Nutritional Facts
Apples contain naturally occurring chemical compounds known as phytochemicals which have been shown to have antioxidant activity that inhibit free radicals in the body, most of these components are found in the skin.
Apple products may reduce bad cholesterol
Serving size: 1 medium apple/with skin (138 Grams)
Calories: 81
Water Content: 118 grams
Fat: <0.5 grams (Considered fat free)
Carbohydrates: 21.1 grams
Sugars: 18.4 grams
Protein: 0.3 grams
Fiber: 2.8 grams
Vitamin A: 7 retinol units / 74 IU Back to Top
Vitamin C: 8 mg.
Vitamin B-1: 0.02 mg.
Niacin: 0.1 mg.
Vitamin B-2: 0.02 mg.
Vitamin B-6: 0.07 mg.
Vitamin E (as alpha-tocopherol): 0.81 mg.
Vitamin K: 3 mcg/100g
Folate: 4 mcg.
Pantothenic acid: 0.08 mg.
Essential Minerals In Apples
Sodium: 1 mg.
Calcium: 10 mg.
Magnesium: 6 mg.
Zinc: 0.05 mg.
Manganese: 0.062 mg.
Potassium: 159 mg.
Phosphorus: 10 mg.
Iron: 0.25 mg.
Copper: 0.057 mg.
*Information obtained from the Agriculture Handbook Number 8. U.S. Department of Agriculture, Washington D.C. Section 9: Fruits and Fruit Juices.
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Storage and Handling
Selection, Storage and Handling
- Apples should be firm, and free of bruises or blemishes.
- Keep apples cold - below 40 degrees if possible to keep them crisp longer.
- Apples ripen almost 10 times faster at room temperature.
- Store apples in a ventilated plastic bag, preferably in the produce, or humidified drawer of your refrigerator.
- If you are storing large amounts in a basement or garage, cover the box or basket with a clean heavy damp cloth to prevent shriveling.
- The old saying one bad apple spoils the barrel it literally is true, so always remove overripe fruit promptly.
- Always wash produce by holding under running water for 15 seconds before eating.
Freezing Apple Cider
Pepin Heights cider can be frozen indefinitely, but be sure to pour off an inch or two before freezing to allow for expansion. You can also concentrate cider for desert or apple butter cookery by freezing, then inverting the jug over a container. When one fourth to one third of the juice has seeped out, discard the nearly clear ice that remains.
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Weights & Measures
1 pound equals:
- 3 medium apples
- 2 cups sliced
3 pounds equals:
- 8-9 medium apples
- one 9 inch pie
1 peck equals:
- 10-12 pounds
- 32 medium apples
- 3-4~ 9 inch pies
- 7-9 quarts frozen
- 4 quarts canned
1 bushel equals:
- 42-48 pounds
- 126 medium apples
- 15~ 9 inch pies
- 30-36 pints frozen
- 16-20 quarts canned
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