Apples are a high-fiber fruit with insoluble cellulose and lignin in the peel and soluble pectins in the flesh. Their most important vitamin is vitamin C. One fresh apple of 2.5 inches in diameter, eaten with the skin, has about 3 g dietary fiber and 8 mg vitamin C. The sour taste of all immature apples and some varieties, even when ripe, comes from the acid. As an apple ripens, the amount of acid declines and the apple becomes sweeter.
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