In answering that question, we’re going to get a little technical at first. Apples have a pH level of around 3.5 (moderately acidic) and are slightly less acidic than lemons and other citrus fruits; however, they are more acidic than bananas and grapes.
Most don’t consider apples an acidic food, but there are two different types of acids in them: malic acid and ascorbic acid (vitamin C). Let’s dive into each type a bit further.
The concentration of malic acid makes a difference in each apple’s taste. Wild apples have significantly more malic acid than farmed apples, even though the two varieties have similar amounts of sugar in the form of fructose and sucrose.
An American Journal of Dermatology study cites apples as a particularly rich source of alpha hydroxy acids, vitamins, polyphenols, and flavonoids, which help with the rejuvenation of aging skin. Malic acid helps increase energy, improve oral health, and boost iron absorption.
Apples contain a significant amount of ascorbic acid. As with malic acid, wild apples have more ascorbic acid than farmed apples. A Food Chemistry report showed that ascorbic acid is really high in immature apples, but as the fruit ripens, matures and gets bigger, the ascorbic acid content drops and the apple gets sweeter. Because humans can’t make ascorbic acid, or vitamin C, on their own, it’s important to get enough from the foods you eat, since vitamin C plays essential roles in your immune system, wound healing, skin health and protein metabolism!
The Results are In
So let’s declare: eat more apples! Not only are they tasty treats, but apples can help improve your overall health. Robinette’s Apple Haus and Winery can supply all of your apple needs. Stop by and see us today for a wide range of tasty apple varieties!