"If you discard and don't eat the apple skin, most of an apple's fiber and flavonoids go with it. If you dehydrate or dry the apples, this removes the vitamin C, which is predominantly in the apple's flesh. In addition, sugar and extra calories are often added to dried apples. Clear apple juice undergoes filtering and pasteurization, which removes most of the flavonoids and fibers, so the apple juice contains almost none of an apple's nutrients."
"Apples go well with a variety of meats, but pork chops and apples are one of the most popular options. These sweet fruits are also a natural partner for savory ingredients like pork roasts, crispy-skinned chicken, juicy sausages, and even scallops. Apple can be added to soups like our Butternut Squash Soup to add sweetness. Just toss the diced apple in with the cubed butternut squash when roasting."
Apples are among the top three fruits produced worldwide and are typically available year-round due to easy storage and transport. Eating a whole, fresh apple provides the most nutrients. Discarding the skin removes most fiber and flavonoids. Dehydrating or drying apples removes vitamin C and often adds sugar and calories. Clear apple juice loses most flavonoids and fibers through filtering and pasteurization, leaving almost no nutrients. Apples pair well with savory foods such as pork, chicken, sausages, scallops, soups, salads, and slaws. Roasting with cubed butternut squash, adding diced apples to salads, or making apple slaw preserves flavor without sacrificing nutrition.
Read at Alternative Medicine Magazine
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