The apple is a usually sweet fruit produced on trees also known botanically as Malus Domestica. The apple can be consumed in its raw form cooked or commonly juiced and is an ingredient in many recipes, especially desserts.

Preservation of apples and apple products include canned, dried or frozen. Canned or frozen apples are usually used in baked products such as pies or pastries. Apple juice either concentrated or fresh and cider are also very common methods of preservation and consumption.

There are two types of common apple allergy. Birch-apple syndrome or birch apple allergy is often found in northern Europe and is found in people who are usually allergic to birch tree pollen.

The allergic reactions are triggered by the protein in apples that is similar to birch pollen. Sufferers of this apple allergy also commonly are affected by other fruit and vegetable allergies. This reaction will only occur when raw fruit is consumed as the allergen is neutralized during the cooking process. Variety of the apple, storage condition and length of time stored can change the amount of allergen present.

Populations around the Mediterranean regions are recorded to have reactions to apples due to their similarity to peaches. An apple allergy of this nature has more severe symptoms, such as vomiting, abdominal pain and can be dangerous. It should also be noted that cooking does not break down the protein causing this particular reaction. Freshly harvested, over-ripe fruits tend to have the highest levels of the protein that causes this reaction.

B Vitamins

Oats, rye, buckwheat, brown rice, quinoa, brewer’s yeast, peanuts, mushrooms, soybeans, split peas, pecans, sunflower seeds, lentils, cashews, chickpeas, broccoli, hazelnuts, peppers

Vitamin C

Orange, grapefruit, kiwi fruit, mango, papaya, pineapple, strawberries, raspberries, blueberries, cranberries, broccoli, brussels sprouts, cauliflower, peppers, spinach, cabbage, turnip greens, leafy greens.

Potassium

Dried apricots, salmon, mackerel, tuna, monkfish, white beans, lentils, kidney beans, avocado, butternut squash, spinach, mushrooms, bananas, potatoes

Phosphorus

Brown rice, oats, rye, quinoa, chicken, turkey, pork, liver, sardines, scallops, salmon, mackerel, crab, milk, yoghurt, cottage cheese, sunflower seeds, pumpkin seeds, Brazil nuts, pine nuts, almonds, pistachios, cashews

Calcium

Watercress, kale, broccoli, low-fat mozzarella, yoghurt, pak choi, tofu, sugar snap peas, almonds