| Jonagold |
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From Saturday, September 24, 2011
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Jonagold
Circa 1968 New York a favorite in Europe. Cross of Jonathan and Golder Delicious. Slightly tart, crisp apple. Good for eating, pies and sauces.Harvest: Early September.
Selection Information
Usage: Very good for eating fresh, pie & salads; Good for sauce.
Selection: Good-quality Jonagold apples will be firm with smooth and clean skin. The coloring is bright red over gold. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.
Storage: To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F.
Avoid: Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.
Jonagold Apple Nutritional Information
Serving Size: 1 medium apple (154g)
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| Amount Per Serving |
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Calories 80
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Calories from Fat 0
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% Daily Value*
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Total Fat 0
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0%
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Cholesterol 0mg
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0%
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Sodium 0mg
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0%
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Total Carbohydrate 22g
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7%
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Dietary Fiber 5g
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Sugars 17g
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Protein 0g
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Vitamin A 2%
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Vitamin C 20%
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Calcium 2%
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Iron 2%
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: PMA's Labeling Facts
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Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C. |
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