Apples
The apple provides carbohydrates mainly in the form of sugars such as fructose, glucose and sucrose, and contains appreciable amounts of soluble and insoluble fibre.
Apples provide significant amounts of antioxidant flavonoids that prevent oxidative damage to body cells and of procyanidins, which prevent vascular problems.
Consumption: raw, fruit salads, juices, jams and preserves, compotes, cakes and pastries, dehydrated, liqueurs and ciders.