why apples rule

Apples are rich sources of flavonoid and polyphenols both are powerful antioxidant.

Studies show that by eating 100g of an apple can give an antioxidant effect that equal to taking about 1,500mg of vitamin C. (read below)

Apples contain a large amount of minerals and vitamins that can strengthen the blood.

Apples contain malic acid and tartaric acid, that can help prevent disturbances of the liver and digestion.

Apple cider vinegar when used as beverage can help to prevent the formation of kidney stone.

The skin of an Apple contain pectin that can help remove toxic substances from the system by supplying galacturonic acid. Pectin helps prevent protein matter in the intestine from spoiling.

Eating an apple daily can lower cholesterol and reduce skin diseases.

Apples have been recommended for : Obesity, Headache, Arthritis, Bronchial asthma, Inflammation of the bladder, Gonorrhea, Anemia, Tuberculosis, Neuritis, Insomnia, Catarrh, Gallbladder stones, Worms, Halithosis, Pyorrhea

Nutritive Values : Per 100 grams

Vitamin A : 900 I.U.
Vitamin B : Thiamine .07 mg.;
Vitamin C : 5 mg.
Vitamin G : Amount uncertain
Calcium : 6 mg.
Iron : 3 mg.
Phosphorus : 10 mg.
Potassium : 130 mg.
Carbohydrates : 14.9 gm.
Calories : 58

EXTRA Info.....Vitamin C
Vitamin C is a water-soluble vitamin that is necessary for normal growth and development.

Water-soluble vitamins dissolve in water. Leftover amounts of the vitamin leave the body through the urine. That means you need a continuous supply of such vitamins in your diet.

All fruits and vegetables contain some amount of vitamin C.

Foods that are the highest sources of vitamin C include: (limit the high sugar fruits and stay with citrus unless sensitive to candida, apples, grapefruit and watermelon)

Cantaloupe
Citrus fruits and juices, such as orange and grapefruit
Kiwi fruit
Mango
Papaya
Pineapple
Tomatoes
Strawberries, raspberries, blueberries, cranberries
Watermelon
Vegetables that are the highest sources of vitamin C include:

Broccoli
Brussels sprouts
Cauliflower
Green and red peppers
Spinach
Cabbage
Turnip greens
Leafy greens
Sweet and white potatoes (do not eat white or limit)
Winter squash