Contents
The history of the appearance of apples in nutrition
The fruits of the wild ancestors of apple trees have always been eaten. The tree was domesticated about 5 thousand years ago on the territory of Kazakhstan and Kyrgyzstan. Presumably from there, apples spread throughout Europe.
In ancient Greece, apples were especially actively cultivated – even then dozens of varieties were bred. These fruits have also found their place in culture: for example, “golden apples”, supposedly giving eternal youth. Even Avalon – the Celtic name for paradise – is translated as “apple country”.
Back in 2005, the world production of apples was 55 million tons per year. China is the main producer, growing about 2/5 of the total volume. In this country, these fruits are highly valued. They are given as a thank you for the hospitality of the owners. Even the word “apple” in Chinese means both fruit and “world” at the same time.
Everyone knows that a cut apple quickly begins to darken ugly. To fix this, they even brought out a special variety of apples that does not darken on the cut.
The benefits of apples
In England there is even a proverb: “who eats an apple a day, the doctor does not visit.” Indeed, an apple is one of the healthiest fruits.
According to some studies, these fruits may reduce the risk of colon cancer, as well as prostate and lung cancer. Fiber from the peel and pulp of apples stimulates the intestines. Rapid evacuation of waste reduces intoxication. Namely, it, coupled with constant inflammation, provokes cancer.
Apples contain a lot of organic acids: malic, tartaric, citric, but at the same time they contain quite a bit of vitamin C. But there are other antioxidants – vitamin A.
Acids aid digestion, especially when stomach acid is low. If there are not enough acids, the body cannot fully digest food, and does not absorb all the nutrients.
Contains a lot of light sugars. They are especially well absorbed from dried fruits.
Composition and calorie content
| Caloric content for 100 grams | 52 kcal |
| Proteins | 0,26 g |
| Fats | 0,17 g |
| Carbohydrates | 11,41 g |
Harm of apples
Apple seeds contain the poisonous substance amygdalin, which can lead to poisoning. However, the dose dangerous to humans is very large – a whole cup of seeds. Therefore, if you accidentally swallow a few, do not worry.
“Apples are one of the safest fruits in terms of allergenicity. But sour apples contain a lot of acids, so you need to use them in moderation so as not to damage the tooth enamel, ”says gastroenterologist Olga Arisheva.
The use of apples in medicine
Due to fiber and pectin, apples are extremely useful for problems with digestion and bowel movements. Baked apples work especially well.
Fresh fruits also help increase the acidity of gastric juice. This is important for hypoacid gastritis, when hydrochloric acid is not produced enough.
In cosmetology, apples, their extract and juice are used as a healing agent for skin inflammation, cracks and abrasions.
Iron malate extract is made from sour varieties of apples. It is used in the treatment of anemia. Juice is squeezed out of apples, filtered, and placed in a cauldron with iron powder. It turns out a thick dark liquid.
The use of apples in cooking
Apples, depending on the variety, are suitable for a variety of dishes, both dessert and savory. Malic acids soften tough meat and give a special flavor if the slices are added during cooking.
Apple soufflé in the microwave
It can be served both warm and cold with honey or sour cream. If desired, you can bake in the oven at 180 degrees for about 20-30 minutes. Then you get an appetizing crust.
| big apple | 1 piece. |
| Non-granular cottage cheese | 200 g |
| Chicken egg | 1 piece. |
Curd fits smooth. If it is grainy, wipe the cottage cheese through a sieve.
Wash the apple and grate it on a fine grater. Mix with cottage cheese and beaten egg. Arrange in molds that can be used in the microwave (silicone, ceramic). Fill molds almost to the top.
Bake in the microwave at maximum power for about 5 minutes. The finished soufflé does not stick to your finger if you touch it.
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Apple pancakes
A more dietary version of pancakes, on kefir and apples. Varieties use sweet and sour.
| Chicken egg | 1 piece. |
| Sugar | 2 century. l. |
| Salt | 1 / 2 tsp. |
| Kefir (yogurt) | 250 ml |
| Baking powder (or baking soda) | 1 tsp. |
| Wheat flour | 220 g |
| large apple | 2 piece. |
Beat the egg well with sugar and salt. Add kefir and stir. Mix flour with baking powder and gradually add to the mixture. You should get the consistency of thick sour cream, you may need a little more flour.
Peel apples and seeds, grate on a coarse grater. Add to dough and mix. Leave to stand at room temperature for 10 minutes.
Fry in a small amount of sunflower oil over medium heat. Flip over to the other side as soon as the first one is browned. Serve with sour cream and cinnamon.
How to select and store apples
It is important to first understand what you need apples for. For example, sour and hard varieties are more suitable for sweet pies and meat, and soft and sweet varieties are more suitable for jam and marshmallow. In addition, all varieties are stored for a different time.
Do not focus on color – for example, both Golden and Bogatyr are green. However, the latter is very sour and beneficial. Gentle Golden cannot boast of such benefits.
The peel of any variety should be free of spots, wrinkles and wormholes. Check for rotting in the ponytail and buttocks.
The size of a good apple is medium. The juicy fruit is heavy.
You can store apples in a cool and dark place in the room, wrapped in paper. To extend the period, you can wrap each fruit separately and put it in the refrigerator in a vegetable drawer. Do not store apples with other fruits and vegetables – they release substances that accelerate the ripening and spoilage of fruits.