Which apples are more useful: green or red, differences in fruit composition
The fact that apples combine excellent taste with the content of a large amount of beneficial substances for an organism has long been known to all lovers of healthy food.But to build a proper diet, you need to take into account the different nuances of the composition of all its constituent products. Therefore, it is worth figuring out which apples are more useful - green or red, and also find out what are the differences of fruits of different colors.
The benefits and harm of apples
The benefits and harm of apples, like any other product, are determined by their composition. First of all, this fruit contains just a huge amount of vitamins, among which the most important are the following:
- B;
- C;
- E;
- PP.
These fruits are sufficiently rich in microelements that are important for the body, such as:
- iron;
- calcium;
- potassium;
- nickel;
- copper;
- phosphorus;
- iodine.
They contain apples and more complex substances, among which special mention should be made of complex polysaccharides, known as pectins. Their unique property is that they are practically not processed in the digestive tract and at the same time they adsorb various toxins from the blood, along with which they are removed from the body. This contributes to the overall detoxification of the person and greatly facilitates the work of the liver. Another important component of apples is antioxidant quercetin, which is an antihistamine and helps fight inflammation and swelling.
Among the possible harmful effects of eating apples, an increased risk of caries due to the high content of acids and carbohydrates should be noted. Therefore, after using this product, it is desirable to brush your teeth. Apples are contraindicated for persons suffering from peptic ulcer, gastritis and other diseases of the gastrointestinal tract. This is due to the fact that this fruit combines a high fiber content with low calorie content. Undoubtedly, it is necessary to limit the use of this product and persons with hypervitaminosis and individual intolerance.
Finally, another potential danger of apples is industrially grown fruit that may contain hazardous nitrates and pesticides.
The composition and sugar content in apples
The color of apples is determined by the content in the peel of various pigments, which have different biological properties. In addition, in the process of evolution, plants using color attract different birds and animals, which may have different taste preferences - therefore, color is an indicator of taste for apples. So, there are some differences between the composition and properties of varieties of apples of different colors.
Green
Other things being equal, green apples are usually more acidic and less sweet. This indicates that they contain more acids and less carbohydrates than in red fruits. And this means that their caloric content is low — on average, about 35 kcal per 100 grams of product. In addition, green fruits usually contain slightly more vitamin C, and pigments that form a green color are less allergenic.
Red
Red fruits have a significantly less sour and sweeter taste, which indicates an increased sugar content and a reduced amount of acids. This leads to a higher caloric content, which reaches 65 kcal per 100 grams. The only, of course, beneficial substance, which is more in red apples than in others - is iron.
Separately, it is worth noting fruits of yellow color, which are close to green in composition and properties, but contain more carbohydrates and beta-carotene.
What fruits are more useful?
Thus, green apples differ from red ones by a significantly lower calorie content and a high content of acids, including vitamins. In addition, the use of green fruit is less likely to cause allergies. Therefore, other things being equal, for healthy nutrition, green fruit is usually preferable. Among the varieties of apples with green fruits, Antonovka and Golden are traditionally considered the most useful. In addition to the color of apples, the intensity of their color can tell a lot about their composition. The brighter and richer the color of the skin - the more useful substances in the fruit.Faded fruits are usually obtained that are grown in not very suitable conditions, so they are less useful.
Nevertheless, the color of apples, although it influences their benefit, has a much greater effect on the characteristics of growing the fruit. Even the greenest apple, saturated with pesticides, will be much more harmful than the redest, most environmentally friendly fruit. Therefore, the focus when choosing this fruit should be given its origin, and color can serve as an additional selection criterion.
You will learn more about the benefits of apples in the following video.
