APPLES AS FOOD 



-Tleld por troe 



-Jleld per tr«e with &Tera^ 

 proving conditions 



Bushels 



tTM 



1.60 



Figure 3. Apples: Number of Trees and Average Yield per Tree, 1909-1943. 

 (United States Department of Agriculture, 1938.) 



THE COMPOSITION OF APPLES 



In a consideration of the nutritive value of a foodstuff its chemical composition 

 is of primary importance. Information on the average chemical composition of 

 the edible portion of fresh apples is presented in Table 1. Additional data on the 

 composition of different varieties of Massachusetts-grown apples, as determined 

 by Fellers (1928) and Holland and Ritchie (1941), are shown in Tables 2 and 3. 



Table 1. — Average Chemical Composition of the Edible Portion of 



Fresh Apples 

 (Chatfield and Adams, 1940) 



Constituent 



All 



Early (summer) Medium (fall) Late (winter) 



percent 



Water 84.1 



Protein 0.3 



Fat 0.4 



Ash 0.29 



Carbohydrate (total) 14.9 



Fiber 1.0 



Sugars 11.1 



Starch — • 



Acid (as malic acid) 0.47 



Fuel or energy value (In Calories) 



Per 100 grams 64.0 



Per pound 290.0 



percent 



percent 



percent 



