When to eat green apples
Eat on an empty stomach
Eating apples on an empty stomach helps produce healthy cells and thereby fight chronic diseases. This is because antioxidants fight free radicals in the body and this fruit provides adequate hydration.
Eat 3 apples a day
In her book The 3-Apples a Day Plan, Tammy Flynn suggested that eating an apple before each meal could help you eat less because the fiber in an apple curbs your appetite. The study on the effect of fruit on energy also agrees with Tammy Flynn's findings.
The benefits of apples
A fresh apple, recently picked from a tree, contains many useful substances that the body needs every day for normal, healthy functioning. The main and especially necessary ones are retinol vitamins, a set of various beta-carotenes and ascorbic acid.
Due to the fragility of vitamin C, which is destroyed during long-term storage, chopping or heat treatment of the fruit, it is recommended to eat apples raw. The amount of ascorbic acid in apples is determined by their maturity, variety and the conditions in which the tree itself grows, so significant fluctuations in this indicator are possible (in some apples it can be 3-5 times more than in others).
The presence of another category of complex organic compounds beneficial to the body - pectins - provides apples with a low glycemic index, although, as already mentioned, it is lower for green fruits than for red and yellow ones.
But the benefits don't end there. Apples contain the daily requirement of flavonoids, which play a significant role in metabolism, and enter our body only with plant foods. They change the activity of certain enzymes so that the synthesis of uric acid slows down and the catabolism of formic acid accelerates. This improves the condition of patients with gout, rheumatism, eczema and other skin and joint diseases.
Apples are a pleasant way to quench your thirst, since on average these fruits contain 87% pure water. The most important substances for life - fats, proteins and carbohydrates - make up 0.4, 0.4, and 11% of the apple, respectively. Dietary fiber, or fiber, is considered separately - there are only six tenths of one percent in the pulp and peel. A whole percentage of the apple’s mass is given to pectins, and 0.8 g to ash compounds. Apples are a low-calorie food, since on average 100 g of apple contains only 47 kcal.
The benefits of apples in cosmetology
Applesauce, juice, slices and even flowers have long been used by the beautiful half of the population of Eurasia as raw materials for the preparation of various cosmetics. These ingredients help refresh the skin, give the face a ruddy appearance, remove the top layer of dead epidermal cells and thus remove fine wrinkles. Since many significant holidays occur in winter, there are also recipes using dried and soaked apples.
The simplest way anyone can quickly improve the condition of their facial skin is an apple massage. To do this, take a slice of fresh apple and massage the skin of your face with it, especially in the area around the eyes and on the cheeks. This procedure unclogs pores, slightly moisturizes the skin, and removes puffiness and bags under the eyes.
To avoid harming your skin, choose apple varieties that suit your skin type. Be guided by the principle: the drier the epidermis, the sweeter the apple should be. That is, oily skin needs sour fruits.
Interestingly, even a product such as apple cider vinegar (meaning a natural product, not a flavored table one) can be used for daily washing if you mix a teaspoon in half a liter of purified water. This mild solution is suitable for all skin types. Especially for normal skin, you can also prepare a decoction for washing from green apples: 50 grams of peel per 300 ml of water, boil for 5 minutes with orange peels in a steam bath, then infuse for an hour in a dark place. If you add cinnamon to this decoction, you will get an excellent anti-aging mist, which can be sprayed evenly over the entire surface of the face using a spray bottle.
For hands and nails, baths based on a mixture of sunflower or olive oil with apple cider vinegar in equal proportions are very useful.
With the help of fresh apples, it is possible to get rid of warts without harming the skin. The classic method for removing growths of the papilloma virus is a strong alkaline agent “celandine”, which can burn the epithelium. If you rub the warts with a slice of fresh green apple 5 times a day for a whole month, a similar effect is produced (the growths simply dry out and fall off), but without the danger of getting a chemical burn.
And the most unexpected thing is that a reliable remedy for strengthening hair is made from apple leaves. To do this, the leaves of summer apple trees are boiled for 10 minutes in the proportion of 50 g of dried raw materials per 0.5 liters of water. The strained and cooled broth should be used to rinse problem hair after each wash with any shampoo.
The benefits of apple peels and seeds
Most of the above-mentioned substances are concentrated in the skin and in the pulp underneath, so apples should be eaten with the skin on.
Although this only applies to fruits grown in environmentally friendly conditions. Even “pure” garden fruits for long-term transportation are coated with biphenyl (banned in the European Union and in the USA, a substance recognized as a carcinogen). Therefore, all store-bought apples are recommended not only to wash, but also to peel. Moreover, the skin of apples grown with chemicals becomes a source of these same chemicals, which is why it must be peeled off.
In addition to the peel, apple seeds are also beneficial, as they contain a lot of irreplaceable active components, thanks to which the development of cancer cells is stopped and the degeneration of benign tumors into oncological ones is prevented. Apple seeds are also rich in iodine, an acute shortage of which is felt by every resident of large cities.
Another specific substance found in apple seeds is the poisonous glucoside amygdalin, which is an anti-cancer vitamin B17. In moderate dosages it is beneficial, in large doses it is poisonous.
What does the product contain?
Green apples
With daily consumption of fruits, the risks of many diseases are significantly reduced. British scientists concluded: if you consume twenty kilograms of these fruits per year, the body rejuvenates and life expectancy increases by a couple of years. Therefore, if you have such a healthy habit of eating apples every day, visits to the doctor will become infrequent.
The special chemical composition of apples is as follows:
- organic compounds;
- cellulose;
- saturated and unsaturated fatty acids;
- vitamin C;
- ash;
- vitamins A, E, PP, H, K and group B;
- micro- and macroelements.
The calorie content of the fruit depends on the color and ranges from thirty-five to fifty-five kilocalories per hundred grams.
How many kcal are in one apple depending on color and variety
Do color and variety affect composition and calorie content? Of course it does! The indicators of vitamins and various elements change in different varieties. If you don't mind high sugar content, then red apples can successfully complement your diet.
What color do you give your heart to?
Green apple calories
Green varieties are less sweet, even with significant sourness. How many calories are there in 1 piece? Green apples are the healthiest and contain an average of 35 calories per 100 g.
Brief description and history of the plant
The apple tree is a plant of the Rosaceae family, with a height of 3 to 15 m. Abundant flowering begins in May, and fruit ripening occurs from July to October.
The fruits are round in shape and green, yellow or red in color. Apples can taste either sweet and sour or sweet. They can be eaten raw, or as an additional ingredient for preparing various salads, meat dishes, culinary products and drinks. The domestic type of tree originated from the wild Sievers apple tree, which is now found in the territory of Southern Kazakhstan and Kyrgyzstan. According to historical assumptions, the plant came to Europe during the time of Alexander the Great. On the territory of ancient Rus', during the reign of Yaroslav the Wise (11th century), the famous apple orchard was planted at the Kiev-Pechersk Lavra.
Today there are about 8,000 varieties of domestic apple trees. Some of them can grow only in subtropical latitudes, others - in temperate ones.
What are the benefits of soaked, baked and dried apples?
Apple fruits are consumed not only fresh - dried, soaked and baked fruits have excellent taste and health value.
- Dried apples are a good source of vitamins E, K, P and B, as well as potassium and calcium. Eating fruits is useful for strengthening the immune system and the heart, blood vessels and nervous system. When dried at high temperatures, vitamin C in fruits is almost destroyed, but even despite this, their benefits remain enormous.
- Soaked apples, which are obtained by fermentation, are a healthy product with a high content of calcium and all the vitamins present in fresh fruits. It is highly recommended to use them for joint problems - they serve as a preventive measure for osteoporosis and inflammatory bone diseases.
- Baked fruits contain fewer vitamins than fresh or soaked ones, but they retain all trace elements, pectins and fiber. You can use this product if you have frequent stomach upsets - the benefit of apples for the intestines is that the baked fruit will effectively restore the microflora and relieve inflammation.
Harm of apples
Today, the apple diet remains quite popular, as with its help they achieve impressive results in terms of weight loss. However, constant consumption of the same product can negatively affect the body’s condition, since it does not receive a significant amount of useful and necessary substances, and receives some in excess of the norm.
For example, apples contain a small percentage of coarse fiber, but in the case of an apple mono-diet, the body, whatever one may say, receives too much of it. As a result, colitis, ulcerative symptoms and gastritis worsen. The abundance of fruit acids received daily provokes the launch of inflammatory processes in the gallbladder.
Also, apples are harmful not only due to fruit acids, but also due to various sugars, and the fruits of red varieties contain much more sweetness than is healthy. This combination has a detrimental effect on tooth enamel, and its thinning provokes tooth sensitivity and increases the risk of all dental diseases.
Sweet apples of red and yellow varieties are prohibited for diabetics, as they have too high a glycemic index. Apple juice carries the same danger, be it freshly squeezed or factory-made. In addition, drinking apple juice too often contributes to the rapid dissolution of tooth enamel, which can cause teeth to crumble and develop hypersensitivity.
And the last thing that harms apples is parasites. After lengthy research, eggs of animals were found on apples that provoke helminthiases, ascariasis, and nematodes. And although this applies to all fruits and vegetables, apples, as the most popular fruit, must be washed especially thoroughly with running water before consumption.
Harm of apple seeds
Many people talk only about the positive effect of apple seeds, while it is obvious that the hydrocyanic acid they contain is far from a useful component, to neutralize which the body requires additional liver resources. Therefore, everyone is talking about a conditional, but quite correct limit of 5 seeds per day, so as not to provoke intoxication.
