Origin: Zaragoza The red apple is usually one of the most consumed. Its skin has an intense red color and its flesh is white and very crunchy. There are many varieties of red apples; Royal Gala is the apple with shiny skin and rounded shape. Its flavor is neither sweet nor very acid, the Fuji; It is orange to pink in color. Its size is large, with sweet flavor and crunchy texture, the Pink Lady; Its color is red with green tones, its flavor is acidic and its flesh is hard and crunchy and finally the Ambrosia; Its flavor is very sweet and with crunchy texture, but less firm than the previous varieties. Properties and benefits: Red apples contain a large amount of vitamins, type B and minerals (phosphorus, potassium, calcium ...), fiber and carbohydrates. Its composition is practically water, 85% so it is a fruit with very little caloric intake. They have little sugar, so it can help you reduce cholesterol naturally. It is also good for the heart. It is considered one of the best fruits to regulate our digestive system. It helps to stimulate the kidneys and liver as it has pectin. It is antioxidant thanks to malic and tartaric acid. It helps to take care of teeth and gums. Nutritional value per 100gr: Calories: 52 Total fat: 0,2 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 107 mg Carbohydrates: 14 g Protein: 0.3 g Preservation and tips: Apples should be stored in the refrigerator, and away from any other fruit, as they possess a gas, called ethylene, which makes the fruits ripen quickly. But you can store them outside, their skin will wrinkle, lose water and acidity, but they will become much sweeter. Recipe and uses in the kitchen: Red apples are usually enjoyed au naturel, but they also have uses in the kitchen. You can make an apple compote, quickly and you can use it when you need it; Take 4 ripe red apples, peel them and cut them into 4 pieces. Put the apples in a pot with water over low heat. Add to the pot, the juice of a lemon and cinnamon to taste. Cover and cook for at least 30 minutes until the apples are soft and dark in color. Once cool, mash them a little.