The apple, along with grapes, bananas, mangoes and oranges, is one of the five most popular and widespread fruits in the world. For our latitudes, apple is the number one fruit. We become familiar with their taste in early childhood and know that the benefits of apples are enormous. Man has been cultivating the apple tree for several thousand years. At the same time, such a fruit that is familiar to us continues to remain a stranger, and instead of benefit, it can cause harm.

Did you know? Scientists continue to argue about the place of origin of the apple tree today (they name Asia Minor, Greece, and Egypt). Most likely, its homeland is in Central Asia (southern regions of Kazakhstan and Kyrgyzstan). In the Bronze Age, apple trees spread to the Iranian Highlands (the first apple orchards appeared in Persia), to Asia Minor, and to Egypt. The spread of apples was facilitated by the conquests of the Greeks and Romans. Theophrastus in the 4th–3rd centuries. BC e. described several varieties of apples, and Pliny the Elder - more than twenty. Apple trees are actively spreading throughout Europe - in 1051. Apple orchard was defeated in Kyiv by the monks of the Kiev Pechersk Monastery. Apple trees came to America with the first European settlers, who took seedlings with them.

Calorie content, composition and nutritional value of apples

Apples, depending on the variety, degree of ripeness and duration of storage, may have different calorie content, different chemical composition. The calorie content of 100 g of apples varies from 35 kcal (for green and yellow varieties) up to 52 kcal for red ones. Low calorie content is one of the reasons for the popularity of apples in various weight loss diets. When cooked, calorie content increases(for a baked apple it is 66 kcal, for dried apples – 243).

Apple– one of the most optimal sources of easily digestible macroelements (potassium, magnesium, calcium, sodium, chlorine, sulfur and phosphorus) and microelements (iron, zinc, boron, manganese, iodine, fluorine, molybdenum, selenium, vanadium, nickel, rubidium, chromium) . Apple pulp contains from 85 to 87% water (perfectly refreshes and quenches thirst), monosaccharides, disaccharides, organic acids (including malic and citric). It is not rich in fats and carbohydrates (0.4 and 11%, respectively). A medium-sized apple contains 3.5 g of fiber (about 10% of the daily fiber requirement), 1% pectin and 0.8% ash.

The vitamins in apples are the most striking - in their variety, quantity and duration of preservation (even after several months of storage they do not lose their beneficial properties). This is a group of B vitamins (1-thiamine, 2-riboflavin, 5-pantothenic acid, 6-pyridoxine, 9-folic acid), β-carotene, as well as vitamins A, C, E, H, PP, K, etc. People who constantly eat apples of various varieties throughout the year (there are more than 10 thousand of them in the world) will confirm the correctness of the words: “an apple for lunch - no disease.”

Did you know? Russian name"apple tree" (Ukrainian "apple tree") comes from staroslav. “ablon” (gradually “a” transformed into “I”). The Czechs call the apple tree “jablko”, the Poles – “jabłko”. The Slavs probably borrowed the word from the Celts (“abla”) or the Germans (“aplya”). The popularity of apples in Europe was so great that as Europeans became acquainted with other fruits, they were given names derived from apples (“Chinese apple” - orange, “devil’s (earth) apple” - potato, “ Golden Apple" – tomato, etc.).

Which to choose: red, yellow or green apples

The color of apples is affected by the presence of pigments, chlorophyll, anthocyanins, carotenoids, etc. in the peel. Red, yellow and green apples also differ in taste. Considering folk wisdom“There is no friend for taste and color,” everyone chooses what he likes. However, in one situation great benefit Some will bring green apples, while others will bring red or yellow ones, so it will be useful to know the properties of “multi-colored” apples.

Important! When choosing apples, you need, first of all, to consider fruits grown in your area, and not brought from afar - they contain more vitamins, fewer preservatives and other chemicals. Secondly, it is necessary to evaluate the density of the fruit and the integrity of the peel (so that the apple is hard and elastic). Thirdly, the smell (good apples always have a smell). Fourthly, size (medium-sized fruits are usually the best).

Green apples (Granny Smith, Simirenko, etc.) are often called the healthiest. This is due to the fact that green apples:

• hypoallergenic (allergic reactions to them are extremely rare);
• contain more ascorbic and malic acid than other apples (improves digestion);
• are characterized by low glycemic index(important for diabetics and heart patients);
• contain a large number of fibers. The fiber in green apples takes longer to be processed by the body (reduces the feeling of hunger);
• rich in pectin (prolong youth);
• the lowest calorie among apples (35 kcal).

Red apples (Gloucester, Red Delicious, etc.) are very aesthetically attractive. Rich colors, gloss on the barrels (which traders in the markets carefully create), it would seem to say: “Eat me quickly!” According to chemical indicators, red apples are inferior to green ones:

• they are more difficult to digest (less acid content);
• they are sweeter (a plus for those with a sweet tooth, but a minus for diabetics and children's teeth).

Yellow apples (Golden Delicious, Banana, etc.) have a pleasant caramel smell. The taste of yellow apples is very different from green and red ones.

Yellow apples:

• especially rich in pectin;
• contain a lot of sugars;
• poor in iron compounds;
• promote bile secretion (have a beneficial effect on the liver).

It’s not for nothing that the apple is called the “fruit of health.” The healing and rejuvenating properties of apples have long been known to man. Even the ancient Celts believed that the apple brought immortality, and the Slavs believed in “rejuvenating apples.”

Did you know? The apple is present in many myths and legends, and various customs and traditions are associated with it. In ancient Greek myths, the apple appears many times (the golden apple of discord of the goddess Eris, a symbol of love (the myth of Atalanta), the apples of the Hesperides and Hercules). Among the Germanic peoples, when babies were born, they planted apple tree seedlings; it was also believed that apple trees were protected by the gods - lightning did not strike them (they set up apple orchards in villages).

About the benefits of apples for pregnant women and children

Apples are indispensable during pregnancy because:

The average daily dose is 3-4 medium apples. Considering that apples increase the production of gastric juice, it is better to eat them half an hour before eating the main meal. Fresh fruits can cause gas and colic. In this case fresh fruits It is advisable to replace baked or juice.

For nursing breast milk It is better for women to limit their consumption of red and yellow apples, because they can provoke allergic reaction, the occurrence of colic in a baby.

Important! During pregnancy and breastfeeding, green apples will be more beneficial for mother and baby - with high content vitamins, hypoallergenic, iron-rich, low-calorie.

Benefits of green apple for children:

• does not cause allergies;
• helps train the gums during teething (give a peeled apple slice);
• cleanses teeth well of plaque;
• less damaging to tooth enamel than red;
• provides the child’s body with the necessary mineral complex and vitamins;
• Boosts immunity and protects against viruses and bacteria.

The benefits of apples for digestion

Listing beneficial features apples for humans, it should be recalled that apples have traditionally been used as a remedy for stomach disorders (due to the beneficial effects of pectin). Malic and tartaric acids improve digestion and intestinal microflora. To prevent constipation, it is advisable to add baked apples to your menu.

Did you know? There are about 10 thousand different varieties of apples in the world. They differ in size and weight (from 30 to 500 g), shape, color, aroma, taste. Nutritionists have calculated that for optimal health, everyone needs to eat at least 48 kg of apples per year (about half consumed in the form of juice).

The benefits of apples for the cardiovascular system

Potassium and catechins (antioxidants) in apples have a beneficial effect on the functioning of the heart muscle and improve blood circulation. Soluble fiber (pectin) reduces the level of bad cholesterol in the blood. Regular consumption of green apples reduces the risk cardiovascular diseases by 20%.

Sweet varieties of red apples are contraindicated for people suffering from cardiac dystonia.

Beneficial properties of apples for the gallbladder

Sweet and sour green apples act as a choleretic agent and help with dyskinesia. In case of chronic cholecystitis, you should eat only freshly grated green apples for breakfast in the morning for a month. The next meal or drink should be no earlier than 4-5 hours later. For gallbladder diseases, it is also recommended to drink half a glass of apple juice 20 minutes before. before meals.

The benefits of apples for weight loss

The fiber contained in apples, their low calorie content, pleasant taste and easy availability of this fruit have made apples (primarily green ones) one of the most common components of various weight loss diets. Already 2-3 apples a day or a few glasses of apple juice will allow you to lose excess weight and normalize metabolism in the body.

It should be remembered that:

• for peptic ulcers, green apples are contraindicated (you need to consume sweet varieties);
• Apples should be grated unpeeled, with the skin on;
• apples have a diuretic effect;
• for the best effect, they should be fresh, and heat treatment (if necessary) should be minimal.

The benefits of apples for healthy teeth

Apples have great benefits for healthy teeth - saturation with minerals and vitamins, massage of the gums. Once on the road, you can brush your teeth with an apple (use a piece of the pulp as a toothbrush or simply eat an apple and clean your teeth of plaque). But when consuming apples, you should remember that they contain a lot of acids. The effect of acid on tooth enamel in the process of consuming apples (especially sour or sweet and sour) is known - “getting your teeth on edge.” In apple lovers, enamel damage is more common. Dentists advise, after eating an apple, to rinse your mouth (you can use a toothbrush no earlier than 30 minutes due to the softening of tooth enamel by acids. Cheese will help protect it - you should chew a small piece).

Liver Helpers

Regular consumption of apples and apple juice has a beneficial effect on the liver. Chlorogenic acid helps remove oxalic acid and promotes normal liver function. Soluble pectins remove bad cholesterol. Apples are real helpers of the liver in detoxifying the body - removing carcinogens and heavy metals.

The benefits and harms of apple peels and seeds

Apple peel contains the lion's share of vitamins, minerals and oxidants - the benefits of its consumption even exceed the benefits of consuming the pulp: querticin fights inflammatory processes, ursolic acid reduces fat deposits, etc. Therefore, you can often find recommendations to eat the whole apple, with peel and seeds . If the apples are grown in ecologically clean regions, there will be no particular harm from this (unless the apples are coated on the outside with wax with biphenyl - in this case it is necessary to peel all the peel with a knife).

The benefits of apple seeds are due to the presence of:

• iodine (the daily requirement can be met with 10 apple seeds) – improves memory, increases tone;
• vitamin B17 (amygdalin glucoside or letril) – has an anti-carcinogenic effect, improves the condition of the immune system, increases performance;
• potassium (up to 200 mcg) – easily absorbed, important for the functioning of the heart and bones.

Apple grains can also cause harm to the body: the benefits of letril, which is broken down in the body to hydrocyanic acid, can, in case of excessive consumption of apple seeds, turn out to be harmful - lead to poisoning hydrocyanic acid. The use of apple seeds is contraindicated during pregnancy and breastfeeding.

The use of apples in folk medicine

Traditional medicine has long used the healing and healing properties of apple trees in its practice. Both the fruits themselves and the leaves, twigs and flowers of trees are used.

Benefits of apple tea

Apple tea is one of the most common remedies in folk medicine for colds, urolithiasis, chronic rheumatism, and sclerosis. This tea contains the entire range of useful substances, like a ripe apple, with the exception of fiber and vitamin C (cannot tolerate heat treatment). You can compensate for this with apple slices, cut into tea, and lemon juice. Regular consumption of this tea will help:

• normalize digestion;
• regulate pressure;
• remove bad cholesterol from the body;
• replenish the supply of vitamins and minerals;
• reduce excess weight.

Fresh and dried apples, apple buds and flowers are used to prepare apple tea. For taste, add black or green tea, mint, honey, cinnamon. This tea will be especially useful during diets and for those who adhere to fasts.

Apple leaf tincture for colds

The benefits of apple leaves for the body are obvious: they contain more vitamin C than apple fruits. Infusions of apple leaves are used for gastrointestinal disorders and colds.

Infusion recipe No. 1:

Infusion recipe No. 2:

• dry apple leaves (2 tbsp) pour boiling water (2 cups);
• 15 minutes. insist on a water bath;
• cool for 45 minutes and strain;
• drink 3-4 times a day, half a glass before meals.

It is effective to gargle with this infusion for laryngitis and sore throat, and you can also rinse your nose.

Did you know? Apple leaves can be fermented and brewed like regular tea. Fresh leaves place them on a tray for five hours (to wilt a little), then pass them through a meat grinder, transfer them to a glass container and cover with several layers of gauze. Leave for a while (up to 20 hours) in a warm and humid place. After this, the mass will acquire a brownish color and an apple-honey smell will appear. The last operation is to pour it onto a baking sheet and dry it in the sun (oven). A sign of readiness is that when pressed lightly, the tea leaves crumble.

Ointment for healing cracks, wounds and abrasions

Applesauce sweet and sour apples has long been used to heal wounds, relieve skin inflammation, and burns. At home, it’s easy to make an ointment from an apple to heal wounds, cracks in the corners of the lips and nipples, and abrasions:

• chop (on a grater or using a blender) an apple;
• add fat (goose or pork) to the mass (1x1);
• Apply to the wound three to four times a day; when cracks are healing, wash the area of ​​skin with baby soap and apply ointment at night.

How to use apples in home cosmetology

Apples are especially useful for women whose bodies are going through menopause (thanks to boron and phlorizin, the risk of osteoporosis is reduced). To the question “What else are apples good for women?” The answer will be - apples help to become even more beautiful, rejuvenate, nourish and refresh the skin.

Home cosmetology uses fruits, apple juice, infusions of leaves and flowers. Directions for use:

• washing. Avicenna recommended washing with a decoction of apple leaves to get rid of acne. Will be useful for normal skin washing with a decoction prepared in a water bath from the peels of green apples and orange peels. For any skin, washing with settled water with added apple cider vinegar(1 tsp per half liter);
• massages. The skin of the face and neck is massaged with a cut apple slice. For oily skin you should take sour apples, for drier skin - sweeter ones. A frozen decoction of the leaves works effectively - massage with an ice cube.

A special topic is the use of apple masks. These masks are easy to prepare at home for any skin type.

Universal masks:

Hair masks:

• mix a tablespoon of honey with two tablespoons of grated apple, apply to damp hair for half an hour. Wash your hair with shampoo;
• pour five tablespoons of grated apples with half a liter of warm milk and leave for two hours. Drain off the excess milk and rub the apple into the roots and hair. After half an hour, wash off.

How to store apples in winter

How to store apples in winter, very actual question for fruit lovers. Fresh apples are best stored in a cool, dark place. Much depends on the keeping quality of the variety. Summer ones are stored for 2-4 weeks, winter ones - 2-3 months or more. For better storage, you need to select whole, undamaged fruits. Before placing them in cardboard or wooden containers for storage, fruits are not washed (you can wipe them with a cloth with glycerin), they are wrapped in paper and sprinkled with dry sawdust or peat chips.

Important! It is important to determine in time the degree of ripeness of apples and the correct timing of harvesting. Unripe apples will not ripen during storage (like pears or persimmons).

Storage in special pits (up to 50 cm deep) in summer cottages is possible. The bottom of the pit is lined with spruce or pine branches, the apples are placed in a cellophane bag, hermetically sealed and covered with earth.

It is better to store dried apples in glass containers with an airtight lid (do not allow increased humidity).

Frozen apples can be stored in the freezer for up to a year without losing their quality.

Is it possible to eat apples with gastritis?

People suffering from high acidity can eat sweet apples. If gastritis worsens, it is better to switch to baked apples without sugar.

Green apples are used in special diets to treat gastritis. They are grated and eaten daily for the first month (you need to eat early in the morning so that there are 4-5 hours left before breakfast). The next month - take grated apples three times a week, the third - once a week. In this case, you should adhere to the prescribed diet.

Contraindications and harm of apples

Possible harm from apples is small. Overeating them can cause colitis. Addiction to apple mono-diets can also lead to disorders; an abundance of malic acids can provoke inflammatory processes in the gallbladder. Excessive passion for apples will also affect the condition of tooth enamel (thinning).

Did you know? In storage time Apples can release ethylene. Thanks to it, the ripening of other fruits nearby occurs at an accelerated rate. This property can be used when ripening pears. Storing potatoes and apples in the same place will shorten the shelf life of the potatoes and cause the apples to develop an unpleasant odor and starchy taste.

You should also know what diseases you should not eat apples for. These are, first of all, peptic ulcers of the duodenum and stomach. For chronic colitis, serious inflammation of the gallbladder and urolithiasis It’s better to make do with baked apple puree.

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It is a fruit with a thousand-year history, iconic for the economy and culture of many countries around the world. From a botanical perspective apple- the fruit of an apple tree (tree or shrub), a representative of the tribe Apple, subfamilies Plum, families Pink (Rosaceae). The name of the genus Apple tree in Latin is “ Mālus" - according to one version, goes back to a borrowing from Greek (gr. " mêlon", denoted as " apple"in particular, so is any fruit).

The word “apple” in Russian, according to a group of linguists, originates from the Indo-European “ albho» - (« white"). A less popular option connects the etymology of the word “apple” with the ancient city of Abella (Campania region in modern Italy), famous for its apple harvests.

Within the genus there are 62 species of apple trees. Among them, the most common and significant in terms of the degree of use in various industries, or are the ancestors of modern varieties, are the following types: domestic (cultivated), forest (wild), low, pubescent, Caucasian (eastern), Almaty (Siversa), plum-leaved (Chinese) , Siberian berry. ,

Story

The apple tree has been a companion of humanity since time immemorial. The Tien Shan Mountains in southern Kazakhstan are considered the birthplace of the wild apple tree.

It is believed that the apple tree came to Europe thanks to the Greeks, who developed intensive trade and business relations with the most distant peoples. Over time, the wild apple tree was cultivated by man: the best samples were selected and growing conditions were improved.

In the 4th century BC. Theophrastus describes the apple varieties bred by gardeners and the most popular in Hellas. Later, the Romans Cato, Varro, Callumella, Pliny and Virgil named 36 apple varieties in their works, indicating technical methods for grafting cultivated fruit plants.

Apple culture migrated to the population of the Western European region from Ancient Greece and Rome. By the beginning of the 16th century, the development of this branch of fruit growing accelerated. Less than a hundred years later in Europe, a detailed description was given of 60 varieties of apple trees, among them those that are cultivated in our time: Stettin red, Calvil white, Korotkonozhka red, Zvezdchatoe.

The apple tree came to the eastern and southern Slavs in the 10th century through another intermediary - Byzantium. The cultivation of apple trees was given increased attention in the Principality of Kiev; the apple orchard founded by Anthony of Pechersk (1051) was widely known. In the 12th century, Yuri Dolgoruky initiated the establishment of apple orchards in the Moscow region. Apple culture entered a new stage of development under Peter I. The 18th century was marked by the discovery of the science of pomology and the activities of its founder A.T. Bolotov, with a detailed study of the varieties of apples and pears known at that time. Years later, the works of I.V. Michurin were devoted to the development of new varieties.

Varieties

There are more than 10 thousand varieties of apple trees. All their diversity is divided into summer, autumn, winter and late winter varieties.

Summer varieties include: Moscow Grushovka, Melba, Papirovka.

Velvet, Bessemyanka Michurinskaya, Borovinka, Cinnamon striped, Streifling, Kitayka form a group of autumn apple varieties.

Winter varieties of apples: Antonovka, Minskoe, Slavyanka, Welsey, Delicious, Jonathan.

The varieties Aurora Crimean, Babushkino, Bananovoye, Golden Delicious, Saltanat, Boyken are considered late winter varieties.

Features of cultivation

For planting apple seedlings, choose a sunny area. Lighting requirements come down to simple rule: trees should receive a portion of straight sun rays for at least 6 hours a day. The distance between individual trees being planted is from 4.5 to 5.5 m. Before planting, you need to make sure that the seedlings do not fall into the so-called “frost pocket” - a low-lying fragment of the area in which cold air usually settles.

You should also clear the soil: remove weeds and grass. If the roots of the seedling have dried out, they need to be fed with water the day before planting. Young apple tree seedlings are planted in autumn (second half of October) or early spring. The planting hole is dug up to 0.6 m in depth, the width is calculated as follows: the approximate diameter of the root system of the seedling is doubled. Feeding with fertilizers during planting is possible, but without using nitrogen fertilizers and lime, as they cause burns to the root system. After planting and filling the planting hole, the trunk of the seedling is fixed at the support-peg. Form a hole and water generously. Then mulch. Young apple trees are pruned annually in the spring (in the first, second, third, fourth and fifth year after planting). Watering the seedlings is rare but plentiful. According to the schemes, fertilizing and preventive spraying are carried out according to the year of planting.

Apple picking

There are two degrees of fruit ripeness: removable (botanical) and consumer (edible). The ripeness of the fruit coincides with the completion of growth processes and the accumulation of nutrients in the apple pulp. The fruit no longer increases in size and is easily removed from the branch. The consumer maturity of the fruit is determined by the moment the apple exhibits the aroma, taste and color inherent in this particular variety. These two degrees of maturity occur simultaneously in summer varieties. In autumn and winter varieties, harvest maturity is ahead of consumer maturity by a month or more. Harvesting of summer varieties is timed to coincide with the stage of consumer ripeness of the fruit. Eating apples of autumn and winter varieties must be strictly timed: harvesting too early does not leave sour fruits time to “ripen”, and untimely and late harvesting leads to the fact that apples become unsuitable for long-term storage. It is incorrect to pick apples by shaking or knocking them off the tree. The apple must be carefully removed from the branches without damaging the stem.

How to choose

A ripe apple, grown without the use of nitrates, has a distinct aroma. The color of the fruit also matters: the apple should not be “colored” in one color. If the surface of the apple (the peel) feels slippery, sticky, or feels wet, this is a sign that the fruit has been treated with chemicals. When purchasing, you should also sort out apples with small brown spots. A soft peel, on which marks or dents easily remain, or a partially wrinkled peel indicates that the fruit is beginning to wither and loses its juiciness: the taste characteristics of such fruits have already deteriorated significantly.

How to store

Fresh apples are stored in the refrigerator. At room temperature the fruits can also last quite a long time if you put them in a plastic bag and sprinkle them with water periodically (once every 7 days). Summer varieties, under the most optimal storage conditions, remain fresh for about 3 weeks. The shelf life of autumn and winter varieties is from 60 days to six months.

Apple pulp provides a comfortable environment for the proliferation of microorganisms, the only barrier for which is a intact and intact peel. If the fruit is spoiled and begins to rot, it must be immediately transferred to a separate container, since rotting can spread to healthy fruits. ,

Beneficial properties of apples

Chemical composition and presence of nutrients

Main substances (mg/100 g):	Raw with peel	Raw without peel
Water	85,56	86,67
Carbohydrates	13,81	12,76
Alimentary fiber	2,4	1,3
Squirrels	0,26	0,27
Fats	0,17	0,13
Calories (Kcal)	52	48
Minerals
Potassium	107	90
Phosphorus	11	11
Calcium	6	5
Magnesium	5	4
Sodium	1	0
Iron	0,12	0,07
Zinc	0,04	0,05
Vitamins
Vitamin C	4,6	4
Vitamin E	0,18	0,05
Vitamin PP	0,091	0,091
Vitamin B6	0,041	0,037
Vitamin B2	0,026	0,028
Vitamin A	0,003	0,002
Vitamin K	0,0022	0,0006

The chemical composition of apples varies among fruits of different varieties; it is determined by the degree of ripeness, the conditions in which the apple tree is cultivated, depends on the shelf life and other factors. The amount of water in fruits can vary from 84 to 90%, sugars - from 5 to 15%, fiber - from 0.59 to 1.38%, and tannins - 0.025 to 0.27%.

Use in medicine

TO medicinal plants include wild apple tree. Its fruits contain carbohydrates: phytoglycogen, pectins; organic acids: malic, tartaric, citric; carotenoids, vitamin C, chlorogenic acid, tannins, catechins, flavonoids, anthocyanins, leukoanthocyanidins, essential oil, organic compounds of iron and phosphorus. The leaves contain dihydrochalcones: phloretin, phloridzin; flavonoids: hyperin, quercetin, quercitrin, isoquercitrin, rutin, naringenin; catechins, ascorbic acid.

Tea from the fruits of the forest apple tree is prescribed for urolithiasis, gout, rheumatism, cough and hoarseness, stomach catarrh and colitis. Baked apples are recommended for chronic constipation. Fresh apples are indicated for gastritis with low acidity (hypoacid gastritis), spastic colitis, biliary dyskinesia of the hypokinetic type, and vitamin deficiencies. Externally, freshly grated apples are used to treat abrasions, burns, frostbite, long-lasting ulcers, and cracked nipples in nursing mothers. In dermatology, apple applications are used for inflammatory skin diseases. A decoction of apple leaves is used as a source of vitamin C.

Application in traditional medicine

A medicine is made from the fruits of the wild apple tree. Extractum ferri pomati. Malate iron extract is prescribed for hypochromic anemia.

Use of apples in folk medicine

For urolithiasis, gout, rheumatism, gastric catarrh, colitis, cough and hoarseness, tea from the fruits of the forest apple tree is useful: 10 fruits are crushed and boiled in a liter of water for 10 minutes. Honey or sugar is added to taste.

Use in cooking

Apples are a unique product used in desserts, main courses, baked goods, salads, sauces. Poultry is stuffed with apples; they are baked with meat or fish; stewed with vegetables; fried with liver; add to herring in mincemeat. Apples are delicious in casseroles, pancakes, cheesecakes, porridges and puddings. Apples are pickled, dried, and soaked apples are prepared for future use.

Useful fruit soups made from apples (as a mono variation or with the addition of other fruits). They are prepared on the basis of applesauce from baked apples, juice or pureed raw fruits. Served with honey, sour cream or cream.

Soft and sweet apple varieties are suitable for making jams, marshmallows, marmalade. When baking, the cook gives preference to firm and green apples with thick skin. Such fruits do not add excess moisture to the dough and it does not have to be further thickened.

Apple recipes:

This is a Bosnian dessert (apples stuffed with nuts and raisins).

You will need: 4 medium firm apples, 2 cups sugar, 3 cups water, juice of half a lemon, half a cup of shelled walnuts, a tablespoon of raisins, whipped cream for serving.

Prepare the syrup in a deep frying pan or saucepan: bring water to a boil, add sugar and lemon juice. Peel the apples, make a hole in the place of the stalk and carefully cut out the core. Dip the whole apples into the prepared boiling syrup and cook for 5 to 10 minutes ( ready apple should be easily pierced with a fork, while remaining intact). Remove the apples from the syrup and let cool. Place the apple peels in the syrup and simmer over low heat for about 20 minutes, until the volume of liquid is reduced by half. Drain off remaining syrup and cool. Chop nuts and raisins and mix. Stuff apples with nut-raisin filling, pour cooled syrup over them and decorate with cream.

Apple chutney

Chutney – traditional Indian sauce, often very hot and spicy, cooked from vegetables or fruits.

Products you will need: 30 medium-sized sweet and sour apples, 60 g salt, 300 g cane sugar, 100 g of onion, 1 clove of garlic, 80 g of ground ginger, 14 g of dry chili pepper, 28 g of mustard seeds, 100 g of raisins, 900 ml of vinegar.

Peel the apples, remove seeds, cut into slices, place in a deep saucepan, add sugar and vinegar, and simmer until the apples soften. Soak mustard seeds in vinegar and then dry thoroughly. Mash the raisins. Cut the peeled garlic and onion into slices, mix with chopped chili pepper, ginger and mustard seeds and grind everything in a mortar. When the apples are softened, combine all the ingredients with apple mass, mix well and let cool. Place in jars and store in the refrigerator. Apple chutney is served with fish, poultry dishes, pork, rice, flatbreads or homemade bread.

Using apples in cosmetology

IN cosmetic recipes use apple peel, apple juice or fruit pulp.

Apple hair mask

Peel and seed 2 large apples and puree them. Mix applesauce with 2 tablespoons of apple cider vinegar, a teaspoon lemon juice and a tablespoon of corn flour, bring to a homogeneous state. Apply the mixture to dry hair and leave the mask on for half an hour. Wash off warm water, and then wash and dry your hair as usual.

Apple face masks

Apple mask for normal facial skin: grate a peeled apple on a fine grater. Mix the grated apple with a teaspoon of sour cream (or any vegetable oil) and the same amount of starch. Apply a homogeneous mixture to the face and neck for 20 minutes. Rinse off with warm water.

Vitaminizing mask for any skin type: apply grated apple pulp on the face, leave for a quarter of an hour and rinse with cool water (for dry skin, first apply a little emollient cream to the face).

Rejuvenating mask

Boil the apple in a small amount of water, puree, mix with a couple of drops olive oil and a teaspoon of honey. Apply to cleansed facial skin for 15 minutes.

For facial skin care during the cold season: prepare a mask from a tablespoon of oatmeal, the juice of one apple and a small amount of milk. Apply to face and neck for 30 minutes, then rinse with warm water.

Apple masks for dry skin

Mix the mashed apple with a teaspoon of honey and a tablespoon of chopped oatmeal. Apply to face, leave the mask on for a quarter of an hour, rinse with warm water.

Combine 2 teaspoons of cottage cheese with a teaspoon of apple juice, half an yolk and a teaspoon of camphor oil. Apply to face, leave for 15 minutes. Rinse off first with warm and then with cool water.

Apple masks for oily skin

Mix a tablespoon of baked apple puree with a tablespoon of whipped egg white. Leave the mask on for at least 15 minutes, then rinse with cold water.

Chop the apple and boil a tablespoon of apple raw material in 40 ml of milk or cream for a couple of minutes. Let it brew for half an hour. Add whipped egg whites to the mixture. Apply to facial skin and rinse with cool water after 15 minutes.

Combination with other products

In a culinary sense, the apple works well when paired with semi-sour and sweet fruits, citrus fruits, carrots, and fermented milk products (yogurt, kefir). Good combination of apple with meat and protein products, enriched with fats: cheese, low-fat cottage cheese, nuts. But starchy foods combined with apples cause fermentation.

Apple drinks

Tea, kvass, juices, cocktails, punches, and fruit drinks are prepared from various varieties of apples (with the addition of other components). Apple juice perfectly quenches thirst, acts as an aperitif. It is drunk pure or mixed with a variety of fruit or vegetable juices(carrot, tomato, pumpkin, parsley or celery juice). Compotes are made from fresh and dried apples. Some varieties of apples boil quickly, so you don’t need to boil them, but instead put them in boiling syrup and cool them immediately. Apples are used as the basis for both non-alcoholic and alcoholic drinks (Calvados, Apfelwein).

Fresh apple kvass

To prepare kvass you will need: 15 medium-sized sour apples, 2.5 cups of sugar or honey, half a glass of blackcurrant juice, 2 tablespoons of raisins, 20 g of yeast, a tablespoon ground cinnamon, zest of one orange and lemon, 5 liters of water.

Peel the apples, chop them together with the peel, add water and cook for a quarter of an hour. Then strain and let the broth cool to 20 0 C, add sugar or honey, yeast, cinnamon, citrus zest, currant juice, raisins and leave in a warm place for 2 days. Afterwards, pour the kvass into bottles and store in a cool place. Serve with crushed ice.

Apple cupochon

Ingredients: 1.5 kg of sweet apples, 2 lemons, 2 liters of cold strong tea, 2.5 cups of sugar, a bottle of champagne. Peel the apples, cut into quarters, cut out the seeds, then chop into thin slices, place in enamel pan, squeeze out the juice of 2 lemons and the grated zest of half a lemon, pour in cooled strong, freshly brewed tea, add sugar, stir, cover and leave in a cool place for 5 hours. Before serving, transfer the mixture into a glass jug and fill with champagne.

Required products: 10 apples, water, ¾ cup of sugar, a tablespoon of cinnamon powder and ground allspice.

Cut the apples into quarters, remove the core. Place the prepared apples in a saucepan, add water so that the apples are covered by about 5 cm. Add sugar, cinnamon and allspice. Bring to a boil and cook over medium heat, uncovered, for 60 minutes. Then cover with a lid and simmer over low heat for another 2 hours. Let cool and strain. Keep the finished cider in the refrigerator.

Apples in winemaking

The best varieties Apples of autumn and winter varieties are used for winemaking: the level of sugar, tannins and acids they contain is higher than in summer varieties. Excellent wines are made from varieties Antonovka, Winter Golden Parmen, Slavyanka, Anise. Fine wine is made from summer variety Moscow Grushovka. Excellent quality wines can be obtained from Chinese and Ranetki, but given the high acidity of these apples, the juice of their fruits should be diluted with water or the juice of sweeter apple varieties. The juice of wild apples is used in the blends.

Apple wines tend to lose flavor and freshness during storage, so they are best consumed in the year they were made. This doesn't concern wine product from Ranetki and Chinese wines: due to their astringency, these wines should be aged for at least 2 years. During this period, their taste softens.

It is best to use apples for making semi-sweet or dry wines.

Other Uses for Apples

• An apple successfully replaces toothpaste with a brush: by eating a fresh one hard apple, you can not only have a snack, but also brush your teeth. The fruit used for this purpose must be quite hard, sweet and sour.
• The skin on your hands, darkened from kitchen chores, can be bleached and cleaned using apple peels.
• The ability of apples to remove radionuclides justifies one of the ways to “purify” food: to reduce the radioactivity of any food product, it can be covered with layers of thin apple slices and left for several hours (from 3 to 6). Instrument readings indicate that the background radiation of the product decreases after such a procedure.
• Many types of apple trees are highly productive honey plants. Apple trees of certain types and varieties have decorative value. Apple wood is widely used in turning and carpentry: its material is strong and dense, easy to cut and polish.
• Apples are an excellent material for crafts. From them you can create funny little animals, make stencils for color printing from apple halves, cut out a depression in the fruit and get original decorative candlesticks for tablet candles. ,

• In order to try all the varieties of apples that are grown on planet Earth, a person needs to eat an apple of one specific variety per day for more than 20 years.
• Why don't apples drown in water? An apple is 25% air, so it floats to the surface if you throw it into water.
• Apples are among the largest (and most expensive) Sekai Ichi: The variety was first bred in Japan in 1974.
• There is a rare phobia that affects people who are afraid of apples - “malusdomesticophobia”.
• Agronomists study apple varieties within the framework of pomology, a special scientific discipline.
• In China, it is customary to give apples to the owners of the house, thanking them for their cordiality and hospitality. The word "ping" means both "apple" and "world" at the same time.

• The birthplace of the apple record holder for weight was still Japan: a fruit weighing 1 kg 849 g was picked in the Land of the Rising Sun in October 2005.
• In the shipbuilding of past centuries, a superstition took root: it was considered a bad sign to use apple tree wood to build a ship, since coffins were made from this material.
• In Ireland, girls of marriageable age used to tell fortunes in the following way: the peel was cut off from an apple in one continuous strip and thrown behind their back. It was believed that apple peel will fall to the ground, taking a shape resembling the first letter of the betrothed's name.
• The expression “comparing apples and oranges” in English language means to compare essentially different things, phenomena, parallels and comparisons between which are impossible.
• In One Thousand and One Nights, one of the stories told about a magic apple from Samarkand that heals all human diseases.
• Although there is no direct indication in the texts of the Bible that the forbidden fruit from the Tree of Knowledge was the fruit of an apple tree, in European cultural tradition The sacred role is assigned to this fruit. Apples were depicted by painters of different eras on canvases depicting Adam and Eve in the Garden of Eden (the engraving by A. Durer shows the first man and woman with apples in their hands; in the works of Lucas Cranach and Titian, Adam and Eve are also depicted under an apple tree). In J. Milton's work "Paradise Lost", the forbidden fruit picked in Eden is called an apple. In H.G. Wells's wonderful story "The Apple," the motif of temptation by knowledge is played out. The irony of the story is that the characters are trying with all their might to get rid of the forbidden fruit that brings mental insight. As a result, the main character throws away the apple, but the feeling of a complete mistake and the regret that he deliberately refused the opportunity to eat from the Tree of Knowledge do not leave him.

Monuments to apples in the world:

1. 1 A monument to the Antonovka apple was opened in Kursk in 2008. The Kursk “apple” was made by V. Klykov from a copper sheet, the height of the sculpture is 2 meters, and the weight is about 150 kg.
2. 2 The apple monument in New York was erected in 2004 in one of the parks. The author of the sculpture is S. Weiss.
3. 3 Monument to an apple near the city of Almaty. The sculptural structure in the shape of an apple is a real functioning fountain and is located on the top of Mount Kok-Tyube.
4. 4 The sculpture “Apple” was installed on one of the squares in Milan in 2015. The author of the creation is M. Pistoletto.
5. 5 Sculpture “Green Apple” in the city of Vilnius. The structure is shaped like half an apple, on the cut of which are engraved the names of city residents who take part in charity.

Dangerous properties of apples and contraindications

• Sour varieties of apples are prohibited for those who suffer from stomach and duodenal ulcers and hyperacid gastritis (gastritis with high acidity).
• Fresh sweet apples and undiluted apple juice can help raise blood sugar levels. Therefore, they should be used with extreme caution by those diagnosed with diabetes.
• Apple seeds contain cyanide and are poisonous. But the amount of toxic substance in seeds per apple is negligible. A full cup of apple seeds can be considered a lethal dose for humans.
• An apple can cause an allergic reaction in people with individual intolerance (allergy in patients can be triggered not only by an apple, but also by other representatives of the Rosaceae family: apricot, plum, peach, almond, pear).

In addition to their delicious taste, apples have very useful and healing (medicinal) properties. Apples are the most common fruit in our country and it is very pleasant that apples are extremely useful and necessary for our health. Useful and medicinal properties apples are explained by their healing composition. Apples contain vitamins C, B1, B2, P, E, carotene, potassium, iron, manganese, calcium, pectin, sugar, and organic acids. The composition of the fruits of various apple varieties contains in %: Sugars 5-15, fiber 0.6, starch 0.8, pectin substances 0.27, organic acids 0.3-0.89 (malic acid 0.37, citric acid 0.11, tartaric and chlorogenic acids). Apples are very rich in vitamins, in%: vitamin C - 8-22.4, vitamin P - 60-400, vitamin B1 - 0.8-2.3, vitamin B2 - 0.05, vitamin B6 0.08, carotene 0 .02-0.03. Green apple varieties also contain Bis 0.07; E 0.63 mg% and biotin 0.30 μg%. Apples also contain a large number of microelements: potassium, phosphorus, magnesium, sodium, sulfur, aluminum, boron, vanadium, iron, iodine, copper, molybdenum, nickel, fluorine, chromium and zinc. The peel of apple fruit contains flavonoids. The fruit contains 84-90% water. Apple seeds contain up to 15% fatty oil, amygdalin glycoside up to 0.6%. The leaves contain vitamin C 450 mg% and the glycoside amygdalin.

Health benefits of apples

Apples help normalize the functioning of the gastrointestinal tract and digestive system, and are also used to prevent constipation and increase appetite.

Apples contain from 5 to 50 mg% chlorogenic acid, which promotes the removal of oxalic acid from the body and, in addition, normal liver function.

Apples lower blood cholesterol levels due to their pectin and related fiber content. One apple with peel contains 3.5 grams. fibers, i.e. more than 10% of the daily value of fiber, necessary for the body. An apple without peel contains 2.7 g. fibers Insoluble fiber molecules attach to cholesterol and help remove it from the body, thereby reducing the risk of blockage of blood vessels and heart attacks. Apples contain soluble fibers called pectins, which help bind and remove excess cholesterol produced in the liver. Apple peel contains a large amount of the antioxidant quercetin, which, together with vitamin C, prevents free radicals from damaging harmful effects on the body. Thanks to pectin, the apple also gains part of its protective power. Pectin is able to bind the substances entering the body harmful substances, such as lead and arsenic, and remove them from the body. The insoluble fiber in apples prevents constipation and removes harmful substances from the body, thereby reducing the likelihood of developing colon cancer.

Useful properties of apples. Treatment with apples

Apples are used for vitamin deficiency, low levels of vitamin C, and anemia. From the juice of sour apples (by adding 2 parts of iron to 100 parts of juice) an extract of malic acid iron is obtained, which is used for anemia.

Apples prevent the formation of uric acid and are used for gout and chronic rheumatism. It is good and healthy to drink decoctions and infusions from apples. Cut apples into tea, let them brew and drink.

Apples have good dietary properties, and are used as dietary product for indigestion, vitamin deficiency, anemia and as a diuretic. Apples have a general strengthening effect and increase the body's resistance to radiation. Apples are considered a good dietary remedy for metabolic disorders, obesity and gout, in fresh- for the prevention of atherosclerosis. It is better to eat apples fresh, as they contain substances that can oxidize vitamin C, and heat treatment leads to the destruction of these substances and a decrease in vitamin C in the body.

Apple phytoncides are active against the pathogens of dysentery, Staphylococcus aureus, Proteus, and influenza A viruses. The antimicrobial activity of phytoncides increases from the periphery of the fruit to the center. It is recommended to eat apples in the period after a heart attack.

For gastritis one of the most effective means are apples. Only green varieties, washed, peeled, but not peeled, grated on a fine grater. Do not eat or drink 4-5 hours before and after eating apples. It is advisable to eat apples early in the morning, then at 11 o'clock you can have breakfast, or in the evening. You should not eat apples at night due to increased gas formation. Continue treatment daily for a month, the second month - 2-3 times a week, the third - weekly. At the same time, follow the prescribed diet and do not consume milk, fatty, spicy, salty foods, strong tea, coffee, fresh bread, spices.

Beneficial properties of apples to alleviate cold cough and hoarseness: 1 tbsp. Pour 1 cup of boiling water over a spoonful of apple peels and infuse like tea. Take 1/2 cup 5-6 times a day before meals or 2-3 unpeeled apples, pour 1 liter of water and boil for 15 minutes. Take 1 glass 3 times a day before meals.

Apple is one of the most delicious and affordable fruits. Overestimate beneficial properties of apple for a person it is almost impossible: this is a real treasure trove of vitamins and microelements, the balance of which in the body contributes to its rejuvenation and is the basis of strong immunity. Healthy apple contains: water - 80-90%; fiber - 0.6%; sugar - 5-15%; carotene; pectin - 0.27%; starch - 0.9%; folic and organic acids; vitamins - A, B1, B2, B3, C, E, P, PP, K; trace elements - sodium, phosphorus, potassium, sulfur, copper, zinc, calcium, aluminum, fluorine, chromium, iron, magnesium, molybdenum, nickel, boron, vanadium, manganese.

Vitamins in apples

Apples are good for you absolutely everyone - how healthy people, and those who suffer from various diseases. Freshly picked apples contain a lot of vitamins. Let's figure out what benefit apple vitamins and minerals:

• Vitamin A apples contain 50% more than oranges - this vitamin helps protect against colds and other infections and maintains good vision.
• Vitamin G or B2 apples contain more than any other fruit. It is called the “appetite vitamin” and ensures normal digestion and growth, and maintains the integrity of the nervous system.
• Vitamin C- one sour apple makes up a quarter of the daily vitamin requirement; the best remedy for the prevention of infectious diseases, vitamin deficiency and anemia, an indispensable element in the synthesis of collagen, regulation of blood clotting, and normalization of blood vessels. Thanks to vitamin C, apples have an anti-inflammatory effect. Vitamin C has a beneficial effect on immune system, strengthen the walls of blood vessels, reduce their permeability to toxins, relieve swelling, and promote rapid restoration of strength after a long illness.
• Potassium- this trace element is a mild diuretic. It helps relieve swelling in the body, regulates fluid content and normalizes kidney function.
• Iron- is the best remedy from anemia. Moreover distinctive quality iron in apples - its good biological digestibility. Apples, rich in iron, are especially beneficial for children and pregnant women.
• Phosphorus- effectively stimulates brain activity and is an indispensable element for eliminating insomnia.
• Zinc- An excellent assistant in strengthening the immune system. In addition, zinc helps in weight loss.
• Pectins- give the body resistance to salts of heavy metals, toxic and radioactive substances (especially indicated for workers in hazardous industries), and also remove excess cholesterol from the liver.
• Iodine- its amount in apples is much greater than in any other fruit (apples are second only to seafood in terms of iodine), an excellent preventative for thyroid diseases.
• Magnesium salts- reduce the risk of atherosclerosis.
• Tannins- a good prophylactic for urolithiasis and gout.
• Folic acid- dulls the feeling of hunger, which is why apple fasting days are so popular and useful.
• Organic acids- apple, wine, lemon: prevent fermentation processes in the intestines, prevent flatulence and bloating.

IMPORTANT: The longer the apples lie, the less vitamins there are. It is best to consume fresh fruits in in kind or grated on a coarse grater. The most useful are small, sour and wild apples. They contain ten times more nutrients than glossy fruits. Of course, fresh apples are most useful, but even during heat treatment they do not lose their nutritional and energy value.

Beneficial properties of apples

• Benefits of apples for protection against Alzheimer's disease

Studies on mice have shown that fresh apple juice protects against brain aging, thereby preventing the onset of Alzheimer's disease. Mice fed a heavy diet of apples had higher levels of acetylcholine (a neurotransmitter associated with memory functions). Mice on an apple-enriched diet performed better on the maze than mice not consuming apples on the same test. Thus, apples are useful for improving and preserving memory, as well as preventing Alzheimer's disease.

• Beneficial properties of apples for cancer prevention

Scientists from the American Association for Cancer Research have concluded that regular consumption of apples can reduce the likelihood of pancreatic cancer by 23%. Scientists from Cornell University have found that apple peels contain compounds that prevent the growth of cancer cells in the liver, breast and colon. Previous studies have shown that freshly squeezed apple juice, when fed to rats, prevents the development of mammary cancer. Rats that ate 6 apples a day had a 44% reduced risk of developing breast cancer.

• Health Benefits of Apples for Cholesterol Protection

Apples are good for preventing high cholesterol levels. Even if the level is already elevated, eating apples causes it to decrease. After all, the soluble fiber contained in apples binds fats in the intestines, which protects against cholesterol and helps reduce it. If you eat 2 apples a day, you can quickly reduce your cholesterol levels by 16%. And the apple diet reduces blood cholesterol by 30%.

• The benefits of apples for of cardio-vascular system

Sour apples are richer in vitamin C, they have a beneficial effect on the immune system, strengthen the walls of blood vessels, reduce their permeability to toxins, relieve swelling, and promote rapid restoration of strength after a long illness. Apples are beneficial for low blood pressure and hardening of blood vessels because they are a powerful blood purifier. Apples are good for the heart and blood vessels, because the less cholesterol, the healthier the cardiovascular system. If the vessels are clogged with cholesterol, there is a high probability of developing coronary heart disease. Apple protects against cholesterol, reducing its level.

• Beneficial properties of apples for the gallbladder

Eating at least one apple a day protects against the formation of gallstones. Apples help prevent gallbladder diseases: having a mild choleretic effect, they help prevent cholelithiasis and cholecystitis. If you already have problems with gallbladder, then do not forget to use freshly squeezed apple juice - half a glass or a glass 15-30 minutes before meals.

• Beneficial properties of apples for protection against diabetes

Apples have a general strengthening, encouraging, and refreshing effect on the body. Fruits with a low sugar content affect fluctuations in blood sugar; they are indicated for patients with diabetes. Women who eat at least one apple a day are 28% less likely to develop type 2 diabetes. The soluble fiber in apples reduces blood sugar fluctuations.

• Beneficial properties of apples for postmenopausal women

Only apple contains the flavonoid phloridzin, which increases bone density. And this is very important for women during this period, characterized by the risk of developing osteoporosis. Apples also contain boron, which also strengthens bones.

• Beneficial properties of apples for asthma
  

A study carried out by the Nottingham Research Institute found that eating 5 apples weekly helps reduce levels. respiratory diseases(including asthma). Studies have also shown that children with asthma are better able to cope with the disease if they regularly drink apple juice. It is very useful for pregnant women to eat a lot of apples - thanks to apples, the risk of developing asthma in future children is reduced.

• Beneficial properties of apples for digestion

The fiber that apples are rich in improves digestion. They are equally effective for constipation (fiber cleanses the intestines) and diarrhea (fiber absorbs excess moisture). The benefit of apples is to normalize stool. Apples contain such important natural acids as malic, tartaric and citric, and in combination with the same tannins, these acids stop the processes of rotting and fermentation in the intestines, make it possible not to feel flatulence, bloating, and promote natural cleansing and restoration of the intestines. And a healthy intestine is the key to longevity and health. Thanks to pectin, apples act as a very light and absolutely safe laxative. To prevent constipation, it is best to eat one or two in the morning on an empty stomach. sour apples. Moreover, it has been proven that apples contain substances that stop the growth of cancer cells in the intestines and liver. So, if you have problems with the intestines, in addition to 1-2 apples on an empty stomach, it will be useful to eat 1-2 apples during the day.

• Beneficial properties of apples against excess weight

Apples are low in calories. 100 g of fresh apple contains only 47 kcal. The product is practically fat-free, but contains carbohydrates, which allows a person who eats an apple to maintain a feeling of satiety for a long time. Perfect for those who want to lose weight and those who are on a diet. 100 g of baked apples contain almost 66 kcal and will also not harm your figure. But 100 g of dried apples contain 253 kcal, so you shouldn’t get carried away with them if you want to maintain your weight.

• The benefits of apples for the liver

Apples cleanse this organ - by eating apples, we thereby carry out a detoxification procedure for our liver. Moreover, it has been proven that apples contain substances that stop the growth of cancer cells in the intestines and liver.

• Apples - for healthy teeth

By gnawing on an apple after eating, especially carbohydrate foods, we remove plaque from our teeth and clean the interdental spaces. This protects our teeth from caries. Of course, an apple will not replace a toothbrush, but during the day, a hard apple does a good job of cleaning your teeth.

The benefits of baked apples

The benefits of baked apples no less than those just plucked from the branch. Baked apples are healthy dessert. First of all, baked apples are recommended for people suffering from digestive problems, constipation and dysbiosis. During heat treatment, this fruit, although it loses some of its vitamins, is much better absorbed by the body, which ultimately leads to a more effective restoration of the composition of the blood and lymph, as well as the rapid absorption of bacteria in the intestines. This property of baked apples is especially valuable during the rehabilitation period after abdominal surgery, as well as for gastritis and gastric ulcers.

In autumn winter period- a time of numerous acute respiratory infections, sore throat, laryngitis and other diseases of the throat and respiratory system, simple ones will also be a real find baked apples benefits which, in addition to the rich vitamin and mineral composition, is to quickly reduce cough and relieve sore throat. In addition, this dish is easy to consume even with severe inflammation of the throat and difficulty in eating solid food.

And finally, baked apples - a tasty and healthy treat in itself contains a minimum of calories and at the same time helps remove cholesterol from the body and safely reduce excess weight.

The benefits of dried apples

Dried apples will provide invaluable benefits to human health. With this method of harvesting fruits, almost all the beneficial substances contained in them are preserved, and the shelf life is dried products practically unlimited. The benefits of dried apples is high content they contain carbohydrates - the main source of energy necessary for the functioning of the body. Dried apples are recommended for children and people with an active lifestyle during the period of spring vitamin deficiency, as well as for women during pregnancy and breastfeeding. List of diseases for which a person should include in the daily diet a small amount of dried apples, one can go on and on: this includes thrombophlebitis, hypertension, chronic cough, as well as diseases of the cardiovascular system, intestines and endocrine system.

However dried apples, benefits and harms which also depend on changes in their chemical composition, are not recommended for people suffering from obesity and diabetes. The reason for this ban is their high (up to 12%) content of various types of sugar: fructose, glucose and sucrose, which makes dried apples an excellent substitute for sweets for your child.

The advantages of dried apples in winter far exceed the beneficial properties of kiwi and other tropical fruits; however, prepare this product Almost everyone can do it on their own.

Harm and contraindications of apples

No matter how valuable apples are for the prevention of various diseases and normalization of metabolism in the body, their beneficial properties and contraindications are individual for each person. People prone to allergies and those suffering from diabetes should be careful when consuming apples; Regularly eating apples can also affect the condition of tooth enamel. And, of course, the benefits and harms of apples depend on the balance of your diet: you should not abuse the currently fashionable “apple diets” for quick and effective weight loss. Consult your doctor!

Previously on the topic:

An apple is a truly unique product, which can be not only beneficial, but also, alas, harmful to the human body. Among fruits, it is a very common product, since it is practically all year round present in our diet. The aromatic fruits are consumed in in various forms For example, they are used to prepare compotes that contain a large amount of vitamins, preserves, marmalade, jam, or simply processed into juice. Let's try to figure out who should and who shouldn't eat red-sided, green or sunny yellow fruit so that it brings only health.

The benefits of apples. What vitamins and minerals does it contain?

Many have heard that the apple is often called the fruit of health - this is true, it contains a large amount of vitamins such as C, B1, B2, P, E, as well as manganese and potassium. The pulp of the fruit is an easily digestible source of iron. Apples are used not only for the prevention of colds, but also for the treatment of serious ailments, including malignant neoplasms. Adequate potassium helps stabilize blood pressure, well, calcium is necessary to strengthen tooth enamel and bone tissue. Don't forget that apples are almost hypoallergenic and can be consumed by the majority of the world's population.

The fiber contained in green varieties takes a long time to digest and does not give for a long time feel hungry. Such fruits also contain pectin, which will help improve complexion and help prolong the youth and freshness of the skin.

The benefits of baked apples are also great, as during heat treatment they do not lose a large amount of nutrients.

Harm to juicy fruits for women, men and children

Nowadays, apple diets are very common, thanks to which they supposedly effectively burn excess fat. And therefore, people should not forget that while on it, coarse fiber can worsen colitis and disrupt the functioning of the gastrointestinal tract. The harm is especially great for those who have gastritis or duodenal ulcers.

Apple seeds contain a large amount of iodine, and in order not to harm the body, it is recommended to consume no more than 5 pieces per day. They contain acid, which is a strong poison for the human body. If you limit yourself to the recommended amount, then the seeds, on the contrary, will be beneficial for the body.

Is it possible to eat them if you have gastritis?

You can eat apples, but you just need to choose sweet varieties. Due to their content of carotene, iron, manganese, potassium and calcium, they are recommended for intestinal infections. If gastritis worsens, in the first week you should eat only oven-baked fruits.

With the help of fruits you can improve your health and treat gastritis. To do this, you need to thoroughly wash the green fruits, remove the core and grate them. It is recommended to eat the gruel early in the morning, since you cannot eat anything for 4 hours before and after taking it, but by 11 o’clock you can safely have breakfast. It is not recommended to eat grated fruit at night, as it promotes gas formation, which can worsen your well-being and sleep. The first month, apples in this form should be eaten daily, the second - 3 times a week, and the third - 1 time. But all this must be combined with the prescribed diet, that is, exclude spicy and salty foods, fatty foods, coffee, strong tea, fresh bread.

Beneficial properties of apples for weight loss

The fruit is the basis of various diets, as well as fasting days. This product allows you not only to effectively lose weight, but also improve your health. In order not to torment yourself with strict diets and at the same time achieve the desired result, you just need to include apples in your diet by arranging fasting days.

To lose weight, you should arrange fasting days 1-2 times a week, but for prevention, once a month will be enough. You also need to know these nuances:

• First you need to determine which varieties are right for you, since apples cannot be eaten with high acidity sour varieties, and with low acidity they are quite appropriate.
• Grated fruits are better digestible, but do not peel them, as they contain large quantity nutrients.
• Best consumed on a diet raw apples or after minimal heat treatment.

Apple peel: why you shouldn’t peel it and throw it away

Many of us doubt its benefits, trying to thoroughly clean the skin.

Apple peels contain both insoluble fiber, which removes excess cholesterol from the blood, and soluble fiber, which in turn removes cholesterol from the liver. Thanks to numerous tests, it was found that the antioxidants contained in the skin of the fruit help slow down the growth of cancer cells.

How to store them in winter

Of course, apples can be stored all winter and there is nothing difficult about it, the main thing is to choose desired variety, carefully remove them from the tree and create suitable conditions.

To keep apples well, it is recommended to wipe each of them with a cloth soaked in glycerin or wrap it in thin paper. Best Capacity for storage - a box or cardboard box. The fruits must be carefully laid and sprinkled with sawdust or shavings. When storing, you need to follow certain rules: do not store them with strong-smelling foods, such as onions and garlic; The air humidity in the room should be about 85-90%.

Video about beneficial properties