Green Apple
Green apples are sour in taste and have thick skin, which make them crispier. They are usually thought of as a dessert variety for fresh eating, but they can be a dual-purpose apple, good for baking or cooking in recipes that require an acidic apple variety
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Green apples have less sugar and carbs, and more fiber, protein, potassium, iron, and vitamin K, taking the lead as a healthier variety, although the differences are ever so slight. The only major difference in nutrition is that of vitamin A, which is almost twice more in green apples as compared to red apples.