A raw apple is 86% water and 14% carbohydrates, with negligible content of fat and protein (table). A reference serving of a raw apple with skin weighing 100 grams provides 52 calories and a moderate content of dietary fiber. Otherwise, there is low content of all micronutrients (table).
All parts of the fruit, including the skin, except for the seeds, are suitable for human consumption. The core, from stem to bottom, containing the seeds, is usually not eaten and is discarded.
Apples can be consumed various ways: juice, raw in salads, baked in pies, cooked into sauces and spreads like apple butter, and other baked dishes.
Several techniques are used to preserve apples and apple products. Apples can be canned, dried or frozen.Canned or frozen apples are eventually baked into pies or other cooked dishes. Apple juice or cider is also bottled. Apple juice is often concentrated and frozen.
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