Apple
Apples are a good source of Vitamin C. Almost half of the apple’s Vitamin C content
is contained just under the skin. They
are also a good source of soluble and insoluble fiber and fiber is important to
your diet. Soluble fiber helps prevent
cholesterol build up in the blood vessel walls.
Insoluble fiber provides bulk to the intestinal tract, holding water to
cleanse and move food quickly through the digestive system.
Apples are a great portable snack. The antioxidant phytonutrients found in apples
help fight the damaging effects of LDL (bad) cholesterol. Research with human
blood has shown that apples have stopped the oxidation of bad cholesterol which
helps in fighting cancer and heart disease.
Apples also provide dietary fiber to help your digestion. Research has concluded that apples strengthen
lung function and lower the incidences of lung cancer because they are high in
natural flavonoid content. They can
strengthen your bones through the apples ability to reduce calcium losses and
boost your alertness because of their high boron content.
UC-Davis Medical
Center researchers have said that drinking
apple juice, or other beverages high in antioxidants, after eating a fast food
meal cuts down the damaging effects of the fatty food.
What is the difference in the colors between the apples? Does red or green color of apples really make a difference?
Red Delicious apples tend to have less fiber and more sugar than other types. I would suggest Granny Smith if you can go tart, or
Fujis for a nice firm apple. Green apples contain more soluble fiber, and around .98 grams less sugar than red apples. Green apples also convert less sugar than the red apples.
On average avoid any that are bigger than your fist. These are normally stressed with fertilizers to make them bigger, which is all water and no nutrition.
The difference between red, yellow, and green apples is the rotting time. Yellow and green
apples rot more quickly than red apples because of the amount of pigment they contain.
Golden and Red Delicious apples are mild and sweet, while Pippins and Granny Smith apples
are notably brisk and tart. Tart apples, which best retain their texture during cooking,
are often preferred for cooked desserts like apple pie, while Delicious apples and other
sweeter varieties like Braeburn and Fuji apples are usually eaten raw.
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