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The amount of red, green or yellow ball of fruit, depending on the type may be with pea or reach 15 cm in diameter.

At the time of ripening distinguish summer, autumn and winter varieties, the more recent varieties differ good stamina.

The fruits contain apple, wine, lemon and other organic acids, sugar (glucose, sucrose and others), vitamins C, A, B1, carotene, tanning and pectin substances, trace elements (iron, potassium, calcium, magnesium and others), essential oil , And other substances.

The fruits used in fresh and dried fruits in the form are also suitable for different types of processing: obtaining juices, compotes, kiseley and fruit wines, cider, cooking jam, and thanks to pectin — jams, povidla, jellies and mousse. Apples bake with sugar in the test, prepare filling for pies, cakes and pastries, apple pies are very popular.

Dried apples were a good source of legkousvaivaemyh sugars (from 8 to contain 15%), trace elements (up to 0.5% of mineral salts), and in one medium fruit seeds contain about the daily norm iodine

For example apples antonovskogo class of 100 grams when caloric in 48 kcal. contains: 0.3 grams. protein, 11.5 mg. carbohydrates, 0.02 mg. Vitamin B1, 4,9 mg. vitamin C, 16 mg. calcium and 86 mg. potassium.

The fruits of wild species mainly processed.

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