Apple is the most accessible fruit. They grow almost all over our country, and many people give preference to this particular fruit. Each resident consumes an average of 17 kilograms of apples per year and read https://telegram-store.com/catalog/product-category/channels/food.
There are different varieties of apples: red, yellow and green. And they have different names: Anise, Antonovka, Jonahred or Idared. But does it really matter if you want to eat an apple? Oh yes, and not just because of the taste.
Why apples have different colors
Unripe apples of all varieties are the same green color. But when they are ripe, they change color, depending on the variety. For example, while White Ripe or Antonovka – the classic among green apples – remain green, Golden Summer or Golden Antonovka turn a honey-yellow color, and Jonagorede turns a bright red.
Green apples contain a lot of chlorophyll, a green pigment that colors not only the apples but also the leaves of the plant. Some apple varieties slowly break down this dye when ripening and turn yellow. Yellow apples contain a large amount of the yellow natural substance carotene, which can also be found in many yellow and red fruits and vegetables. During ripening, this substance provides the yellow color to the rind.
Ripening in reds produces particularly high levels of anthocyanins. The red pigments in apple peels act as an antioxidant and can prevent damage from excessive sunlight. They protect the fruit from the sun’s harmful ultraviolet rays.
However, most apple varieties are not monochrome; their peels usually show two or even three colors. Accordingly, these apples contain all three pigments. For example, red spots on the rind of an apple appear when it is exposed to the sun.
Which is sweeter, green or red apples? Although the bright color of reds leads one to believe that they are sweeter than green apples, this is a myth. Some varieties of red apples, such as Boscop, are quite sour and are used mostly only for baking. By the way: sweet taste is not an indication of high sugar content – sour varieties simply contain more acid.
How healthy are apples?
Whether green, red or yellow: any apple tastes good and is actually good for your health. They contain a lot of vitamins, minerals, and important trace elements.
In addition, in addition to phytochemicals that have anti-inflammatory and hypoglycemic effects, the peel contains a lot of fiber-enhancing pectin. The fiber gently stimulates digestion and lowers cholesterol. However, in terms of the composition of ingredients, varieties sometimes differ significantly – especially in the content of vitamins.
Do you prefer red apples or green apples?
Most people choose red apples. First, they can provide a healthy variety. Second, red apple varieties usually contain significantly more vitamins. For example, a Brauberg apple has up to 35 milligrams of vitamin C per 100 grams. Green Granny Smith apples contain less than a third of that amount.
Red apple peels are also particularly high in antioxidants, which can neutralize carcinogens. Anthocyanins, responsible for the red color, keep blood vessels healthy. They bind free radicals, which are produced by oxidative stress and cause premature aging of cells.
However, the maximum amount of beneficial substances is only in a ripe apple. Ripe apples picked in their own region contain much more anthocyanins than early harvests from distant places, which in addition undergo a long transport before they reach the grocery shelves.
One more important addition: Do not peel the apple from the rind. Underneath the peel are nearly 70 percent of the nutrients.