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Apples come in all shades of reds, greens,
yellows.
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2500 varieties of apples are grown in the
United States.
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7500 varieties of apples are grown throughout
the world.
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States apples are eaten as fresh fruit. 39
percent of apples are processed into apple products; 21 percent
of this is for juice and cider.
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The top apple producing states are Washington,
New York, Michigan, California, Pennsylvania and Virginia, which
produced over 83 percent of the nation’s 2001-crop apple
supply.
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Apples are fat, sodium, and cholesterol free.
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A medium apples is about 80 calories.
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Apples are a great source of the fiber pectin.
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One apple has five grams of fiber.
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Apple trees take four to five years to produce
their first fruit.
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In Europe, France, Italy and Germany are
the leading apple producing countries.
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Most apples can be grown farther north than
most other fruits because they blossom late in spring, minimizing
frost damage.
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It takes the energy from 50 leaves to produce
one apple.
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Apples are the second most valuable fruit
grown in the United States. Oranges are first.
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In colonial time apples were called winter
banana or melt-in-the-mouth.
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Newton Pippin apples were the first apples
exported from America in 1768, some were sent to Benjamin Franklin
in London.
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In 1730 the first apple nursery was opened
in Flushing, New York.
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Some apple trees will grown over forty feet
high and live over a hundred years.
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Apples have five seed pockets or carpels.
Each pocket contains seeds. The number of seeds per carpel is
determined by the vigor and health of the plant. Different varieties
of apples will have different number of seeds.
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China is the leading producer of apples with
over 1.2 billion bushels grown in 2001.
World's top apple producers are China, United States, Turkey,
Poland and Italy.
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The apple is a highly nutritive food. It
contains minerals and vitamins in abundance. The food value
of the apple is chiefly constituted by its contents of sugar
which ranges from 9 to 51 per cent. Of this, fruit sugar constitutes
60 per cent and glucose 25 pet cent and cane sugar only 15 per
cent.
- Apples are useful in kidney stones
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The skin of apple should not be discarded
when taking it in raw form as the skin and the flesh just below
it contain more vitamin C than the inner flesh. The vitamin
content decreases gradually towards the center of the fruit.
The skin also contains five times more vitamin A than the flesh.
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Iron contained in the apple helps in formation
of blood.
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Raw apples are good for constipation.
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Cooked or baked apples are good for diarrhea.
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Apples have been found useful in acute and
chronic dysentery among children. Ripe and sweet apples should
be crushed into pulp and given to the child several times a
day.
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Apples are of special value to heart patients.
They are rich in potassium and phosphorus but low in sodium.
It is also useful for patients of high blood pressure.
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Apple is also said to be beneficial to gout
patients caused by increase of uric acid in blood.
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The apple peel water is an excellent medicine
for the inflamed eyes as an eye wash. The over-ripe apples are
useful as a poultice for sore eyes. The pulp is applied over
the closed eyes.
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Tooth-decay can be prevented by regular consumption
of apples as they possess a mouth cleansing property.
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The apple is the best fruit to tone up a
weak and run-down patient. It removes deficiencies of vital
organs and makes the body stout and strong. It tones up the
body and the brain as it contains more phosphorus and iron than
any other fruit or vegetable.
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AN APPLE A DAY KEEP DOCTORS AWAY
