Apples are a popular fruit in which there are many useful and medicinal properties for the body. The benefits of apples for disease prevention are reflected in the proverb: "Eat an apple a day and you don't need to call a doctor." Prolonged chewing of the fruit maintains healthy teeth and gums and regulates digestion. Sweet varieties are used in the treatment of gout, diseases of the cardiovascular system, to prevent stones. The benefits of sour apples are for diabetes, obesity.
Green apples
When we chew a green apple, chlorophyll enters our body from its peel. It stimulates the immune system and helps to increase the production of red blood cells.
Green fruits often have a sour taste, which indicates a low sugar content, which is especially important for diabetics.
For those of us who are prone to allergic reactions, it is better to use green varieties, since they do not contain pigments that can provoke food allergies. With such apples, they begin to give complementary foods to children of the first year of life.
Apples of green varieties give their juice generously, since they are 85% water. The juice has almost the same valuable properties as the fruits themselves, it quenches thirst well and stimulates the appetite.
In terms of vitamin C content, green apples are champions among other varieties. The value of this vitamin can hardly be overestimated:
- protects against colds;
- restores strength;
- strengthens the walls of blood vessels;
- participates in the process of assimilation of iron;
- fights against pathogenic microflora;
- removes heavy metals from the body.
All these valuable properties of green apples make it possible to include them in the diet with both regular and dietary meals. The most common representatives of green varieties:
- Antonovka;
- White filling;
- Semirenko;
- Granny Smith;
- Sinap.
Calorie content of apples
The calorie content of apples is low. Fruits can be red, green, yellow, pink. These varieties are divided into different varieties: "Golden", "Aport", "Gala", "Granny Smith", "Fuji", "Pink Lady", "White filling" and others. The difference in the number of calories between them is insignificant: proteins and fats in apples of different varieties are on average 0.4 g per 100 g, but carbohydrates can be either 10 or 20 g.
By color
The table below illustrates the difference in calories between red, green, yellow and pink fruits.
| View | Calories per 100 g | Nutritional value (BZHU) |
| Yellow | 47.3 kcal | 0.6 g protein, 1.3 g fat, 23 g carbohydrates |
| Green | 45.3 kcal | 0.4 g of proteins and fats, 9.7 g of carbohydrates |
| Red | 48 kcal | 0.4 g of proteins and fats, 10.2 g of carbohydrates |
| Pink | 25 kcal | 0.4 g of proteins and fats, 13 g of carbohydrates |
Which varieties belong to one or another type of apples, depending on their color:
- Greens (Mutsu, Bogatyr, Antonovka, Sinap, Granny Smith, Simirenko).
- Reds (Idared, Fushi, Fuji, Gala, Royal Gala, Harvest, Red Chief, Champion, Black Prince, Florina, Ligol, Modi, Jonagold, Delicious, Gloucester, Robin).
- Yellow ("White filling", "Caramel", "Grushovka", "Golden", "Limonka").
- Pink (Pink Lady, Pink Pearl, Lobo).
The varieties are also divided according to the seasonal principle: they are summer, autumn and winter. Apples can also be homemade and wild.The taste of the fruit also depends on the variety: green apples are most often sour or sweet and sour, red - sweet or sweet and sour, yellow - sweet, pink - sweet and sour.
By taste
The table below shows the caloric content of various types of fruits, which are classified by taste.
| View | Caloric content per 100 g | Nutritional value (BZHU) |
| Sweet | 46.2 kcal | 0.4 g of proteins and fats, 9.9 g of carbohydrates |
| Acidic | 41 kcal | 0.4 g of proteins and fats, 9.6 g of carbohydrates |
| Sweet and sour | 45 kcal | 0.4 g of proteins and fats, 9.8 g of carbohydrates |
By cooking method
Apples are classified not only by color, variety, taste. The number of calories varies depending on how the fruit is prepared. Fruits are subjected to various processing: cooking, frying, stewing, baking in the oven (with sugar, cinnamon, honey, with cottage cheese) or microwave, drying, drying, canning, sourdough, pickling, steaming, and more.
The table shows the average calorie content of an apple, depending on the cooking method.
| View | Calories per 100 grams | Nutritional value (BZHU) |
| Breaded | 50 kcal | 0.4 g protein, 2 g fat, 11.5 g carbohydrates |
| Boiled | 23.8 kcal | 0.8 g protein, 0.2 g fat, 4.1 g carbohydrates |
| Jerky | 243 kcal | 0.9 g protein, 0.3 g fat, 65.9 g carbohydrates |
| Frozen | 48 kcal | 0.2 g protein, 0.3 g fat, 11 g carbohydrates |
| Oven baked without anything | 44.3 kcal | 0.6 g protein, 0.4 g fat, 9.6 g carbohydrates |
| Candied | 64.2 kcal | 0.4 g of proteins and fats, 15.1 g of carbohydrates |
| From compote | 30 kcal | 0.3 g protein, 0.2 g fat, 6.8 g carbohydrates |
| Pickled | 31.7 kcal | 0.3 g of proteins and fats, 7.3 g of carbohydrates |
| Canned | 86.9 kcal | 1.7 g protein, 4.5 g fat, 16.2 g carbohydrates |
| Pickled | 67 kcal | 0.1 g protein, 0.4 g fat, 16.8 g carbohydrates |
| Pickled | 30.9 kcal | 0.3 g protein, 0.2 g fat, 7.2 g carbohydrates |
| For a couple | 40 kcal | 0.3 g protein, 0.2 g fat, 11 g carbohydrates |
| Microwaved | 94 kcal | 0.8 g protein and fat, 19.6 g carbohydrates |
| Fresh in the skin | 54.7 kcal | 0.4 g protein, 0.3 g fat, 10 g carbohydrates |
| Dried / dry / dried fruits | 232.6 kcal | 2.1 g protein, 1.2 g fat, 60.1 g carbohydrates |
| Raw without peel | 49 kcal | 0.2 g protein, 0.1 g fat, 11.4 g carbohydrates |
| Stewed | 46.2 kcal | 0.4 g of proteins and fats, 10.3 g of carbohydrates |
The size of one apple can be different, respectively, the calorie content of 1 piece is also different. In a small fruit, 36-42 kcal, on average - 45-55 kcal, in a large one - up to 100 kcal. A healthy juice is made from apples, the calorie content of which is 44 kcal per 100 ml.
The GI of an apple differs depending on the species: in green - 30 units, in red - 42 units, in yellow - 45 units. This is due to the amount of sugar in the product. That is, sour green apples or sweet and sour red apples are most suitable for diabetics.
Red apples
These picturesque fruits can give us great aesthetic pleasure and inspire not only a meal, but also creativity. You can admire red apples on the canvases of famous artists D. Annenkov, V. Ermilov, V. Palachev, I. Maikov, L. U. Prentis and many others.
Red fruits are almost always sweet. The sugar content in them is significantly higher than in other varieties. Their taste is especially attractive in fruit salads and desserts.
Red apples are gentle to our stomach, as they contain less fruit acids than other varieties. But there is more iron in them. This element, absolutely irreplaceable for our body, performs important functions:
- helps deliver oxygen to tissues;
- prevents the development of anemia;
- supports metabolism;
- regulates redox processes;
- participates in the synthesis of thyroid hormones.
The most popular red varieties widely represented on the shelves of our stores are:
- Jonathan;
- Liberty;
- Melba;
- Florin;
- Fuji.
Reduce the risk of diabetes
By including 1 apple in your daily menu, you can significantly reduce the risk of type 2 diabetes. Apple fiber lowers blood sugar, while fructose together with organic acids, mineral salts and vitamins regulate the acidity of the stomach.
The benefits of apples for a woman's body lie, including in the color of the fetus. By choosing apples by color, you can purposefully address some health problems.
Nevertheless, the green color of this fruit is considered the most useful and hypoallergenic. Such varieties have a lower sugar content, and, on the contrary, more vitamins than red or yellow ones. Yellow and red fruits, unlike green ones, can cause allergic reactions.
Interesting to know! Green apples help to strengthen bones and teeth, plus they also help prevent cancer. Red apples also reduce the risk of cancer, and also help improve memory functions and improve the functioning of the heart and genitourinary system. Yellow fruits restore immunity and improve vision.
Yellow apples
Yellow apples have a lot of fans. They have a delicate honey aroma and their own special taste.
The sugar content in these fruits is almost as high as in the red ones, and the iron concentration is lower than in the green ones. But these apples are especially rich in pectin, which has irreplaceable qualities:
- reduces excess cholesterol;
- promotes the normalization of peristalsis;
- produces a mild diuretic effect;
- improves peripheral circulation;
- removes bile acid and urea.
The most famous yellow varieties are:
- Golden;
- Grushevka;
- Ainur;
- Amber;
- Arkad.
Whatever color our amazing fruits are, they are united by the same high therapeutic value, saturation with biologically active substances, availability for any budget and nationwide love.
Pear
In order for the pear fruit to be juicy and sweet, like honey, you need to study it carefully before buying it.
A ripe, benign pear can be easily identified by its pronounced aroma and palpation. It should not be very hard or very soft. The degree of hardness also depends on the grade. An indicator of natural ripeness (matured on trees) is the appearance of graininess.
Examine the skin of the pear carefully - make sure that there are no damage or stains on the skin. Brown spots near the tail indicate staleness.
The ripeness of a pear cannot always be distinguished by its color. There are varieties that remain green regardless of ripeness. But in many cases (depending on the variety), the formed blush may indicate the ripeness of the fruit.
The most effective way to determine the quality of a pear is to cut it up and taste it. The fruit should be firm and free of soft spots. If the pear is ripe, it should be sweet, because during ripening, starch is converted to sugar. The ripe the fruit, the sweeter it is.
If you choose between an unripe pear without damage and a ripe one, but with external defects in the peel, then the advice is to stop at the second option. It will be tastier and healthier - just remove the defects. The peel can be completely peeled off.
Vitamin therapy
Our grandparents, lacking serious scientific explanations, simply relied on centuries of experience when they told us: "An apple for dinner - and a doctor is not needed." And this is not just a slogan. In an era when, apart from folk wisdom, there were no other sources of knowledge, it was naturally meant to use apples whole, together with seeds.
Later, scientists proved that the entire fruit, including seeds, contains a very high concentration of vitamins, minerals and trace elements essential for the human body.
Vitamin B17 is present in apple seeds in their natural form, on the basis of which the anticancer drug laetrile was created in 1952. Disputes about its effectiveness and safety do not subside until now.
Vitamin theory views cancer as a form of nutritional deficiency.We simply took and removed natural substances necessary for health from our daily diet and got many diseases directly related to a lack of vitamins. Even the aging process is a deficiency of vitamins B and C. And who knows, maybe a cure for cancer has already been found in the seeds of simple fruits, and not in chemical laboratories.
Why is compote useful?
Apples are among the most common fruits, which is why apple compote is very popular. During its preparation, the properties inherent in the fruit are well preserved. The rich chemical composition makes the liquid very useful.
Especially healing compote made from fresh fruits of the new harvest. Depending on the required amount of sugar, the calorie content can change, but on average it is 100 kcal. This product is affordable for all segments of the population, the taste always delights children.
Are frozen apples good for you?
Are frozen apples good for our health?
Freezing allows you to preserve almost all vitamin and mineral reserves inherent in fresh fruit. But during storage, it decreases over time.
Try to leave the cut fruit in the air for as little time as possible before placing it in the freezer. It is at this time that vitamin C is destroyed.
Is it good to eat an apple at night
Is it good to eat an apple at night? An apple is considered a good snack. Great dish for dinner. But is it possible to eat it at night? If you intend to go to bed at one in the morning, then at eleven in the evening the eaten apple can be considered dinner and treat it calmly.
Eaten just before bedtime, the fruit can help to clear up the appetite or irritate the stomach with the acids that make up its composition. Fermentation in the abdomen can lead to bloating. This is an individual reaction of a person. To eat or not to eat - everyone decides for himself.
For dieters, we recommend foods that are safer for the night: low-fat cottage cheese and kiwi. But the choice, of course, is up to the person himself.
What is especially useful for women and men
Now let's take a closer look at the benefits of eating apples separately for women and for men. There are some nuances here, since our physiology is significantly different.
For women
A woman's body experiences cyclical changes throughout her life, which are associated with the menstrual cycle, pregnancy and menopause.
Monthly cycle
Monthly blood loss can contribute to the development of anemia, especially if the diet is limited to diets or does not contain enough iron-rich foods.
Pregnancy
Very often, anemia accompanies pregnancy. To maintain the required level of hemoglobin during this difficult period, the female body consumes more iron than it can store. The lack of oxygen that occurs with glandular anemia can seriously harm the health of the expectant mother and child.
These dangerous conditions can be avoided by paying sufficient attention to a balanced diet. Eating 4-5 fruits daily will successfully solve the problem of replenishing iron in a woman's body. And folic acid, contained in apples in its natural form, is indispensable in the formation of the nervous system of the unborn baby.
In addition, the motility of the gastrointestinal tract improves, toxins and toxins are removed. However, overeating apples is not worth it, especially during pregnancy, so as not to provoke bloating and increased gas production.
Menopause
At the end of the reproductive period, the hormonal background in the woman's body changes significantly, estradiol, which retains calcium in the bones, ceases to be produced. This often contributes to the development of diseases such as osteoporosis.
To prevent loss of density and changes in the structure of bone tissue, we must not forget about our favorite apples. In addition to calcium and boron, they contain such an organic compound as phloridzin. It also helps to keep our bones from destruction.
Varicose veins
Another predominantly female problem is varicose veins. According to statistics, every third woman in the world suffers from this disease. The therapy is quite complex and lengthy, but there is also a simple folk remedy based on Antonovka.
You need to take 3-5 medium Antonov apples, pour 1 liter of boiling water and insist in a container tightly covered in several layers with a towel or blanket. After 4 hours, the softened fruits must be rubbed with a fork or blender until a homogeneous gruel. The resulting drink is taken in half a glass, adding honey, in the morning on an empty stomach and in the evening before bedtime.
Potatoes
What kind of potato is better to choose
There are a wide variety of potato varieties. The main difference is the starch content. The yellower the tuber is inside, the more starch it contains. For frying, less starch is better, but for cooking, you can have more of it (a distinct yellowish tint).
Pay close attention to the appearance of the vegetable - it should be even, not bumpy, without cracks, spots, build-ups and other defects. Choose clean potatoes with no soil adhering to them. The color of the vegetable should be uniform, without variations from dark to light. In no case should the color be with a green tint - a sign of the presence of a poisonous substance (corned beef).
The potatoes must be firm and firm. A slight crunch should be felt when pressed. If you feel softness and moisture, then the vegetable is probably grown on fertilizers. Do not chase the huge size - such a product contains fewer nutrients and raises suspicions about its cultivation.
Potatoes are susceptible to many diseases, which in most cases can be seen. Brown and green spots, rot, round holes are all signs of spoilage. Advice: cut at least one potato and see what's inside - there should be no blackening and voids. Excessive yellowness of the flesh, more than that characteristic of a particular potato variety, may be a sign of nitrate use.
Young potatoes (a little unripe fruit) are very popular. It is inferior in the amount of vitamins, but it contains less starch and has excellent taste. But do not count on long-term storage.
Ripe potatoes have a thicker peel, smooth and smooth to the touch. The dying off of the tops is a sign of the onset of the peak of potato maturity. Unripe potatoes have a thin peel and peel.
Choose your vegetables very carefully in winter. If the potatoes are wet, they may already be frozen.
Slimming diets
And, of course, our favorite topic is diets. Here we definitely cannot do without apples. There are tons of options:
- mono-diet on apples and green tea;
- apple juice diet;
- diet on soaked apples;
- diet on apples and kefir.
Any of these options, subject to reasonable use, will not harm our body, will help to lose weight and fill cells and tissues with the necessary vitamins and minerals.
For men
Heart and blood vessels
Men are more susceptible to cardiovascular disease than women. And apples are ideal for the prevention of heart attack and stroke, since the phenolic acids, which they are rich in, affect the vessels, cleaning their walls and preventing the formation of blood clots.
Flavonoids help maintain optimal cholesterol levels, and ascorbic acid helps thin the blood. Moreover, it is enough to include only 1-2 fruits per day in the diet. This is quite within the power of even convinced meat eaters.
Physical exercise
Men often experience various physical activities to a much greater extent than women.It could be work-related or sports-related. Quercetin contained in apples and especially in their peel will help to restore strength. It stimulates the production and storage of energy in the body at the cellular level.
Useful properties of apples for the female body
In addition to the general strengthening properties for the body, there are elements and vitamins in apples that have a positive effect on women's health. They influence the beauty and well-being of a woman:
- Through daily use, nails and hair will be strong and healthy. The skin acquires a rosy, healthy color.
- You don't have to eat apples. Due to its healing properties, fruit pulp gruel is used as an ointment.
- Apple diets are used for body shaping, as they quickly burn excess calories and fat deposits.
- The product slows down the aging of the skin, gives it elasticity, correcting wrinkles.
- Protects the brain from aging and protects the nervous system from stress.
- Having fresh apple or apple juice in your diet will reduce your risk of uterine or breast cancer.
- Prevents the development of osteoporosis, strengthens bone tissue.
Thanks to the systematic consumption of apples, you can preserve not only women's health, but also beauty. In addition, this fruit is very tasty and inexpensive compared to others.
Culinary variety
To all the listed properties and qualities of these healing fruits, you need to add the richest culinary possibilities. There are a great many options for what to cook from apples in the cuisines of various countries and continents. Recipes for desserts and drinks such as marmalade, marshmallow, jam, preserves, compote, cider, punch are well known to many housewives.
In part, this diversity is due to the need to somehow preserve a rich harvest and be able to enjoy the taste and benefits of apples at any time of the year.
Apples on the "airy featherbed"
There are an incredible amount of recipes with an apple. To replenish her cookbook, housewives are advised to cook apples on an “airy featherbed”. It is required to cut into large pieces and sprinkle 3 apples with lemon juice. Beat the whites of 3 eggs into a strong foam, gradually add 150 grams of sugar, 50 grams of melted margarine, 3 yolks and a pinch of salt. Gently add 200 grams of flour and a teaspoon of salt to the resulting mass. Grease the baking dish with oil and put half of the dough. Top the apples should be covered with the second half of the dough and baked in the oven for 20-25 minutes. The healthy dessert will be highly appreciated by the guests.
How to store apples
Here one cannot fail to note a simple and effective way of apple harvesting for the winter, which our grandmothers have owned for centuries - soaking. Heat treatment with this method is absent, which allows you to keep all vitamins and minerals practically unchanged. And the concentration of ascorbic acid even increases when soaked, especially if you add cranberries to the brine.
Soaked apples acquire a spicy taste and perfectly complement a wide variety of dishes from meat, poultry, fish, and also add a special flavor to salads and side dishes.
Soaking is not the only option for long-term storage. Apples respond well to freezing. In this case, the fruits can be of any size, even with small defects, since it is better to cut them into slices before freezing. This will cool them more evenly and take up less space in the freezer.
All that is needed is to stand the apples prepared and packaged in packages for a couple of hours at a temperature of minus 20-23 degrees. Any modern freezer is capable of this. The fruits processed in this way can be stored at home at a temperature of no higher than -18 degrees for a year.
Frozen apples retain vitamins well, but lose their density.They can be used to make mashed potatoes, mousses, jams, smoothies, compotes, pie fillings, or added to salads.
Another popular winter harvesting method is drying. You can dry apples in a variety of ways:
- in an electric dryer;
- in the oven;
- in a microwave oven;
- on open air.
Any of the selected methods will help preserve the beneficial properties of dried fruits and widely use them in your favorite recipes for pies, stewed fruit, jelly, casseroles, or simply eaten like chips. It should only be borne in mind that the calorie content of dried apples is 4–5 times higher than that of fresh apples, so they need to be absorbed in reasonable quantities. We'll talk more about storing apples in a separate article.
Apples benefit and harm to the human body
Fairy tales and legends are made up about some fruits, and surely everyone has heard about "rejuvenating" apples. But are the qualities of apples for a person as good as they are described? To answer this question, you need to understand the components.
How are apples good for? Features of the composition of apples
The exact amount of important ingredients and trace elements in the fruit cannot be named. It fluctuates and depends on the variety, maturity and even location.
It is known for sure that each apple contains:
- fiber and water;
- organic acids;
- carbohydrates (including monosaccharides);
- dietary insoluble fiber;
- proteins and fats;
- pectins.
A special property of pectin and organic dietary fiber is that they allow you to break down and eliminate fats and cholesterol.
How are apples useful for children and adults?
But this is not all that apple is useful for. It has a high content of substances necessary for a person, such as:
- vitamins: C, B1, A, B2;
- acids: folic, nicotinic (niacin);
- minerals: fluorine, potassium, calcium, zinc, copper, magnesium, cobalt, manganese, phosphorus, iron, sodium, iodine.
The content of the important constituents of apples is amazing because of the micro and macronutrients. Moreover, the calorie content of the product is very low. There are only 45 calories per 100 grams.
Apple cuisine
Various fruits are loved to be added to food. Considering the beneficial properties of apples, they are given special value and are prepared in all sorts of ways:
- They are harvested for the winter. Mashed potatoes, jams, preserves, marmalades and marshmallows are cooked;
- Used as an additive in sweet pies, meat delicacies, poultry dishes;
- They are also dried, frozen, scalded;
- Cooked and cooked without preparation. Soaked, baked with honey, pickled in sweet sauces.
However, when preparing gourmet food, it should be borne in mind that the benefits of apples and the content of substances in them depend on the method of processing products.
Important place in the diet
It is known that the taste preferences of men and women differ. As for apples, we have a rare unanimity here. This wonderful fruit is enjoyed with pleasure by adherents of any nutrition system.
Whichever of the nutrition tables we use to organize the daily diet, they all recommend leaving up to 70% of the daily volume of food for vegetables and fruits, both raw and processed. And this 70% must include 3-5 of our magic apples. Unless, of course, there are serious contraindications.
Contraindications
Although apples have few of them, they should still be mentioned.
- Acidic gastritis and gastric or duodenal ulcer. In this case, small amounts of baked apples are safer.
- Diabetes. Only sour varieties can be used with caution.
- Propensity for allergic reactions. The use of red fruits should be excluded.
- Thinned tooth enamel. Mandatory oral hygiene is required - rinsing or brushing your teeth after drinking apple juice or fruits.
- Flatulence and bloating. It is better to limit the amount of raw fruits and give preference to thermally processed ones.
And of course, in the presence of the above conditions, you should consult with your doctor about the acceptable amount and suitable varieties of apples in the daily diet.
A source of iron and vitamin C
One apple provides 15% of your daily serving of vitamin C.
Vitamin C contributes to:
- improving visual acuity;
- immunity;
- brain activity.
It is no coincidence that in parables and fairy tales they are called "rejuvenating", because they actually slow down the aging process, accelerate skin regeneration and promote wound healing.
Also, don't forget that apples are a source of easily digestible iron. At the same time, iron ions are absorbed only when the body has enough vitamin C.
In 2020, studies were carried out (at the Chemical Laboratory of the Bashkir City University), in which, as it turned out, the fruit contained 100 grams of apple products:
- Spartacus - 21.55 mg;
- White filling - 20.32 mg;
Least of all vitamin C in apple varieties: Galla (10.61 mg) and Granny Smith (6.81 mg).
The apple is a source of vitamin C and other trace elements.
Useful for cleaning up toxic substances
The pectins in these fruits not only bind cholesterol, but also remove terrible substances from the body such as toxic metal ions, radioactive parts and pesticides. Thus, the combination of a jelly-like pectin substance helps not only to prepare marmalade and thick jam, but also serves as a kind of brush for the body, allowing the body to get rid of pollutants and toxic substances.
In practice, apples have been proven to increase appetite. This effect on the body is explained, on the one hand, by the high acid content, and on the other, by the presence of fibers, which improves peristalsis.
By the way, you understand that meal time significantly affects their effectiveness. Fruits in general and apples in particular should be eaten before meals, then they bring much greater benefits: they speed up the digestive processes and bind cholesterol.
But an apple eaten after a meal will certainly lead to increased fermentation, which can lead to vomiting and bloating. So the main reason, which is associated with the refusal of people from apples, is easily excluded. Eat them on an empty stomach and fermentation won't worry you.
There are only a few people in the world who do not suffer from allergic diseases, but, according to allergists, people suffering from this problem simply did not meet their own allergens. The fruit, once passed on by Eve, has confidently taken its place on the list of allergens. An immune system disorder is usually triggered by a colored pigment, so it is safer to eat green apples.
The number of food allergies has increased significantly since the emergence of a huge number of hypermarkets and markets with imported fruits. The fact is that to extend the shelf life, they are treated with substances dangerous to the body that irritate our immune system. If the fruit is washed with soap and warm water before eating, the risk of allergies and poisoning is significantly reduced.
Can you consume it all year round and do without a supermarket? In winter, nutritionists recommend adding dried apples to your diet, especially those collected from your own dacha are appreciated. In this product, the content of substances per unit of weight increases, and the reduction in vitamins is insignificant.
It should be borne in mind that after drying, the calorie content of apples increases three times, so this product should not be carried away by overweight people.
Natural energy drink
Apples are the perfect pre or post workout food. They supply the body with energy due to the presence of fructose and glucose. They increase efficiency, endurance, concentration, help to quickly recuperate after training.
The body uses incoming sugar and seeks to replenish glycogen stores, a polysaccharide that rebuilds the muscles used by the body during exercise using anaerobic glycolysis.
Slimming
The benefits and harms of apples for weight loss is a topic that many talk and write about. Its higher fiber content has made this fruit an essential food that is popular with women looking to lose weight. However, many of the fairer sex are concerned about the question: which fruit is better to use for weight loss - reddish or greenish and what are greenish apples for?
The calorie content of this fruit depends on the type and growing criteria. It should be noted that reddish apples have a higher calorie content (47 units) than green apples (35 units). For this reason, it is recommended to consume green fruits with meals.
Many women who want to lose weight are attracted to this kind of diet. Here are some options:
You can eat as many apples as you want per day, but with one condition - you must drink plenty of water. Eat no more than 1.5 kg of fresh or baked fruit per day.
Especially popular among pregnant women is the apple kefir diet. 6 times a day you need to eat 1 fruit per 1 glass of kefir. Advice! For women who practice the apple diet, it is important that you do not overdo it, as excessive consumption of this sweet can cause possible digestive problems.
The beneficial properties of apples and contraindications of this product, as well as dietary characteristics, are controversial. It should be remembered, before deciding on such a diet, it is better to consult with a specialist.
How the peel is processed
It should be especially noted the danger posed by fruits coated with a special composition for storage and transportation. Some manufacturers use wax-based preparations. This is not so bad, since wax is not toxic to the human body, is not destroyed by the action of digestive juices and is not absorbed in the intestines.
Paraffin wax is quite another matter. It is a by-product of oil refining, and no organ in our body is capable of breaking down oil. Paraffin-based products pose a serious threat to health, since they have the ability to accumulate in tissues and provoke the development of serious diseases, including oncology.
In order to protect yourself, you should buy apples from trusted suppliers. Before eating, the fruits must be thoroughly washed with hot water using special detergents for washing vegetables and fruits, baking soda or high-quality dish gel. If doubts about the chemical purity of the fruit remain, it is better to remove the peel, since it is in it that all dangerous toxins settle.
Apple
Apples are incredibly healthy fruits. They support the health of the heart and blood vessels, and have a beneficial effect on metabolism. The homeland of the apple tree is Central Asia. The largest apple producers are China and the USA. Fruits come to Russia mainly from Italy and France. Actually, we get from them those varieties that do not grow in their native latitudes. For example, Granny, Golden, Royal Gala (this variety is brought from Argentina).
Different varieties have distinctive characteristics. The taste is primarily influenced by a sour apple or a sweet one. For example, our summer fruit variety Semirenko is rather sour, like Antonovka. Almost all imported varieties are sweet: Good Delicious, Granny Smith, Fuji, Jonagold, Gloucester.
It is important to choose the right ripe fruit.
First, the fruit should not be too soft. Excessive looseness indicates that there are almost no vitamins left in it. Do not be afraid of brown specks on some fruits. These apples, on the other hand, are the most ripe and healthy.
The fruit should smell delicious. It is not worth evaluating a product by its appearance alone. The tastiest fruit may not be the most beautiful.And it is not a fact that it will have the correct ideal shape.
The wormy apple is an environmentally friendly product. And this can be believed. A fruit damaged by an insect indicates that it has not been over-treated with harmful substances.
The most beneficial is an unripe apple. It is strong and has a light green hue. You do not need to buy apples evenly covered with some kind of liquid or bloom.
It is important to store apples properly. If they are unripe, let them sit at room temperature for 2-3 days. The same fruits that you plan to consume are best kept in the refrigerator. It is best to wash the fruit just before eating, as the water washes away some of the beneficial bacteria, and some more elements will "go away" while the fruit is in the refrigerator. Therefore, it is better to reduce the loss of vitamins.
