what are the minerals inside an apple?
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these are some minerals that i found were in apples:\n\nMinerals \nCalcium 9.66 mg \nCopper 0.05 mg \nIron 0.24 mg \nManganese 0.06 mg \nMagnesium 6.90 mg \nPhosphorus 9.66 mg \nPotassium 158.70 mg \nSelenium 0.41 mcg \nSodium trace mg \nZinc 0.05 mg \nFats
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Sweetness is not an objective thing to measure.  If you mean sugar content, then there are imperical ways of determining how much sugar is contained in a given portion of apple.  \n\nBut things other than sugar taste sweet to humans.  The element Lead (Pb) can take on a sweet taste.  The Romans used lead acetate to sweeten their food before they found out it was toxic.  Also, that's why little children have been found eating paint chips, because paint used to contain lead and it was sweet to them.  \n\nPhenylalenine, an essential amino acid has a sweetness many times that of sugar.  It's what gives Nutrasweet it's sweetness.  Saccharin also has a sweetness 300 times that of sucrose.\n\nIf you're committed to the sweetness hypothesis, the best instrument to use is the human tongue.  Do a blind taste test with a panel of subjects and have them rank various apples in order of sweetness.  Then take those apples and expose them to oxygen and observe which ones brown the fastest.\n\nI would recommend focusing on acidity instead of sweetness however.  What makes apples turn brown when exposed to oxygen is an enzyme found in the cells called polyphenol oxidase or tyrosinase.  Normally, this enzyme is confined within the cell wall and has limited access to oxygen.  When an apple is cut, the enzyme is bombarded with oxygen and it rapidly oxidizes chemicals within the cell that contain iron. \n\nAcidity comes into play because the protein enzyme has a narrow pH threshold.  The acid denatures the enzyme thus inhibiting it's ability to oxidize iron.  I believe that's why you'll find out the tart tasting Granny Smith apples will turn brown the least.  The tart taste comes from malic acid which is found in higher amounts in Granny Smiths.
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1.  Pomegranite\n2.  Blueberries\n3.  Grapefruit\n\nBut all in moderation, and be sure to eat whole fruits, don't just drink juices.
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I believe it has to do with oxidation.  The minute you slice an apple open you are exposing it to oxygen, which breaks down the molecules of the apple. I also believe it has something to do with the sugar content.  I know when I cook with apples, the recipe books state that if you rub lemon juice on apples it will stop the browning process. Lemons contain vitamin C, which is an acid. What other liquids contain acid?  Think of the content of soda, and water.  Do they contain an acid like lemons or oranges?\n\nI hope this helps.  Try running a search on yahoo with the following search string "apples oxidation"
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Carbohydrates, Fats, Vitamins, Proteins, Minerals, Water
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Depends on the type of plant as to what minerals it needs the most of. \n\nNitrogen, Phosphorous, Potassium, Potash, Iron, Zinc\n\nAlso sulphur, magnesium, manganese, copper and more.\n\nhttp://mgonline.com/fertilize.html
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Basically as the apple is left on the table with air, the air will react with the apple and carbon is produced. The process is called oxidation.
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Eggplant is high in fiber & potassium.\n\nI wasn't able to find any info on starapple.
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Hi there, \n\nApples are also called "negative calorie food". That means, the amount of calories used to digest the apple will be more than the amount of calories you obtain when you consume it. \n\nApples are rich in Malic Acid. (C4H6O5)\nMalic acid, an alpha-hydroxy organic acid, is sometimes referred to as a fruit acid. This is because malic acid is found in apples and other fruits. It is also found in plants and animals, including humans. In fact, malic acid, in the form of its anion malate, is a key intermediate in the major biochemical energy-producing cycle in cells known as the citric acid or Krebs cycle located in the cells' mitochondria.\n\nMalic acid, also known as apple acid, hydroxybutanedioic acid and hydroxysuccinic acid, is a chiral molecule. The naturally occurring stereoisomer is the L-form. The L-form is also the biologically active one. There is some preliminary evidence that malic acid, in combination with magnesium, may be helpful for some with fibromyalgia. Malic acid sold as a supplement is mainly derived from apples and, therefore, is the L-form. \n\nApple trees can range in size from 6 to 30 feet in height, depending on the variety and type of rootstock (dwarf, semi-dwarf, etc.).\n\nNutritional Facts:\n• High in fiber\n• High in vitimen C and potassium\n• Low in Sodium\n• Almost fat-free\n\nHow to Store:\nThe best place to store apples is in the refrigerator! Sliced or cut apples stay white longer if dropped in a bowl of water containing 2 tablespoons of lemon juice.\n\nThe elements involved in apple are implied above.\nHope this helps. If not, I'd be glad to assist you further. Bye!!\n\nrule wid style n luv@vinny
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An apple contains about eighty calories and twenty grams of carbohydrate, plus a few grams of fiber if you don't peel it.  Plus Vitamin C and a handful of other nutrients.  So yes, they're a very healthy food.  Eat one with a little low-fat cheese or peanut butter and maybe a couple of whole-grain crackers and you've got an excellent snack or even a small meal.
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Zinc is found in a wide variety of foods (2). Oysters contain more zinc per serving than any other food, but red meat and poultry provide the majority of zinc in the American diet. Other good food sources include beans, nuts, certain seafood, whole grains, fortified breakfast cereals, and dairy products (2,9). Zinc absorption is greater from a diet high in animal protein than a diet rich in plant proteins (2). Phytates, which are found in whole grain breads, cereals, legumes and other products, can decrease zinc absorption
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Vitamins: B1,B12, B6. Minerals.Magnesium
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Molasses, chopped apples, brown sugar , five gallon pail, mix all together put a four foot pipe in center, freeze solid. stick in the ground pipe end first. tada, you want stuff that is sweet not salty ,it freezes better and stays longer.leave the seeds in the apples cuz what doesnt get eaten, you could have an apple tree started next spring
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Apple seeds contain cyanide, a deadly poison. I suppose the medical benefit is you will build up cyanide in your system, so if anybody tries to eat you the will get sick too.
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This question has been asked numerous times.  Theses are User estee06's words.  I put a link below.\n \n\nApples and other produce (e.g., pears, bananas, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the apple. The oxidation reaction basically forms a sort of rust on the surface of the fruit. \n\nYou see the browning when the fruit is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals
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Fruit and vegetables contain vitamins, minerals and trace minerals as well as phytohormones and fibers. All these ingedigents are important in human diet but are included less and less in modern diets. They are supposed to have been mainstays of human diet in the past but not any more. \nThis is the reason why the recommendations name them - to remind us to eat them
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Nitrogen, phosphorous, and potassium. There are also micronutrients like nitrates, nitrites, and several other nutrients plants need.