 |
The
Apple contains:
80
to 85 per cent. of water
Approximately
5 per cent of protein or nitrogenous material.
10
to 15 per cent of carbonaceous
matter, including starch and
sugar
1
to 1.5 per cent of acids and
salts. |
|
A
fresh Apple is rich in vitamins,
and is amongst the most valuable
of the anti-scorbutic fruits
for relieving scurvy. |
|
About
46 pounds of apples are eaten
annually by Europeans. |
|
All
apples contain a varying
amount of the organic acids,
malic acid and gallic acid,
and an abundance of
salts of both potash and
soda, as well as salts of
lime, magnesium and iron. |
|
Apple
blossoms are usually pink
when they open but gradually
fade to white. |
|
Apples
come in all shades of reds,
greens, and yellows. |
|
Apples
are fat, sodium, and cholesterol
free. |
|
Apples
are a member of the rose
family. |
|
Apples
float because 25 percent
of their volume is air. |
|
Apples
ripen six to ten times faster
at room temperature than
if they were refrigerated. |
|
A
peck of apples weight 10.5
pounds. |
|
A
bushel of apples weights
about 42 pounds and will
yield 20-24 quarts of applesauce. |
|
Archeologists
have found evidence that
humans have been enjoying
apples since at least 6500
B.C. |
|
After
oranges, apples are the second
most valuable fruit
grown in the United States. |
|
All
apples have five seed pockets,
each with a seed. |
|
A
medium apple is about 80
calories. |
|
An
average tree can fill 20
boxes that weigh 42 pounds
each. |
|
Dwarf
apple trees are used by many
growers. |
|
For
every 100 grams of dried
apples, there are 1.7 milligrams
of iron in sweet varieties
or 2.1 milligrams in sour
varieties. |
|
Hand
picking is still the most
common way of gathering apples. |
|
It
takes four to five years
before the apple tree produces
its first fruit. |
|
It
was the favourite fruit of
ancient Greeks and Romans. |
|
In
general, apples can be grown
farther north than most other
fruits as they blossom late
in spring, minimizing frost
damage. |
|
It
takes the energy from 50
leaves to produce one apple. |
|
Kathy
Wafler Madison created the
world's largest apple peel
on October 16, 1976, in Rochester,
NY. It was 172 feet, 4 inches
long. (She was 16 years old
at the time and grew up to
be a sales manager for an
apple tree nursery). |
|
One
apple has five grams of fiber
so apples are a great source
of the fiber pectin. |
|
One
of the oldest varieties in
existence is The Lady or
Api. |
|
One
gallon of apple cider takes
about 36 apples. |
|
Pomology
is the science of growing
apples. |
|
Prehistoric
dwellings in Switzerland
have been found to contain
charred. |
|
Throughout
the world there are 7,500
varieties of apples. |
|
The
sugar content of a fresh
apple varies from 6 to 10 per
cent, according to the variety. |
|
The
origin of apple tree is an
area between the Caspian
and the Black Sea. |
|
The
largest apple picked weighed
three pounds. |
|
The
Apple contains a larger quantity
of phosphates than any other
vegetable or fruit. |
|
To
get the full value of an
apple, it should be eaten
unpeeled as the valuable
acids and salt of the Apple
in and just below the skin. |
|
The
leading producer of apples
is China who grew over 1.2
billion bushels in 2001. |
|
The
world's top apple producers
are China, United States,
Turkey, Poland and Italy. |
|
The
first apples exported from
America in 1768, were Newton
Pippin's. Some were sent
to Benjamin Franklin in London. |
|
39
percent of apples are processed
into apple products of which
21 percent is for juice and
cider. |
|
Varieties
can range in size from as
large as a grapefruit to
as small as a large cherry. |
