Eating apples when they are ripe is another way for many people to eat raw in their daily lives. Of course, many people will question whether there will be any nutritional loss if apples are cooked and eaten.

To tell you clearly, when apples are cooked and eaten, there is no loss in nutrition. This is because:

First, some water-soluble vitamins, such as vitamin C, vitamin B 1, B2, folic acid, etc. I am most afraid of losing nutrients in case of heating, and the vitamin C in apples is very low, only 4mg/ 100g, so don't worry about losing it because its content is not high. B vitamins are also low.

Second, apples are rich in potassium and pectin and are not afraid of heat. Will not be lost with cooking and heating.

On the contrary, cooked apples have better effects than raw apples without losing their own nutrition, such as:

1. Apples are rich in dietary fiber and pectin. After heating and cooking, pectin in apples is more softened and easier to digest and absorb.

2. The organic acids contained in apples are ionized after heating, and more hydrogen ions are added appropriately, which makes them more sour and more astringent. It has a certain effect on diarrhea.

3. Apples contain polyphenols, which will be released after heating and cooking, which will increase and play an antioxidant role.

In a word, it is a good way to eat apples when they are cooked, which is more nutritious and more suitable for the elderly and children to maintain their stomachs.

As a fruit that can be seen all year round, apples are deeply loved by people. However, some people like to eat raw, crisp and sweet, while others like to cook, delicate and soft. Anyway, each has its own advantages. When I was a child, I was particularly prone to catch a cold and didn't like to eat. My mother will cook soup for me with apples and pears.

Some friends may have questions. When apples are cooked and eaten, will there be any loss of nutrients? Is there any nutrition? In fact, in the process of cooking and heating apples, there are some nutrients, especially water-soluble vitamins such as vitamin C and flavonoid antioxidants in apples, which will be inactivated when they meet water and heat, so cooking and eating apples is equivalent to giving up some nutrients.

The dietary fiber, vitamin A, carotene, potassium, iron and other trace elements in apples are relatively stable when exposed to heat and water.

This part of nutrients can still be well preserved.

How to choose whether to eat apples raw or cooked? For healthy people, it is usually recommended to eat apples raw, and the nutritional retention is more comprehensive. China's dietary guidelines also mention that it is not recommended to replace fresh fruit with freshly squeezed juice or processed fruit.

For some friends suffering from chronic diseases such as hypertension and hyperlipidemia, it is also recommended to eat apples raw, so that the antioxidant substances in apples will not be lost basically, which can help protect the elasticity of blood vessels and reduce the inflammatory reaction of blood vessels, which is good for the cardiovascular system. For people who smoke regularly or have lung inflammation, eating apples raw is more beneficial.

Ripe apples are also good. Compared with raw apples, vitamin A, dietary fiber and pectin are easier to digest and absorb.

It is more suitable for friends with poor gastrointestinal function, indigestion, weak chewing ability, and some recovering after operation.

Or you can cook porridge with apples like a friend who asks questions and take in a variety of nutrients, but don't forget to eat some fresh fruit and supplement some nutrients that are easy to lose when heating.