1 Medium Apple
Calories From Fat 0
Amount Per Serving
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Cholesterol 0 mg
Sodium 0 mg
Potassium 170 mg
Total Carbohydrate 22g
Dietary Fiber 5g
Apples have a tendency to turn brown when cut. This happens when the oxygen in the air combines with the natural substances of the apples. This oxidation has no effect on the flavor or the nutritional qualities of the apple – but it does take away from the apple's natural beauty.
To prevent oxidation from occurring, sprinkle sliced apples with lemon juice or immerse them in a solution that will coat and protect them. A combination of lemon juice and water works well – use 1 or 2 tablespoons of juice per cup of water. Or use 1 part lemon juice to 3 parts water. 3 tablespoons of salt to 8 cups of water works well. Commercial antioxidants containing ascorbic and citric acids also work.
Apples are full of pectin, a type of fiber. Research indicates that pectin limits the cholesterol the body absorbs and may be an important link in preventing heart disease. Apples have vitamins A, B1, B2, C and niacin as well as the minerals phosphorous, iron, magnesium, iodine and potassium. Apples are low in sodium. That means that apples help prevent infections, aid growth, are important for eyesight and help digestion.
Dieters often find apples an ideal food, because they're sweet and bulky, yet only have 80 calories per medium apple.
Apples are nature's toothbrush.
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