Apple
A versatile fruit that provides water, fiber, vitamin C, and several polyphenols.
Key nutrients
Fiber, vitamin C, potassium, and polyphenols.
Benefits and evidence
Whole apples generally provide more fiber and fullness than apple juice. They contribute to fruit variety rather than acting as a treatment.
How to use it
Eat whole, slice into oatmeal or yogurt, add to salads, or bake with cinnamon.
Practical serving
One medium apple is a practical serving.
Precautions
Apples can trigger digestive symptoms in some people with irritable bowel syndrome. Pollen-related oral allergy reactions are also possible.
Sources and review
USDA FoodData Central. Apples, raw, with skin. https://fdc.nal.usda.gov/
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