“It’s true, apples have the highest antioxidant content of Australia’s most popular fruits. They have almost five times the antioxidant capacity of bananas and more than twice that of oranges. An apple also has more antioxidants than half a punnet of blueberries and a cup of brewed tea!
Cooking apples can affect their antioxidant content, but it really depends upon the antioxidant, as apples contain many different types of antioxidants and some are more stable than others and can withstand cooking conditions. One thing to consider when stewing apples is that the skin is usually removed and this is where most of the apple’s antioxidants are stored. And since stewing involves boiling the fruit in water, you can lose antioxidants and other nutrients into the water. As an alternative to stewing, try baking – this could help conserve nutrients.”