- Composition and calorie content of apples
- How to choose apples
- Examining an apple in a cut
- Interesting Facts
- 7 benefits of apples
- Apple Harm
- What to cook from apples
- Charlotte with apples: a classic recipe
An apple is one of the tastiest and most affordable fruits. It is almost impossible to overestimate the beneficial properties of an apple for humans: it is a real treasure trove of vitamins and minerals, the balance of which in the body contributes to its rejuvenation and is the basis of strong immunity.
Apples prolong life, protect against many diseases and have a reputation for rejuvenating fruit, and how many dishes you can cook with them – you can’t count!
Composition and calorie content of apples
A healthy apple contains: water – 80-90%; fiber – 0.6%; sugar – 5-15%; carotene; pectin – 0.27%; starch – 0.9%; folic and organic acids; vitamins – A, B1, B2, B3, C, E, P, PP, K; trace elements – sodium, phosphorus, potassium, sulfur, copper, zinc, calcium, aluminum, fluorine, chromium, iron, magnesium, molybdenum, nickel, boron, vanadium, manganese.
- Caloric content 47 kcal
- Proteins 0.4 g
- Fat 0.4 g
- Carbohydrates 9.8 g
How to choose apples
In life, very often you have to buy apples, so it is simply necessary to remember once and for all the algorithm for the correct selection of apples and its subsequent storage. Namely: you need to quickly go around all the counters, choose a variety, look at the appearance, pick it up, touch, smell, cut off and try (if possible).
You also need to take into account the country of manufacture. In the season, always give preference to domestic goods, not imported ones. Read more about all this in more detail.
Determine which apple variety you prefer
Before buying apples, it is advisable to know which varieties you prefer, because there are sour, sweet and sour, sweet, soft, hard, etc. Each variety differs not only in taste and color, but also in storage capacity.
Apple Optimal size
Do not look for large sizes, the peel should not be darkened, wrinkled, stained and other defects. Just as ripening begins from the middle of the fruit, so spoilage (decay) begins from there. Therefore, check if there is any darkening near the butt and tail.
The most optimal size is medium. Take it in your hands – the apple should be firm, and by weight – weighty for its size (otherwise it may be shrunken, lethargic). A natural apple should smell pleasant, present a fresh and pronounced aroma.
How to choose apples outside the ripening season
Be especially careful when choosing apples outside the ripening season, especially in spring and early summer. At this time, apples from storehouses or from other countries are sold on the shelves. In either case, they are often subjected to additional processing for their better preservation.
Therefore, if you find stickiness or some suspicious liquid on the skin, then the fruit may have been treated with harmful preservatives (diphenyl, wax, iodine solutions, etc.). In this case, the fruit should not only be washed, but washed very thoroughly, maybe even with a sponge and a brush, or simply cut off the peel.
Examining an apple in a cut
If you can see a cross-section of the apple, look at the pulp and pits. The pulp should be juicy, uniform in density and color, without browning. Completely brown pits indicate maturity, while whitish pits indicate immaturity. After the apple has been cut, and if, of course, it is natural, then it should darken – literally “rust” and the faster, the better (healthier).
How to buy, choose, store apples
The best food to eat on an empty stomach is an apple. In the morning, it is better to consume it not in the form of juice, but whole, since the fiber of this fruit itself is very useful.
The apple can be eaten whole with pits and cores, but don’t overdo it. Bones in large quantities can be harmful, as they contain the glycoside amygdalin, a dangerous substance. In a small amount, on the contrary, seeds will be useful.
7 benefits of apples
- Apples contain pectin, a soluble fiber. One medium apple contains one-fifth of the daily fiber.
- Bright apple peel is a source of flavonoids, compounds with antioxidant properties. Studies have shown that consumption of apples and other brightly colored foods lowers the risk of pancreatic cancer by a quarter.
- Apples help reduce the risks of lung cancer, as well as colorectal, breast, and gastrointestinal cancers.
- Apple polyphenols also reduce asthma, Alzheimer’s disease, and fiber prevents atherosclerosis and blood sugar fluctuations.
- Apples in the daily diet reduce the risk of type 2 diabetes by 28%.
- Apples help preserve the health of the heart and blood vessels. For example, regular consumption of fresh apples can lower triglycerides and low-density lipoprotein (“bad”) cholesterol, but not apple juice. In particular, consuming apples reduces the risk of stroke.
- Apples prevent overeating and help maintain weight. The fiber in them retains a long-lasting satiety effect. At the same time, researchers found that regular consumption of high-fiber, low-glycemic fruits, especially apples, was associated with less weight gain over time.
Apples don’t have any serious side effects. Those who suffer from gastritis or stomach ulcers should refuse to eat these fruits. Contraindications also include:
- Allergy to apples. It can occur when eaten and when exposed to pollen from apple flowers;
- High blood sugar. Apples are high in fructose, especially in sweet varieties, so anyone with high insulin levels needs to be careful;
- Thrush and yeast infections. Eating apples should be limited if you are prone to yeast infections.
Also, keep in mind that apple seeds contain cyanide, a powerful poison. Eating too many apple seeds can be fatal.
What to cook from apples
Sour apples are best for preparing various meat dishes. Sweet fruits are usually added to salads, desserts and mashed soups, baked in the oven. Delicious compotes and jams are also made from apples.
But most often fruits are used for baking. Charlottes and yeast pies, apple muffins and strudels, casseroles and puddings, cookies and tartlets, as well as apple pancakes and pancakes with apples are made with apples.
Charlotte with apples: a classic recipe
Cooking time: 1 hour
- Eggs – 6 pcs.
- Sugar – 1 glass
- Flour – 1 glass
- Vanillin – on the tip of a knife
- Apples – 800 g
- Beat eggs with sugar in a thick foam, add flour, vanillin and mix, but not with a mixer, but by hand.
- Peel and cut the apples. Lubricate the mold with oil.
- Mix the apples with the dough, and do not put them on the bottom, then pour the dough.
- Put in an oven preheated to 180 C and bake until golden brown.