nutritive value
The water content of fresh apples is 85%.
Apples are rich in carbohydrates, vitamins and trace elements. Especially the content of vitamin A and carotene is higher.
Effects on disease and health
It is rich in water-soluble dietary fiber-pectin. Pectin has the functions of protecting intestinal wall, activating beneficial bacteria in intestinal tract, regulating gastrointestinal function, absorbing water, eliminating constipation, stabilizing blood sugar, beautifying skin, adsorbing bile and cholesterol, and can effectively prevent hyperlipidemia, hypertension and hyperglycemia, clean intestinal tract and prevent colorectal cancer.
Malic acid and citric acid in apple sour taste can improve gastric juice secretion and promote digestion.
Malic acid can also stabilize blood sugar and prevent diabetes, so diabetics should eat sour apples.
Apples are rich in potassium, which can prevent and treat hypertension. China people's salt intake is seriously excessive, which leads to the retention of sodium and water in the body and promotes hypertension. Potassium can increase the excretion of sodium from the kidney and reduce the content of sodium in cells, thus lowering blood pressure. Potassium can also dilate blood vessels, and together with pectin can prevent metabolic syndrome.
Apples can also prevent cancer and lead poisoning.
Apple juice has a strong effect on killing infectious viruses. People who eat more apples are much less likely to catch a cold than those who don't eat or eat less apples. Therefore, some scientists and doctors call apples "all-round healthy fruits" or "general practitioners". Now the air pollution is more serious. Eating more apples can improve the respiratory system and lung function, and protect the lungs from pollution and smoke.
Apple has a natural and pleasant aroma, which has obvious effect of eliminating depression.
Traditional Chinese medicine believes that apples are flat in nature and have the effects of nourishing the heart and moistening the lungs, promoting fluid production and detoxifying, benefiting qi and regulating the stomach, sobering up and calming the liver.
Diet should be avoided.
Apples should not be eaten with seafood. Apples contain tannic acid. Eating with seafood not only reduces the nutritional value of seafood protein, but also tends to have symptoms such as abdominal pain, nausea and vomiting. Similarly, other fruits with more tannins, such as strawberries, bayberries, persimmons, pomegranates, lemons, grapes and sour pomelo, should not be eaten with seafood.
Apples are rich in nutrition. Chewing slowly when eating apples is not only conducive to digestion, but also conducive to reducing human diseases.
Expectant mothers eat an apple every day, which can reduce the reaction during pregnancy.
Purchase, preservation and eating methods
There are many kinds of apples, with different appearance and pulp characteristics, and their applicability in seasons and various uses is also very different.
Fresh apples should be solid, crisp and beautiful in color; Mature apples have certain fragrance, compact texture and easy storage; Immature apples have bad color and no fragrance, and may shrink after storage; Overripe apples droop easily when pressed lightly on the surface. Apple will have internal damage and collision scars after being frozen for a period of time. Irregular brown or brown spots will not seriously affect the eating quality of apples.
Apples that grow without bagging are unsightly in appearance, but have high sugar content. From early spring to summer, apples in this period are all stored apples, so the taste is not very fresh.
The skin of fresh apples is sticky, and you can see a layer of frost. This is not because of waxing, but a layer of natural waxy substance, which can protect apples. Besides, some apples taste as sweet as honey. This is because a special kind of sugar will be formed in fruit after being fully irradiated by sunlight. This kind of sugar has high osmotic pressure and can absorb water from surrounding tissues, so it tastes like honey.
Apples can be kept fresh for 7 ~ 10 days in the shade, and can be kept fresh for longer if they are put into plastic bags and put in the refrigerator. If you have extra apples, you can make them into candied fruit or jam and keep them in the refrigerator.
If immature kiwifruit or pear is put into a plastic bag with apples, the ethylene released by apples can make other fruits mature and make kiwifruit and pear soft. But if apples are put together with other mature fruits and vegetables, they will accelerate the decay, so they should be avoided.
Precautions for eating
After apple is cut or peeled, it can be soaked in light salt water or sprinkled with lemon juice to prevent discoloration.
Vitamins, pectin and other effective ingredients in apples are mostly contained in and near the peel, so apples should be washed and eaten, and try not to peel them. Apple with no pesticide and low pesticide is preferred.
Related recipes and food collocation
Hot toffee apple
Peel the apple and cut it into pieces; Heat a proper amount of oil in a wok, pour in white sugar, simmer until the sugar is thin, then add diced apples, turn them repeatedly until the sugar is hanging, and then take them out of the wok and serve.
The dish has the effects of appetizing, harmonizing stomach and prolonging life, and is suitable for people with poor appetite.
For the public.
Most people can eat it.