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Crabapples: Nutritional Benefits, Uses, and Recipes

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Crabapples (Raw) โ€“ Nutritional Information and Benefits

Crabapples are small, tart fruits that belong to the Malus genus, typically characterized by their vibrant colors and sharp, slightly bitter flavor. They are commonly used in jellies, sauces, or as a decorative addition to recipes. Though less commonly eaten raw, these fruits are packed with essential nutrients and offer a range of health benefits when included in the diet.

Nutritional Information (Per 100g Serving):

Nutrient Amount
Energy 76.0 kcal
Protein 0.4 g
Total Fat 0.3 g
Saturated Fat 0.048 g
Carbohydrates 19.95 g
Fiber 0.0 g
Sugars 0.0 g
Calcium 18.0 mg
Iron 0.36 mg
Magnesium 7.0 mg
Phosphorus 15.0 mg
Potassium 194.0 mg
Sodium 1.0 mg
Zinc 0.0 mg
Copper 0.067 mcg
Manganese 0.115 mg
Selenium 0.0 mcg
Vitamin C 8.0 mg
Thiamine (Vitamin B1) 0.03 mg
Riboflavin (Vitamin B2) 0.02 mg
Niacin (Vitamin B3) 0.1 mg
Vitamin B6 0.0 mg
Folate (Vitamin B9) 0.0 mcg
Vitamin B12 0.0 mcg
Vitamin A 2.0 mcg
Vitamin E 0.0 mg
Vitamin D2 0.0 mcg

Key Health Benefits:

  • Rich in Vitamin C: Crabapples are a good source of Vitamin C, with 8 mg per 100g serving. Vitamin C is essential for maintaining healthy skin, boosting immunity, and supporting wound healing.
  • Low in Calories and Fat: At only 76 calories per 100 grams, crabapples are a low-calorie fruit, making them a healthy snack option for those looking to maintain or lose weight.
  • Source of Potassium: With 194 mg of potassium, crabapples contribute to heart health by helping to regulate blood pressure.
  • Nutrient-Rich: Though small in size, crabapples provide a variety of other vitamins and minerals like calcium, iron, magnesium, and phosphorus that support overall health, including bone health and metabolic function.
  • Antioxidants: The fruit contains a range of antioxidants that help combat oxidative stress and protect cells from damage.

Culinary Uses and Tips:

Crabapples are known for their tartness, which makes them ideal for use in jams, jellies, and sauces. They can also be used in baking, particularly in pies or crumbles, when paired with sweeter fruits or a touch of sugar to balance their acidity. Some enjoy incorporating crabapples into savory dishes, such as roasted meats or salads, to add a burst of flavor.

Although crabapples are safe to consume raw in small amounts, they are often cooked or processed due to their astringent taste and the presence of seeds that may be difficult to digest.

Allergen Information:

Crabapples are considered safe for most individuals and do not contain common allergens like gluten, dairy, or nuts. However, if you have a known sensitivity to fruits from the Malus genus, it is advised to consult with a healthcare professional before consumption.

Dietary Preferences:

  • Vegan: Yes
  • Gluten-Free: Yes
  • Low-Calorie: Yes
  • Low-Fat: Yes
  • Paleo-Friendly: Yes

Conclusion:

Though not commonly eaten raw, crabapples are a nutritious, low-calorie fruit that can add a zesty flavor to a variety of dishes. With their rich content of vitamins, minerals, and antioxidants, they are a great addition to a healthy diet. Whether used in preserves, pies, or savory recipes, crabapples are versatile and offer a unique way to enhance your culinary creations.

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