It's All About Nutrition!

Apple Nutrition Information

Complete apple nutrition information as stated by the USDA National Nutrient Database for Standard Reference, Release 20 (2007) is shown in the chart below.

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History of Apples

The history of apples includes the fact that the first trees to produce sweet, flavourful apples similar to those we enjoy today, were located many thousands of years ago near the modern city of Alma-Ata, Kazakhstan.

The Greeks were growing several varieties of apples by the late 300’s BC, and the ancient Romans also grew and loved the fruit. Researchers have even found the charred remains of apples at a Stone Age village in Switzerland.
European settlers brought apple seeds and trees with them to the New World. Records from the Massachusetts Bay Company indicate that apples were being grown in New England as early as 1630. In 1796, in Ontario, Canada, John McIntosh discovered a variety of apple which is today enjoyed by people around the world–the McIntosh Apple!

Apples have also appeared in legends in our past. In the Bible, Adam and Eve are tempted by apples in the Garden of Eden, and in the Swiss story of William Tell, an archer is arrested and then promised his freedom if he can shoot an apple off his son’s head with an arrow.

Americans have a favourite story about a pioneer apple farmer named John Chapman, from Leominster, Massachusetts. Chapman, now known to many as “Johnny Appleseed“, became famous in the 1800’s when he distributed apple seeds and trees to settlers in the American states of Ohio, Indiana, and Illinois. Legend claims that Appleseed travelled barefoot wearing old torn clothes and a tin pot for a hat! Johnny Appleseed is celebrated in American folklore as a symbol of the westward-moving expansion of the European settlers.

Facts About Apples

The crabapple is the only apple native to North America.

Apples come in all shades of reds, greens, yellows.

Two pounds of apples make one 9-inch pie.

The apple blossom is the state flower of Michigan.

There are 2500 varieties of apples are grown in the United States.

There are 7500 varieties of apples are grown throughout the world.

There are 100 varieties of apples are grown commercially in the United States.

Apples are grown commercially in 36 states.

Apples are grown in all 50 states.

Apples are fat, sodium, and cholesterol free.

A medium apples is about 80 calories.

Apples are a great source of the fiber pectin with one apple containing five grams of fiber.

Polomy is the science of apple growing.

It takes four to five years for apple trees to produce their first fruit.

Most apples are still picked by hand in the fall.

Apple varieties range in size from about the size of a cherry to as large as a grapefruit.

Apples are propagated by two methods: grafting or budding.

The apple tree originated in an area between the Caspian and the Black Sea.

Apples are a member of the rose family.

Apples harvested from an average tree can fill 20 boxes of 42 pounds each.

Apples float because 25 percent of the volume is air.

The largest apple picked weighed three pounds.

The average size of a United States orchard is 50 acres.

Many growers use dwarf apple trees.

Most apple blossoms are pink when they open but gradually fade to white.

Some apple trees will grown over forty feet high and live over a hundred years.

Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage.

It takes the energy from 50 leaves to produce one apple.

Apples are the second most valuable fruit grown in the United States.

The largest U. S. apple crop was 277.3 million cartons in 1998.

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.

World’s top apple producers are China, United States, Turkey, Poland and Italy.

In 1730 the first apple nursery was opened in Flushing, New York.

One of George Washington’s hobbies was pruning his apple trees.

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.

It takes about 36 apples to create one gallon of apple cider.

Apples account for 50% of the world’s deciduous fruit tree production.

Two-thirds of the fiber and lots of antioxidants are found in the peel.

In 2005 United States consumers ate an average of 46.1 pounds of fresh apples and processed apple products.

The top apple producing states are Washington, New York, Michigan, Pennsylvania, California and Virginia.

Almost one out of every four apples harvested in the United States is exported.

October is National Apple Month.

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How to Provide Healthy School Lunches

Many caregivers struggle to provide children with healthy school lunches.

Good news is that there are some things you can do to at least try and make that perfect nutritious lunch.

The video below discusses some ideas you can use to create those healthy school lunches including adding basics such as calcium, fruit, whole grains and lean protein.

School lunches that are nutritious

Lemon Recipe

Lemon Bulgur and Chickpea Pilaf
Serves 6.

Ingredients

1 cup bulgur, medium grind
2 cups vegetable stock
1 tsp. ground cumin
1 Tbsp. olive oil
1 small onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
2 cups canned chickpeas, rinsed and drained
1/3 cup fresh lemon juice
1 cup fresh parsley, chopped

Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10 to 15 minutes, until most of the liquid has been absorbed and bulgur is fluffy.

Heat oil in a heavy nonstick skillet over medium heat. Sautè onion, green pepper and half the garlic 3 to 5 minutes, stirring, until onion is translucent.

Add remaining garlic and cumin. Sautè about 30 seconds. Stir in bulgur and chickpeas. Stir together a few minutes. Then add remaining ingredients, combine well and season with salt and pepper to taste. Serve hot.

Lemon Nutrition information serving: Calories 309, Fat 6.2g, Calories from Fat 17%, Protein 21.9g, Carbohydrate 54.8g, Fiber 14.7g, Cholesterol 0g, Sodium 21mg.