How different apples boost health—and why old varieties are fading
Apples are more than just a tasty snack—they pack a mix of fibre and antioxidants that boost health in different ways. Depending on the variety, each type offers unique benefits, from supporting heart health to aiding digestion. But as modern farming has favoured apples that look good and last long, many traditional kinds have nearly disappeared.
A medium Red Delicious apple contains about 5 grams of fibre and is rich in quercetin, an antioxidant linked to heart health. Gala apples provide around 4 grams of fibre and may help lower inflammation markers like C-reactive protein (CRP). Fuji apples, also with 4 grams of fibre, encourage a healthy balance of gut bacteria.
Honeycrisp apples offer roughly 3 grams of fibre and high levels of phenolic antioxidants. Canada Reinette apples, with 2.6 grams of fibre, have been shown to reduce total and LDL cholesterol. For those watching sugar intake, Granny Smith apples contain about 2.5 grams of fibre and are one of the lowest-sugar options.
To get the most from an apple, eating it with the skin on maximises fibre and antioxidant benefits. They can be enjoyed fresh, in salads, baked into desserts, or stewed. Storing them in the fridge helps keep them fresh for longer.
In Germany, commercial apple varieties have shifted over decades toward types that grow well, resist disease, and transport easily. This focus on size, appearance, and durability has often come at the expense of flavour and diversity. Older varieties like Danziger Kant, Apollo, and Bohnapfel have declined since the 1960s due to changes in farming, EU policies, and land consolidation. However, conservation groups and new disease-resistant breeds—such as Rewena, Relinda, and climate-adapted sorts—are helping preserve these traditional apples.
Different apple varieties offer distinct health advantages, from fibre content to antioxidant levels. While modern farming has reduced the number of traditional types, efforts to protect and revive old breeds continue. For the best nutritional value, keeping apples refrigerated and eating them unpeeled makes the most of their natural benefits.
