Dried Apple

Apples can be dried with peel and seed nest, but the quality of apples rises if they are cleaned before and dried and cut out the core. Prepared apples cut into transverse circles 5-6 mm thick, so that before drying the mug on the sections did not begin to darken, they should be blanched 1-2 minutes in boiling water or, without blanching, store them until the very beginning of drying in salted water (100-150 G salt per bucket of water).
Nutritive properties of dried apples:
Dried apples contain: various sugars (up to 12%) - fructose, glucose, sucrose; organic acids (up to 2.42%) - malic, citric, tartaric, chlorogenic and arabin; pectin, tanning and dyeing substances; mineral salts, organic compounds of iron and phosphorus; vitamins - provitamin A carotene (0.12-0.3 mg%), B (0.04-0.08 mg%), C (5-64.2 mg%) and essential oil. Essential oil includes acetic aldehyde and complex ether of amyl alcohol with formic, acetic, caproic and caprylic acids. The rind of the fruit contains flavonoids.
List of vitamins:

Vitamin A is involved in oxidation-reduction processes, regulation of protein synthesis, promotes normal metabolism, functions of cellular and subcellular membranes, plays an important role in the formation of bones and teeth, as well as fat deposits, is necessary for the growth of new cells, slows down the aging process

Systemic thiamine deficiency is a causal factor in the development of a number of serious disorders, the leading place in which the lesions of the nervous system occupy. The complex of consequences of thiamine deficiency is known as the beriberi disease.

Vitamin B2 is necessary for the formation of erythrocytes, antibodies, for the regulation of growth and reproductive functions in the body. It is also necessary for the health of the skin, nails, hair growth and in general for the health of the whole organism, including the function of the thyroid gland.

Vitamin C is used as a restorative and stimulating immune system for various diseases (colds, oncological, etc.), and also prophylactically with insufficient intake of food, for example, in the winter-spring period.