Apples

According to the latest research, the old saying, "An apple a day  keeps the doctor away," is fact, not just folklore. The nutritional stars in  apples-fiber, flavonoids, and fructose-translate into apples' ability to keep us  healthy. 

They have crisp, white-fleshed fruit with red, yellow or green  skins. They range in taste from moderately sweet and refreshing to pleasantly  tart depending on the variety. The apple is a member of the rose family, with a  compartmentalized core that classifies it as a pome fruit. 


Apples are a source of both soluble and insoluble fiber. Soluble  fiber such as pectin actually helps to prevent cholesterol buildup in the lining  of blood vessel walls, thus reducing the incident of atherosclerosis and heart  disease. The insoluble fiber in apples provides bulk in the intestinal tract,  holding water to cleanse and move food quickly through the digestive system. 


Apples are also an  excellent source of antioxidants, and when compared to many other commonly  consumed fruits in the United States, were found to have the second highest  level of antioxidant activity. Many of the phytonutrients found in apples,  including quercetin, catechin, phloridzin and chlorogenic acid, are strong  antioxidants.