Apples (Malus domestica) are the most consumed fruit in the United States.
They come in a variety of colors and flavors and are usually eaten raw as a snack or cooked into baked goods.
Apples are also used to make ciders, juices, jams and wine.
Health benefits of apples
Apples contain a number of vitamins and microelements that enhance immunity and improve the functioning of the cardiovascular system: for example, vitamin C, carotenoids, folic acid, magnesium, iron, etc.
Finally, apples contain a lot of dietary fiber - fiber that enriches our diet and makes the intestines work.
When eating a fresh apple, the following substances enter the body: pectin - improves intestinal function, cleanses it of toxins;
Vitamins: E, group B, provitamin A and ascorbic acid; minerals: potassium, calcium, magnesium, iron, zinc, chlorine, sulfur, copper.
Sour apples strengthen blood vessels, relieve swelling, and also cleanse the blood. They lower cholesterol levels and reduce the risk of coronary heart disease.
To reduce cholesterol, it is recommended to eat two to three apples a day.
Apples are also very useful for hypertensive patients, as they remove excess fluid and salt from the body.
Which is better, green or red apples
Green apples, unlike red ones, contain more microelements that are important for our body - iron and vitamin C.
The peel and pulp of green apples are richer in vitamins PP, A, B1, B2, B6, which allows them to be used as a substitute for vitamin complexes.
