Apples for the Teacher

Peachy-keen!

 

Ah, the peach --- a classic sign of summer, a staple in warm weather recipes for desserts and salads, and anticipated addition to farmer’s markets and stands across the country from June through August. Peaches are a characteristically fuzzy fruit that is native to northwest China.  They are a member of the stone fruit family, meaning they have one large middle seed. The inner flesh of a peach can range in colour from white to yellow or orange. There are two different varieties of peaches: freestone and clingstone which refers to whether the flesh sticks to the inner seed or easily comes off.

 

Stone fruit like peaches, plums and nectarines have been shown to ward off obesity related diseases such as diabetes, metabolic syndrome and cardiovascular disease. Stone fruits also have a bioactive and phenolic compound with anti-obesity and anti-inflammatory properties that may also reduce bad cholesterol associated with cardiovascular disease. Stone fruits have bioactive and phenolic compounds with anti-obesity and anti-inflammatory properties that may also reduce bad cholesterol associated with cardiovascular disease.

 

Peaches offer a rich treasure of minerals such as calcium, potassium, magnesium, iron, manganese, zinc and copper.  Peaches are low in calories, contain no saturated fat and are a good source of dietary fibre. Vitamin E is another antioxidant, while vitamins K is essential for blood clotting capabilities. Peaches are also a source of thamin, riboflavin, vitamin B-6, niacin, and foalte, which are all valuable when it comes to cells and nerves.