The Apples are used as food for health2
Nutritional Profile
Energy value (calories per serving): Low,Protein: Low,Fat: Low Saturated fat: Low Cholesterol: None,Carbohydrates: High,Fiber: High,Sodium: Low (fresh or dried fruit),High (dried fruit treated with sodium sulfur compounds)
Thank you for reading this post, don't forget to subscribe!Major vitamin contribution: Vitamin C,ajor mineral contribution: Potassium
Nutrients in this Food

Apples are high-fiber fruits that contain insoluble cellulose and lignin in the peel and soluble pectins in the meat. Their most vital vitamin is vitamin C. One fresh apple with a diameter of 2.5 inches contains 2.4 g dietary fiber and 4.6 mg vitamin C (6 percent of the RDA for women, 5 percent of the RDA for men).
Malic acid gives all immature apples (and some types even when ripe) their sour flavor. As an apple ripens, the amount of malic acid decreases, and the apple becomes sweeter.Apple seeds contain amygdalin, a naturally occurring cyanide/sugar complex that degrades to hydrogen cyanide. While accidently swallowing an apple seed every now and then is not a severe risk for an adult, incidents of human.
The Healthiest Way to Present This Food

Fresh and uncooked to maximize the fiber in the peel and retain vitamin C, which is lost by heating heat.
Diets that may limit or exclude this food.
Antiflatulence Diet (Raw apples) A low-fiber diet
Buying This Food
Look for firm, brilliantly colored apples such as sparkling red Macintosh, Rome, and red Delicious, clear green Granny Smith, and golden yellow Delicious.
Avoid: bruised apples. When an apple is broken, the injured cells release polyphenoloxidase, an enzyme that speeds up the oxidation of phenols in the apple, resulting in brownish pigments that darken the fruit. It’s simple to check loose apples; if you get them in a plastic bag, turn it upside down and inspect the fruit.
How to Keep This Food Safe
Store apples in the refrigerator. Cool storage prevents them from losing their natural moisture, which makes them crisp. It also prevents apples from becoming brown inside, near the core, which is a phenomenon that occurs when apples are stored at high temperatures. Apples can be kept in a cold, dark cabinet with lots of moving air.
Examine the apples from time to time. They store well, but the longer they are stored, the more moisture is lost naturally, and even the crispest apple is more likely to taste mealy.

Getting This Food Ready
Do not peel or slice an apple until you are ready to utilize it. Cutting into an apple tears its cells, releasing polyphenoloxidase, an enzyme that darkens the fruit. Acid inhibits polyphenoloxidase, thus you can reduce (but not totally halt) browning by dipping raw sliced and/or peeled apples in a solution of lemon juice and water or vinegar and water, or by combining them with citrus fruits in a fruit salad.
Polyphenoloxidase also works more slowly in cold temperatures, thus storing peeled apples in the refrigerator is far less effective than immersing them in an acid bath.
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The Results of Cooking This Food
When you cook an unpeeled apple, insoluble cellulose and lignin keep the peel intact throughout regular cooking. The apple’s flesh, however, will come apart when the pectin in its cell walls dissolves and the water inside its cells swells, rupturing the cell walls and transforming the apples into applesauce.
Commercial bakers use calcium to keep the apples solid in their apple pies, whereas home bakers must rely on careful scheduling. To keep cooked apples from turning into mush, core them and fill the centers with sugar or raisins to absorb the moisture released while they cook. Cutting away a circle of peel from the top allows the fruit to swell without separating the skin.
Red anthocyanin pigments give red apple skins their color. When an apple is cooked, the anthocyanins mix with the sugars to generate irreversible brown chemicals.

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The Impact of Other Processing Methods on This Food
There are two types of apple juice: “cloudy” (unfiltered) and “clear” (filtered). Simply chopping or shredding apples, then pressing out and filtering the juice is how cloudy apple juice is prepared. Cloudy apple juice that has been filtered to remove solids and then treated with enzymes to get rid of starches and the soluble fiber pectin is called clear apple juice.
“Non-alcoholic cider” is another term for simple apple cider; “hard cider” is a mildly alcoholic beverage made when natural enzyme action turns the sugars in apple juice into alcohol.
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Benefits and/or Uses in Medicine
as a remedy for diarrhea. Apple pectin, a natural antidiarrheal, aids in stool solidification. Many over-the-counter antidiarrheals contain refined pectin, and shaved raw apples are occasionally used as a folk treatment for diarrhea.
Reduce your cholesterol. Pectin, a soluble fiber, may prevent the absorption of cholesterol and other dietary lipids. Although the precise process is still unclear, one theory is that the pectins in apples may create a gel in your stomach that absorbs lipids and cholesterol and excretes them as waste.
possible prevention of cancer. A group of researchers from the University of Kaiserslautern in Germany reported in the April 2008 issue of the journal Nutrition that a number of natural substances.
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Negative Repercussions of This Food
The American Academy of Pediatrics recommends that children aged one to six consume no more than four to six ounces of fruit juice per day, while children aged seven to 18 should consume eight to 12 ounces. Excessive consumption of apple juice can cause gas or diarrhea due to bacteria in the stomach fermenting the juice’s sugars. Additionally, cyanide poisoning can occur.health for eating food good.
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Digoxin (Lanoxicaps; Lanoxin). Pectins can attach to the cardiac medicine digoxin, so eating apples while taking the treatment may diminish its effectiveness.

The Apples are used as food for health2