Apple(林檎)りんご

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Nutrient content per 100 g

Delicious season

Apple

* Display the yearly calendar with each number

Commentary on vegetables

  • There are thousands of apples in the world
  • In Japan, half of the varieties are “Fuji”, followed by “Tsugaru”, “Wang Lin”, “Jonagold”, etc.
  • Depending on the variety, the season is from autumn to winter.
  • High nutritional value such as vitamins, minerals and dietary fiber
  • Low calorie and has antioxidant and anti-aging effects
  • If it is too cold, the aroma and sweetness will stop.
  • Japanese apples are not waxed
  • Glossy is a “wax substance” that the apple itself has put out to prevent drying
  • Apples ripen the fruits in the same bag because they generate ethylene gas
  • Apple helps reduce potato germination
  • The part called dense is not sweet, but it is delicious with evidence that the apple itself is ripe

Good things to eat together

  • Constipation elimination = pineapple, Janese-honeywort, Chinese yam
  • Obesity prevention = konjac, wakame, enoki
  • Aging prevention = tomato, broccoli, Bok Choy

Preservation method

  • Store in a plastic bag in the vegetable room
  • Perishable when there is a temperature difference

recipe

  • Apple compote
  • Apple Pie
  • Grilled apple
  • Apple jam
 

Food composition table

Per 100g edible portion

Apple(raw)

Waste rate8%
Energy61㎉
moisture83.1g
Protein0.2g
Lipid0.3g
Carbohydrate16.2g
Sodium
Potassium120㎎
Calcium4㎎
Magnesium5㎎
Rin12㎎
iron0.1㎎
Zinc0.1㎎
Copper0.05㎎
Manganese0.04㎎
Lodine
Selenium
Chromium
Molybdenum1㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)22㎍
Vitamin D
Vitamin E(Tocopherol α)0.4㎎
Vitamin K2㎍
Vitamin B10.02㎎
Vitamin B20.01㎎
Niacin0.1㎎
Vitamin B60.04㎎
Vitamin B12
Folic acid3㎍
Pantothenic acid0.05㎎
Biotin0.7㎍
Vitamin C6㎎
Dietary fiber(aggregate amount)1.9g

Quoted from the Japanese food standard composition table 2015 edition