 Jupiterimages/Photos.com/Getty Images Show A single apple is comprised of many parts that make up the whole fruit. Apple skin protects and prolongs the life of the fruit, but once the skin is penetrated, shelf life diminishes quickly unless you eat the apple soon after cutting into it. The skin contains a mix of nutrients related to those found within the pulp of the apple. Seeds and stems make up the center of the apple, and some nutrients are found within these parts as well. SkinThe skin is one of the most vital parts of an apple because this exterior shell skin protects the pulp by acting as a barrier. The skin is high in vitamin C, calcium and potassium, but apple skins also have the ability to absorb toxins from pesticides and herbicides. Buy organic apples, or wash your fruit thoroughly before eating. Apple skin also varies greatly in taste, texture and color. Some apples are slightly glossy with thin skin, while other apples have thick skin but no shine. "Granny-Smith" apples are light green and slightly sour yet still sweet. "Jonagold" skin is a mixture of red and green with a sweet and tangy flavor.
StemThe apple stem does contain some nutrition, such as fiber and iron. However, stems are typically thrown away because they are generally not tasty. The stem holds the core of the apple together and anchors the fruit on the tree as the apple grows. Chop up fresh apples and juice the fruit with the stem and seeds included. Your body can benefit from the added nutrients found in the stem. PulpThe pulp, also called the flesh, is just beneath the skin of the apple. This part of the apple contains a great deal of nutrition including pectin, vitamin C, calcium and other minerals. This part of the apple is also the sweetest. Different types of apples vary in taste, but most apples have a sweet or slightly tangy taste. The nutrients inside apples can potentially help improve digestion and may prevent certain diseases, such as colon cancers.
SeedsApple seeds are contained inside the core of the apple. The seeds have a bitter taste, so people usually don't eat them. However, the seeds are still safe for consumption. The seeds contain fiber and minerals such as phosphorus. Add nutrient-dense apple seeds to your favorite smoothie to disguise the taste. Voici le code HTML déjà fait, pour voir cette image sur votre site web : Voici le code UBB déjà fait, pour voir cette image sur votre Forum : Fleshy fruits - with seeds (pips): thick-fleshed, smooth-skinned fruit. Photo :EN : Apples FR : Pommes ES : Manzana Apples, pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off. The rind is usually the botanical exocarp, but the term exocarp also includes the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness. A fruit with a thick peel, such as a citrus fruit, is called a hesperidium. In hesperidia, the inner layer (also called albedo or, among non-botanists, pith)[1] is peeled off together with the outer layer (called flavedo), and together they are called the peel.[2] The flavedo and albedo, respectively, are the exocarp and the mesocarp. The juicy layer inside the peel (containing the seeds) is the endocarp. Uses[edit]Depending on the thickness and taste, fruit peel is sometimes eaten as part of the fruit, such as with apples. In some cases the peel is unpleasant or inedible, in which case it is removed and discarded, such as with bananas or grapefruits. The peel of some fruits — for example, pomegranates — is high in tannins and other polyphenols, and is employed in the production of dyes. The peel of citrus fruits is bitter and generally not eaten raw, but may be used in cooking. In gastronomy, the outermost, colored part of the peel is called the zest, which can be scraped off and used for its tangy flavor. A large piece of citrus peel, called a "twist", is often used to garnish cocktails. The fleshy white part of the peel, bitter when raw in most species, is used as succade or is prepared with sugar to make marmalade or fruit soup. The peel can also be candied, or dried to produce a seasoning (e.g. chenpi). Nutrition[edit]In a 100 gram reference amount, raw orange peel supplies 97 calories, with dietary fiber and vitamin C in rich content having 42% and 227% of the Daily Value (DV), respectively.[3] Calcium content is 16% of the DV, with no other micronutrients in significant amounts.[3] A 1 ounce (28 g) serving of raw orange peel provides 63% DV for vitamin C and 12% DV for dietary fiber.[3] See also[edit]
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What are the parts of an apple called?Stem- this is the part of the apple that connects to the tree. Fruit- this is the sweet part of the apple that has all the nutrients. Core- this is the center of the apple that holds the seeds. Seeds - these are the small, hard objects in the middle of the apple.
What is in the skin of an apple?Apple skin is full of vitamins. Vitamins A, C, and K are found in apple skin. It also contains essential minerals such as potassium, phosphorus, and calcium, all of which are beneficial to overall health. All of these nutrients contribute to the health of your heart, nerves, brain, skin, and bones.
What is the fruit part of an apple called?In apples and pears, the thick, fleshy hypanthium is fused with the inner, seed-bearing core, and the fruit is termed a pome. Unlike most fleshy fruits, when you bite into an apple you are eating the hypanthium tisue rather than the ripened ovary or core.
What are the 3 parts of an apple?core / endocarp. leaf. stem / stalk. flesh / pulp / mesocarp.
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What is the skin of an apple called
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