Closely related to the apple and pear, quince is native to the warm climates of Southwest Asia, where it grows softer and jucier than North American varieties. It can be eaten raw and is commonly turned into jellies or preserves. Quinces are excellent sources of vitamin C, which helps reduce the risk of heart disease while improving immunity.
Choose quinces that are firm with a pale, yellow skin. Avoid those with browning skin or soft spots and handle them with care, as they bruise easily.
Calcium 1.0% Iron 3.6%
Thiamin 1.2% Riboflavin 1.6%
Niacin 0.9% Vitamin B-6 1.8%
Folate 0.7% Vitamin B-12 0.0%
Panto. acid 0.7% Phosphorus 1.6%
Magnesium 1.8% Zinc 0.2%
Selenium 0.8% Copper 6.0%