The fruit is slightly oblate, more than 5 cm in diameter, with concave ends and often ribbed ends.

Second, color.

Color and size vary from variety to variety. When the fruit is ripe, the surface color of the peel is generally red, green and Huang San, and there are other colors, but they are rare.

Third, the taste.

Sweet and slightly sour.

Fourth, the type.

There are about 100 apple varieties, such as Red Fuji, Gala, Sansa, Tianjin Light, Golden Crown, Red Star and Ruby.

Verb (abbreviation for verb) value

Ornamental and edible value.

Origin of intransitive verbs

Origin: Europe, Central Asia and West Asia, North America, China and Xinjiang.

Extended data

Related knowledge of Apple

1, eating apples incorrectly will waste the nutrition of 1/3. Many people like to grab apples from the upper and lower ends and chew them into rings from the middle. Scientists found that this way of eating wastes 30% of the pulp. It is suggested that everyone should pay attention to gnawing off the pulp at both ends when gnawing apples.

2. Apples can also cause allergies. Peanuts, nuts, shellfish and eggs are common allergic foods, however, some people are also allergic to apples. Experts believe that the culprit is birch pollen attached to the surface of the apple, which has nothing to do with the apple itself.

Apple is really a diet food. Apple is high in water and dietary fiber, which helps to prolong satiety. Each apple contains only 95 kilocalories. Studies have found that ursolic acid in apple peel helps to increase brown fat that is beneficial to weight loss and reduce the risk of obesity.

Baidu Encyclopedia-Apple

People's Network-Apple, four things you don't know.