

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An apple a day:
There may be truth in the old adage, “An apple a day keeps the doctor
away.” The investigations have been based on speculation that the
antioxidants in apples help protect the body in some way.

Eat your fruits and vegetables and
keep your mouth happy:
Often nutritional and dietary deficiencies are linked to
oral cancers, but recent research studies have sought to determine the
effect of fruit and vegetable intake.

Chocolate joy, chocolate guilt:
Researchers asked 37 women between the ages of 19 and 30
to eat either chocolate, an apple, or nothing twice a day over a 6 day
period.

Vitamin C from Fruits and Vegetables
and Inflammation:
Research shows that heart disease, strokes and other conditions
are at least partly caused by inflammation. There are a number of markers
in the blood that researchers use to evaluate inflammation, so there is
naturally a great deal of interest in factors that may help decrease these
inflammatory markers in the blood.