An apple is a round fruit with a thin, hard, edible skin and cartilaginous, hard and juicy flesh around the umbilical cord.
Apple skin color can range from dark green to yellow to bright red, or some combination of these colors. Apples are still ripe, crisp and juicy, but very ripe, with a pleasant aroma and a slightly soft taste. This article tells you everything you need to know about apple nutrition.
Thousands of apples grow around the world. As a result, apples come in endless colors, clarity, texture, size, sweetness and aroma.
The most popular varieties on the American market are red and golden sweet, Granny Smith, Fuji, Gala and Rome Beauty.
Typical serving size: 1 medium apple (5 oz or 142 g)
Scientific name Maluspumila,
Common name apple
HOW APPLE HARM
- Pesticide residues
- Bacterial infection
WHAT APPLE HEAL
- Alzheimer’s disease
- Colon cancer
- High blood pressure
- Weight gain
- Blood sugar swings
- Heart disease
- High cholesterol
- Teeth and gums
Origins and plant facts
Apples are native to Asia and Eastern Europe. An earlier version of the apple was found in Greek literature in the 4th century BCE
The first apples grown in the New World were made from the seeds of pilgrims. Currently, Apple, Russia, China, the United States, Germany, France, and Italy are leading the way.
About half of the GDP in the United States grows in Washington, and New York, California, Michigan, Pennsylvania, North Carolina, and Virginia make up the rest of the domestic market.
Although some species are suitable for a particular region, apples can grow anywhere in temperate climates. Apples are available all year round, as they vary from region to region and from region to region. Standard trees reach a height of 25 feet and reach a height of 5 to 10 years. Dwarf and semicircular trees have recently emerged; They need less than 2 years to produce fruit.
When choosing apples, choose those with firm flesh and narrow skin that are free from sores, soft spots and pores. Large apples are more salty than small fruits.
Keep apples at room temperature to cook. Apples are best stored for long periods of time in the refrigerator or in a cool, dry place.
Sliced apples quickly turn brown on air exposure. However, dilute the fruit into acidic water (squeeze the lemon juice). Worldwide most popular fruit is Apple.
They are used in salads, side dishes and salads, desserts, pastries, juices, cakes, pastries, cakes and alcoholic beverages (such as Alcavar Calvados).
Dried apples make sweet or savory additions to breakfast cereals.
Taste and texture characteristics determine suitable varieties for each use. Apples such as Granny Smith, Fuji, Gala or Red Delive are great for eating ripe, crunchy, juicy, sweet or savory apples. In general, hard-boiled apples, such as the golden sweet and the Roman beauty, are generally best for baking.
Tar or small sour varieties are good for pies and apples.
Medium-sized fresh apples are a good source of vitamin C. However, when apples are ripe or juicy, most of the vitamin C is lost.
Apples are a leading source of pectin.
Apple Nutrition facts
- Dried apples are less vulnerable than other dried fruits.
- George: Why do you think apples don’t sink during apple contests?
A quarter of an apple is air!
Apples are an excellent food. They are easy to carry, tasty, filling and low in calories.
An average apple contains only 80 calories, and dried apples provide about 70 calories per serving. Apples in addition to vitamin C contain 3 to 5 grams of fiber.
Apples can be eaten fresh or cooked in many ways: baked to make cakes, tongs, and tartare; Added to chicken pox; And jam, apple butter and thinly sliced.
Eliminate Alzheimer’s disease. Apples contain powerful antioxidants that protect brain cells in rats and do the same in humans. Make sure to eat the skin, as it is especially rich in anti-inflammatory compounds.
Prevents colon cancer. The natural fiber in apples produces chemicals that fight cancer cells in the colon, according to a recent study from Germany.
Other studies have shown that apples produce a series of antioxidants called prokinins, which cause the death of cancer cells.
Lowers blood pressure. Adults who eat apples are 37% less likely to have high blood pressure, according to a recent dietary database.
Helps you lose weight. They are full of fiber and water, so your stomach needs a little more. Studies also show that people who eat at least three apples or pears a day lose weight.
Eat your blood sugar at night. Want to keep your blood sugar in a kebele? Hear the old saying about eating apples to keep the doctor away. Apples are loaded with soluble fiber, which helps with digestion and blood glucose levels. One team found that women who ate at least one apple a day were less likely to develop diabetes.
Helps fight heart disease. New Apple is a great snack. Apples are rich in flavonoids, which help prevent heart disease.
Fight high cholesterol. Apples are low in calories and rich in soluble fiber pectin, which helps reduce arterial damage and lowers blood LDL cholesterol.
Improves dental hygiene. Apples have long been called natural toothbrushes; Even if your teeth are not cleaned properly, apple stings and gum can be activated, and apple cider vinegar can reduce the amount of bacteria in the mouth and increase saliva flow, reducing tooth decay.
Pesticides Apple trees grow mainly in temperate climates, but are often sprayed with pesticides because they are susceptible to insects, ladders, and other insects. Apples should always be washed carefully before eating; Some experts suggest melting them, especially if you’ve heard them. The wax itself is not a problem, but it can prevent pesticide residue.
Bacteria and other infections. Escherichia coli and Cryptosporium can cause severe pain in people who drink unwashed apple juice or apple cider vinegar. Although the risk of infection from these products is low, children, the elderly, and people with weakened immune systems are at high risk, so they should be careful not to drink juice. Most of the juices you buy at grocery stores are labeled (check the labels), but be careful when buying drinks from sidewalks, indoor shows, or at local fruit orchards.
Doctor Approved Baby Food Apples are a very tasty and easily digestible fruit, and doctors recommend them as baby food.
Allergies Sulfur dioxide is often added to dried apples to retain moisture and color; It can trigger allergic reactions in exposed people.
- Roast the sliced apples and red onions to serve with the pork tenderloin.
- Add the grated Granny Smith apples to the bowl of red cabbage.
- Mix the sliced apples in a saucepan to taste.
- Choose small apples. Large apples ripen quickly and may already be coming out.
- Buy soft apples without soft spots.
- Remove colored apples for different varieties.
- Store apples in plastic bags in the refrigerator to delay ripening.
- If an apple is frozen, it will become too rich and nutritious.
- Frozen apples last up to 6 weeks.
- Check apples frequently and remove those that are beginning to rot; otherwise, others will do the same.