http://healthyeating.sfgate.com/nutrition-cooked-apples-1069.html
While the nutrition of cooked and fresh apples is relatively similar for most nutrients, vitamin C is the exception. Vitamin C is lost when exposed to heat, and the cooking process destroys most of it. For example, the vitamin C content of a medium apple goes from 8.4 milligrams before cooking to barely nothing, or 0.4 milligrams, after cooking. Fortunately, you can meet your vitamin C requirements by including plenty of vegetables and fruits into your diet, especially red bell peppers or broccoli, briefly cooked to preserve the vitamin C, or strawberries and citrus fruits.
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