What are the benefits of soaked apples and how to prepare them for the winter

Composition of soaked apples

This is a very healthy and vitamin product that contains many different vitamins and minerals.
Apples contain:

• vitamin B, C, D, E, PP;
• iodine;
• calcium;
• iron;
• magnesium;
• copper;
• chromium;
• zinc;
• alimentary fiber;
• acids.

Green soaked apples contain from 30 to 35 kcal, yellow ones - 40 kcal, and red ones - from 50 kcal.

This product is prepared by adding salt, sugar and spices to water. Apples are considered ready only when they have gone through the fermentation process.

The benefits and harms of pickled apples

Fruits prepared in this way contain a large amount of ascorbic acid.
When soaking, especially with viburnum or cranberries, this component not only does not decrease, but, on the contrary, increases. Due to this, apples have a strong anti-inflammatory effect on the human body. Also soaked fruits increase immunity. According to studies, it has been proven that the benefits of apples depend on their color. Green fruits contain more iron, which has a beneficial effect not only on the functioning of internal organs, but also restores the structure of the skin and hair. It is green fruits that help to quickly absorb fatty foods, and also very rarely cause allergic reactions.

It is recommended to eat soaked apples after eating a heavy meal.

Apples are useful for diseases such as:

• constipation;
• stomach upset;
• cough;
• atherosclerosis;
• avitaminosis.

An equally important advantage is that they are able to stimulate appetite and increase the production of gastric juice.

It should also be noted that soaked apples can prevent osteoporosis. And all this is thanks to the large amount of calcium that is found in their composition.

Pickled apples are indicated during pregnancy, especially in the first months. They are a good source of vitamins A and B. Also, fruits prepared in this way can have a beneficial effect on the nervous system of both mother and child. The microelements included in their composition take part in the formation of teeth and bone tissue.

However, in the last trimester, it is necessary to reduce consumption, especially of sweet pickled apples. A large number of them can lead to swelling of the legs.

Despite all the benefits, soaked apples can also cause harm to the body. Therefore, before you start consuming them, you need to know when they should not be eaten.

Not recommended for use by people with:

• gastritis;
• stomach ulcer;
• heartburn;
• increased levels of stomach acidity.

Such a dish can also cause a negative reaction in those who suffer from allergic reactions, especially to ascorbic acid.

What are the benefits of pickled apples?

Due to the content of a large number of valuable nutrients, soaked apples are very useful for everyone:

1. They improve the proper functioning of the digestive system and eliminate constipation due to the large amount of fiber in the composition.
2. They support the body's protective functions and help resist seasonal infectious diseases. This is facilitated by the high content of vitamin C.
3. Helps prevent diseases of the musculoskeletal system: arthritis, arthrosis, osteoporosis. Supports muscle flexibility and joint mobility.
4. Speed ​​up metabolism. Helps reduce excess weight and prevent its occurrence.
5. Heals the skin of the face and body. Regular consumption of soaked apples helps fight rashes, uneven complexion, and prevent the early appearance of wrinkles.
6. Reduce the level of bad cholesterol in the blood and maintain it at optimal values. High cholesterol levels provoke the occurrence of atherosclerosis, which is associated with an increased risk of heart attacks and strokes.

It is also important to note that the inclusion of soaked apples in the diet increases the level of serotonin, which means that you will always be in a good mood, the body will be able to easily cope with stress and avoid depression.

For women

This product is necessary to maintain the beauty and health of skin, hair and nails. Those who love soaked apples have virtually no acne or other inflammations , their skin is not prone to dryness and the formation of early wrinkles, and their face always has a natural and healthy glow.

It is also important to mention the high content of folic acid in soaked apples. This means that they have a beneficial effect on the functioning of the reproductive system and facilitate easy conception and bearing a child.

For men

Soaked apples have a positive effect on the male reproductive system, including increasing potency. In addition, this valuable product helps restore muscles after strength training, gives energy and vigor. Also, soaked apples help lower blood cholesterol and reduce the risks of heart attack and stroke, because men are more susceptible to them than women.

During pregnancy

During the period of bearing a child, this product is very useful to use. A large number of vitamins and minerals in its composition help overcome the deficiencies that almost every pregnant woman experiences, in particular, iron deficiency. Folic acid in urinary apples is essential during fetal development.

In the first trimester, a small amount of soaked apples will help cope with toxicosis, and at the end of pregnancy reduce swelling.

It is important to remember that during pregnancy you need to eat this product in dosage so as not to provoke possible allergic reactions in the child and other undesirable consequences.

While breastfeeding

Soaked apples are allowed in nursing diets. Such apples help overcome vitamin deficiency , as well as cope with constipation, which often occurs in the first months after childbirth.

It is important to remember that you should try soaked apples in small portions 1-3 months after giving birth. If a child develops a skin rash, stool changes, or becomes restless, it is necessary to give up this dish for a while. You should try reintroducing soaked apples into your diet no sooner than after a couple of months.

When losing weight

Since soaked apples are very low in calories, they can be included in diets for weight loss and weight maintenance. In the process of losing weight, this product additionally helps to cleanse the intestines due to fiber, and also removes excess fluid from the body, which also helps to reduce body weight.

However, remember that you cannot sit on soaked apples alone. They can only be used as a dessert or snack.

For diabetes

For those diagnosed with type 1 or type 2 diabetes, soaked apples are not prohibited, but they should be consumed in moderation, calculating the exact dosage. In any case, before introducing them into your diet for the first time, you should consult with your doctor about how and in what quantity they can be included in the diet.

Methods for preparing soaked apples

Pickled apples come in three types: sweet, sour, and plain.
All of them have high taste and contain vitamins and microelements that are necessary for the human body. The most high-calorie apples are sweet apples. Therefore, they are not recommended for people who watch their figure. The least sugar is found in simple and sour fruits.

The simplest recipe for soaked apples

This product goes well with fatty meat and is also a good addition to okroshka or beetroot soup.
Ingredients:

• a bucket of fresh apples;
• 400 gr. granulated sugar;
• 3 tbsp. l. salt (heaped);
• twigs and leaves of cherries, currants, raspberries.

Apples must be rinsed under running water and dried with a paper towel.

Place half of the prepared twigs and leaves on the bottom of the container. Place the fruit on top without crushing it. Then place the remaining branches. It is also recommended to add a few mint leaves. It is not recommended to use a lot of bottom spice as it can overwhelm the taste of apples.

Preparing the marinade:

1. The first thing to do is boil a liter of clean water. Add sugar and salt to the hot liquid and mix everything thoroughly.
2. Dilute the resulting solution with cold liquid. A bucket of apples will require up to 5 liters of marinade.
3. Pour the prepared mixture over the apples.
4. Place a bend on top and install a weight. During the first 7 days, the apples will absorb some water, so you will need to add marinade.
5. After 10 days, take the container to a cool place. A cellar would be a good option.
6. After 45 days, you can start tasting.

In order for apples to be tasty and aromatic, it is necessary to use fruits without defects.

Unusual facts

Healthy:

• if the pulp quickly darkens in the fresh air, then the apple is completely natural and contains no harmful substances;
• apples contain pectin, which is used to make marmalade, marshmallows, and jelly;
• Regular consumption of apples activates brain function;
• just one apple can cheer you up in the morning no worse than a cup of coffee;
• The large amount of vitamin C in this fruit helps maintain a strong immune system.

Interesting:

• the oldest apple tree that still bears fruit was planted in the USA in the 17th century;
• Currently, more than 7,000 different varieties of apples are known, each of which differs from the others in a certain taste, color or shape;
• this fruit is considered the most popular in most countries: it is present on 80 coats of arms, apple orchards grow on the territory of every state, the apple is mentioned more often than other fruits in fairy tales of the world;
• apples cannot drown in water because they consist of a quarter oxygen.

Thus, fresh apples are a very tasty and healthy fruit. And soaked fruits retain all the value of fresh fruits, but at the same time delight both adults and children with their unusual taste. Whatever form you eat this fruit, remember that you need to know in moderation in everything in order to get the maximum benefit and avoid possible negative consequences.

Soaked apples: calorie content and composition

It’s worth noting right away that the protein and fat content in this dish is quite low. But carbohydrates, in particular complex, that is, difficult-to-digest plant fibers, are present here in large quantities. In addition, apples retain their vitamin composition during urination - they contain a large amount of ascorbic acid, B vitamins (thiamine, B12, B5, B6, B2, B9), as well as vitamins A, E, D and biotin.

There are also necessary minerals, in particular, iron, calcium, potassium, aluminum, vanadium, cobalt, silicon, iodine, sodium, nickel, sulfur, selenium, titanium, phosphorus, strontium, chromium and zinc.

The calorie content of this product is relatively low. 100 g of soaked apples contains from 40 to 69 kcal (depending on the products used for the marinade).

Soaked apples: beneficial properties

To begin with, it is worth noting that, like many other fruits, these fruits are rich in plant fiber. In turn, fiber is a natural mechanical stimulator of intestinal motility. That is why apples are recommended for people suffering from digestive problems, in particular, constant constipation.

There are other medicinal properties that soaked apples have. Their benefit lies in their bactericidal properties - to some extent, such a dish can normalize the quantitative and qualitative properties of the intestinal microflora.

On the other hand, this product is rich in vitamins. Moreover, if you use honey, fresh leaves of cherries, raspberries, currants and other plants for preparation, the level of vitamins and minerals increases several times. Naturally, this has a beneficial effect on metabolism. And the increased content of ascorbic acid (vitamin C) stimulates the immune system and enhances the body’s protective properties.

Beneficial properties of soaked apples

Regular use of the product helps improve your well-being. What else are affected by the components of food, and what properties does it have?

Benefits of soaked apples for the human body:

1. Plant fibers and cellulose stimulate the performance of the gastrointestinal tract, stimulate appetite, and accelerate the secretion of gastric juice.
2. A large amount of pectins, organic acids, and monosaccharides have a positive effect on the body as a whole.
3. Ascorbic acid, with its properties, stimulates the immune system to resist bacterial, fungal, and viral diseases. The same substance has an anti-inflammatory effect and is beneficial during exacerbations.
4. Calcium is a preventative component against osteoporosis and other bone diseases, but in excess it only causes harm.
5. Vitamin A, contained in sufficient quantities in soaked fruits, helps strengthen hair and nails and improves their properties.
6. The B vitamin group has a positive effect on the nervous system.

With frequent consumption of soaked apples, intestinal motility improves. The fruits contain a lot of vitamins C, E, P, PP, which benefit human health, but you should not overload the body with them, because this will cause the opposite effect. There are more probiotics in such foods than in yoghurts.

Whether pickled apples are beneficial or harmful to health depends on the human body and its sensitivity to the components. The product contains a lot:

• thiamine (vitamin B1),
• riboflavin (vitamin B2),
• nicotinic acid (vitamins B3 or PP),
• pyridoxine (vitamin B6),
• folic acid (vitamin B9),
• cobalamin (vitamin B12),
• gland,
• iodine,
• magnesium,
• copper,
• chromium,
• zinc

Apples will have twice as much calcium if you soak them with rowan berries. This ingredient gives its part of the vitamin to the fruit, improving their properties. Products saturated in this way help strengthen the human skeleton and vertebrae, while at the same time being a preventive remedy against diseases of the musculoskeletal system. They do not harm healthy people.

How to prepare apples for peeing?

You should not wet freshly picked fruits - apples need to rest in a cool and dark place for 1 - 2 weeks. Only after this can they be sorted out and washed well. Under no circumstances should damaged fruits be wetted, as even the slightest defects can cause all the apples to spoil!

By the way, for urination you will need a wooden barrel and a weight (a wooden circle or plate on which a weight is placed). There are three types of urine - simple, sour and sweet. Choose any recipe, guided by the taste you want your fruits to acquire.

Sour soaked apples in jars

The easiest way to prepare sour apples is to use glass jars for soaking. To do this, you need to rinse the apples well and put them in jars. To prepare the filling, you need to dissolve 120 g of sugar and the same amount of salt in 10 liters of water. Pour the required amount of solution over the apples and cover with plastic caps. They need to be stored in a dry, dark, cool place.

How to make soaked apples at home

There are three cooking methods: sweet, sour, simple. They are harvested in the fall after full ripening, because the taste properties of the finished food directly depend on freshness. Small apples are chosen for soaking - fermentation then proceeds evenly, but large fruits “ripen” for a long time.

Traditionally, oak barrels were used for retting, but these days they are difficult to find because they are expensive and take up a lot of space. Housewives got the hang of doing everything in pots, buckets, and jars. It is possible in ceramic, porcelain, enamel dishes, but not in aluminum containers - due to oxidation of the metal.

Before starting work, you should prepare everything you need:

• gauze or cotton cloth for covering the container,
• a wooden board or plate to evenly distribute the load,
• a stone or a three-liter jar of water for pressing.

All items must be disinfected with soda, alcohol or other suitable means. Sweet varieties last longer than sour ones. The optimal temperature for urination is +15-22 oC. At a lower temperature, the soaking process will slow down, and in a warm room there is a risk of developing butyric acid bacteria that are harmful to humans.

Sour soaked apples

You will need:

• 20 kg apples,
• 10 liters of water,
• 150 g sugar,
• 150 g salt,
• 20 currant leaves,
• 40 cherry leaves.

Boil water, dissolve salt and sugar in it. While the liquid cools, the apples are thoroughly washed and removed from the stems. Leaves are placed at the bottom of the container, apples are placed on top. Continuing to alternate layers, the container is filled to the top. Pour cooled water over the fruits with leaves, place a board on top and press down with a heavy object. The container is placed in a cool place where the temperature is +15 – 16 °C.

Soaked apples with mint and honey

For brine take:

• 10 liters of water,
• 200 - 300 g honey,
• 150 g salt,
• 100 g rye flour or malt.

You will also need apples, cherry, mint leaves, you can also add currant bushes. Alternating layers, fill the disinfected container: washed currant leaves are placed on the bottom, then 2 layers of apples. Cover with cherry leaves and again the fruits in 2 rows, with mint on top.

When all the apples are placed in the container, an assortment of leaves is laid out on top, covered with a board, and a weight is placed. Meanwhile, water is boiled, honey, salt, sugar are dissolved in it and cooled to room temperature for maximum benefits. Without removing the load, pour the apples with brine. In order for the fruits to be beneficial, they must be placed for 4 - 6 weeks in a room with a temperature of +15 - 18 ° C - this will give them the opportunity to reveal their beneficial properties.

Soaked apples with cabbage

For this recipe you need fruits that are sweet, dense, and not starchy. They can be any color, but before starting work they should be kept in a cool, dark place for 2 weeks. This will make it possible to weed out bad, wormy apples, which in the future will harm the entire sourdough.

To improve taste and aroma characteristics, the following are used:

• currant,
• mint,
• savory,
• lovage,
• Bay leaf,
• allspice,
• mustard seeds,
• coriander,
• caraway,
• horseradish,
• wild garlic,
• cloves of garlic,
• pepper.

For a large saucepan you will need:

• 4 kg cabbage,
• 3kg apples,
• 3 medium carrots,
• salt 90 g,
• sugar 60 g.

Place a cabbage leaf at the bottom of the container. Place finely chopped cabbage and carrots on top, then apples. Continuing to alternate layers, fill the container. A board with pressure is placed on the very last cabbage leaf.

Cooking apples with cabbage

Sour apples can also be cooked with vegetables. The main ingredients are 3 kilograms of apples (it is advisable to take not too large fruits), 4 kilograms of white cabbage and 2 - 3 carrots. First, chop the cabbage, grate the carrots and mix the vegetables. Add 3 tablespoons of salt and two tablespoons of sugar to the “salad.” Squeeze the vegetables with your hands until the juice begins to release and leave for 1 to 2 hours.

Now lay out the food in layers - a layer of vegetables at the bottom, a layer of apples on top, etc. The bottom and top layers are cabbage and carrots. Cover the top with whole cabbage leaves. Pour the previously squeezed cabbage juice over the ingredients. If it is not enough, then you can prepare a marinade - dissolve a tablespoon of sugar and salt in a glass of boiled chilled water. To make the apples tasty, keep them at room temperature for the first two weeks, and then transfer them to a cool, dark place for another two weeks.

Interesting recipes

Let's look at the most popular and simple recipes for soaking apples.

With mustard

Apples and mustard have opposite flavors. In this recipe they balance each other out to create an unusual dish.

How to cook:

1. Wash the apples. Select the freshest ones, without dark spots.
2. Prepare the marinade: dissolve 200-250 g of sugar and 100 g of salt in 5-6 liters of boiled water. Stir 50 grams of malt in a small amount of water and pour into the brine.
3. Sterilize the jars. Place currant leaves on the bottom and sprinkle a little mustard powder.
4. Start layering the apples. Sprinkle each row with leaves and mustard.
5. Having laid out all the layers, pour the marinade over them so that it completely covers the apples.
6. Place pressure on top. This could be a small jar filled with water or a clean, heavy stone.
7. Store the jar in a warm place, and after two weeks, put it in the refrigerator for two months. Only then can you try apples.

With honey

Apples go well with honey. They enhance each other's sweet taste and also make the finished dish healthier. Remember that you can use honey in this recipe only if you are not allergic to it.

Preparation:

1. Make a brine: add 100 grams of sugar, salt and malt, as well as 300-350 ml of honey, to boiled water (about 10 liters). Stir and leave to cool.
2. Place currant, cherry and mint leaves in a single layer on the bottom of a sterilized jar. Cover the leaves with two layers of apples. And repeat this way until the top of the jar.
3. Press down the top layer with pressure, and pour the prepared brine on top.
4. Place the jar in a warm place. The apples will be ready in 1.5 months.

Based on rye flour

The rye flour in this recipe gives the apples a tart taste and bright aroma.

How to cook:

1. Prepare the jar. Place currant and cherry leaves on the bottom, and a layer of apples on them.
2. In this way, alternate layers until you reach the end.
3. Prepare the marinade: dissolve 100-150 grams of sugar, salt and rye flour in 10 liters of warm boiled water. Mix well.
4. Pour this brine into a jar and put pressure on top.
5. Put the jar in a warm place for a week, and then put it in the refrigerator and store there for another 40-45 days.

With cabbage

This is the most popular recipe for soaked apples, which has been used for more than one generation.

Preparation:

1. Finely chop a small head of cabbage. Grate a few carrots. Sprinkle the vegetables with salt and sugar and leave until the juice appears.
2. Prepare the apples. Sterilize the jars.
3. Place a layer of vegetables on the bottom of the jar, then a layer of apples. And so alternate until the very top. Leave the cabbage as the last layer.
4. Place a heavy weight and close the lid.
5. Place the jar in a cool place. Soon the vegetables will release juice, which will act as a marinade. Do not forget to periodically pierce the vegetables in several places.

With rowan

Another popular old recipe.

How to cook:

1. Boil 10 liters of water, dissolve 0.5 kg of sugar and 100 grams of salt in it. Leave to cool.
2. Place apples and rowan berries in layers in a prepared jar. Pour in the cooled marinade and press down on top.
3. Store in a warm place for two weeks and then put in a cool place.

Pickled apples in jars

This is a simple and easy recipe for those who don't want to wait long. Here the apples are marinated not under pressure, but immediately in the refrigerator, and very quickly - only two weeks.

Preparation:

1. Cook the brine: dissolve 1 tbsp in 2.5 liters of water. salt and sugar, bring to a boil and then leave to cool.
2. Place apples in a sterilized jar and fill with marinade to the very top.
3. Close the jar with a lid and put it in the refrigerator for two weeks.

Recipe for soaked apples in a barrel

This is an old village recipe that was used when it was necessary to prepare a dish in large quantities for the whole family. To get aromatic apples, it is best to use an oak barrel.

How to cook:

1. Prepare a sweet marinade: dissolve sugar, salt and a little honey in warm water.
2. Place cherry leaves on the bottom of the barrel. Then carefully place the apples, periodically sprinkling them with cloves and ground cinnamon.
3. At the end, pour the marinade onto the apples and cover with pressure.
4. Place the barrels in a cool place until the apples are ready.

Soaked apples with honey and mint

Of course, you can also make sweet pickled apples. The benefits of such a product will be even greater, since some additional ingredients enhance the healing properties of the fruit. To prepare you will need:

• ripe apples;
• green leaves of cherry, currant, mint;
• water;
• honey;
• salt;
• malt or rye flour;

To begin, line the bottom of the container with currant leaves. Place two layers of apples on top and cover with cherry leaves. This is followed by two more layers of apples, a layer of mint and more apples. On top of the fruits you need to cover with plant leaves (here you can use assorted) and put two sprigs of fresh mint. Cover the apples with a circle and place a weight on top.

Next, you can start preparing the brine. Dissolve 200–300 g of honey in ten liters of warm boiled water, add 100 g of malt or rye flour, as well as 150 g of table salt. Fill the apples with the solution without removing the weight from them.

You need to keep the fruit in liquid for 4-6 weeks. It is advisable that the room be maintained at a constant temperature of 15–18 degrees Celsius. It is worth noting that as you urinate, the water level will decrease - in such cases, you will need to prepare an additional amount of brine. The water level should not fall below the weighted mug.

It is worth noting that there are other recipes for soaked apples. After all, you can use various herbs and spices for soaking, including lavender, mustard, cinnamon, etc. It all depends on your personal taste preferences.

Which apples are suitable for urination?

Not all varieties are suitable for long-term storage. What soaked apples will bring, benefit or harm to the body, depends on the main products. It is better to choose varieties:

• Antonovka vulgare,
• scarlet anise,
• Wagner,
• Slav,
• Renet Simirenka,
• sarah sinap,
• scarlet anise,
• saffron pepin.

It is better not to take fruits from the store, but if there are no other options, they should be given time to rest. After a couple of weeks, the bad fruits will show themselves and should be thrown away. When choosing at the market, it is better to buy fruits that are not too beautiful, but do not contain harmful components. Once in the solution, pesticides and other substances behave unpredictably, so there is a risk of ruining the entire batch.

Can apples be harmful?

The high content of vitamins and minerals gives a clear answer to the question of whether soaked apples are healthy. On the other hand, not everyone can constantly enjoy the taste of such a product. This dish is prohibited for people suffering from high acidity of gastric juice. It is also not recommended for gastritis, gastric and intestinal ulcers.

You should avoid eating soaked apples in case of acute diseases of the liver, intestines, or pancreas. You should not eat them during an exacerbation of chronic diseases of the digestive system. In addition, it is worth considering that only moderate consumption of soaked apples is beneficial - despite all the benefits of the product, its abuse can lead to serious consequences.

Are there any harms and contraindications?

Despite the obvious benefits of the product, its excessive use can be harmful. For example, in case of individual intolerance to soaked apples, a severe allergic reaction may occur.

If you have any diseases, eating soaked apples is contraindicated:

• gastritis with high acidity;
• urolithiasis disease;
• chronic and acute colitis;
• stomach ulcer.

Caution should be exercised during pregnancy, since excessive consumption of soaked apples can cause diarrhea and swelling.

Diabetics should also be careful about this dish. They should choose only sour apples.

Soaked apples for weight loss

Indeed, such apples are characterized by low calorie content and high fiber content. Therefore, it is permissible to use them during a diet. Since there is practically no protein in the dish, it will not affect the growth of muscle mass. But you can get rid of fat deposits with its help.

As already mentioned, soaked apples contain a huge amount of vitamins and minerals, which is extremely important during a strict diet - despite dietary restrictions, your body will receive a sufficient amount of nutrients.

Apples are the most popular and widespread fruit. Both adults and children like them. The variety of flavors of apples is amazing - there is hardly any other fruit that has a similar range of tastes. In addition to gastronomic use, apples have a powerful therapeutic and preventive effect. The benefits and harms of soaked apples are almost the same as those of fresh ones, since this method of processing fruits does not change their properties.

Which varieties are suitable for soaking?

To prepare delicious pickled apples, you need to choose the right variety. “Antonovka”, “Slavyanka”, “Renet Simirenko”, “Wagner”, “Anis”, “Sary Sinap” are best suited for this.

It is advisable to take apples from your summer cottage or buy from private gardeners. Fruits sold in supermarkets often contain minimal amounts of nutrients. If you nevertheless bought just such apples, let them sit for several days at room temperature before urinating.

Composition of soaked apples

The method of preparing soaked apples can be very diverse. Depending on the technology and ingredients used, the concentration of sugars and acids in the product changes.

However, since there is no heat treatment during soaking, almost all the vitamins and minerals contained in fresh fruits remain in soaked ones. That is, we can say that the set of beneficial properties of fruits practically does not change when urinating.

Let's look at the vitamin and mineral composition of the product in more detail.

The fruit contains the following vitamins (quantities per 100 g):

• vitamin A – 5 mcg;
• PP – 0.4 mg;
• group B (total more than 200 mcg);
• C – from 8 to 50 mg;
• D – 0.02 mg;
• E – 0.2 mg;
• K – 2.2 mcg.

The microelement composition of fruits is as follows:

• potassium – 0.278 g;
• phosphorus – 0.011 g;
• iodine – 2 mcg;
• zinc – 105 mcg;
• sodium – 0.026 g;
• calcium – 0.016 g;
• magnesium – 9 mg;
• iron – 2.2 mg;
• cobalt – 1 mcg;
• manganese – 2 mg;
• copper – 100 mcg;
• chromium – 4 mcg;
• zinc – 105 mcg;
• selenium – 0.3 mcg;
• fluoride – 8 mcg.

100 g of apples also contains about 1.5-2 g of alcohols and approximately 1.5 g of lactic and other acids. The content of dietary fiber can reach up to 1.8 g. The amount of water is about 85 g.

The calorie content of soaked apples ranges from 32 to 48 kcal per 100 g.

Nutritional value is distributed as follows:

• proteins and fats – 0.4% each;
• carbohydrates – 9.8%.

Pickled apples for weight loss

The use of soaked apples for weight loss is due to the following factors:

• relatively low calorie content (32-48 kcal);
• substances that accelerate metabolism and promote faster digestion of food;
• a sufficiently large amount of plant fibers that help cleanse the intestines;
• richness of vitamins and minerals and their fairly high concentration.

However, the use of soaked apples in diets is purely auxiliary. The abundance of acids and other active components makes it impossible to consume large quantities of the product; it cannot be made the basis of any diet.

How many soaked apples can you eat without harm to your health?

Do not forget that the fermentation process in fruits has not yet completed completely, and there is no point in making the stomach a place where this fermentation will continue.

A person with a healthy stomach and intestines can consume up to one and a half kilograms of soaked apples per day. However, this amount of product should not be eaten at one time; it is better to spread it over 3-4 meals. Thanks to this, the likelihood of unpleasant consequences from taking soaked apples will be significantly reduced.

If the consumption of apples occurs against the background of any diseases associated with the gastrointestinal tract, then the daily consumption of apples should be limited to 2-3 pieces.

Storage Features

Basic Rules:

1. To store pickled apples, use glass, enamel or wooden containers. It is highly undesirable to use plastic or iron containers.
2. Optimal storage environment: cool place with a temperature no higher than 4-6 °C.
3. When preparing this dish, be sure to sterilize all utensils so that the apples can be preserved as long as possible.
4. It is important not to forget to inspect apples during storage. If mold or foam appears on the surface, they must be removed and boiled water must be added on top. Also, every week you need to disinfect the oppression: pour boiling water over it or sterilize it in a water bath.