Cooking apples can make you sick
Table of Contents
- Apples infographic
- Our favorite apple recipes
- How healthy are apples anyway?
- Health benefits
- Shopping and cooking tips for apples
- Preparation tips for apples
- FAQ's - the most common questions
- Why do apples turn brown when sliced?
- Why do people with apple allergies tolerate boiled apples?
- How Much Fructose Do Apples Have?
- Do apples help you lose weight?
- How many calories is there in a glass of apple juice?
- Which apples are suitable for applesauce?
- Can you eat green (unripe) apples?
Would you like to find out more about the individual points in the following infographic? Then you will find more information below the graphic.
- ... offer many minerals:Around 20 different minerals help ensure that apples are rightly considered particularly healthy. The high proportions of potassium (important for the metabolism and acid-base balance), calcium (for healthy bones and teeth), phosphorus (important for the brain) and small amounts of iron (promotes blood formation) shine in particular (1).
- In the case of sensitive intestines, a high consumption of so-called soluble fiber such as pectin is advantageous: They promote healthy digestion without stressing the intestines. Those affected should therefore regularly eat apples, which are particularly rich in pectin. If you have a very sensitive stomach, you can also use natural applesauce or apple compote (without sugar).
- ... protect the body cells:The phytochemicals that are abundantly represented in apples, such as quercetin, pentosans and galactans, help to protect the cells from free radicals that cause disease. The apple seeds also contain amygdalin, which naturopaths claim to be particularly effective.
- ... drive away digestive problems:The pectin in apple and apple peel has a balancing effect. If you have diarrhea, it helps to eat a finely grated, peeled and pitted apple (possibly with a little rusk) several times a day. In the case of constipation, the good chewing of apples with the skin and, if possible, with the core is a relief.
- ... contain valuable vitamins:Those who regularly bite into apples are definitely doing something for a well-filled vitamin store. The pulp contains vitamins A, B1, B2 and E. Vitamin C is particularly abundant: Depending on the variety, a large apple (approx. 150 g) has 18-30 mg. Two apples can cover more than half of the daily requirement of approx. 100 mg of vitamin C.
- ... are good for the gums:It is true that chewing apples can only replace brushing your teeth in exceptional cases, although it actually cleans the biters and especially the spaces between the teeth a little. Above all, however, the dentist is happy about patients who chew apples in abundance because this gently massages the gums and better protects them from inflammation.
- ... is healthier with the shell:Most of the vitamins, polyphenols and pectins sit directly under the peel. Therefore, it is best to eat apples unpeeled - but wash them thoroughly beforehand. Some varieties form a natural wax layer on the surface. It serves as protection, but this is harmless to us.
- With an emission value of less than 130 grams per 100 grams, the CO2 balance of apples is good. The CO2 values are based on the calculations of the IFEU Institute for Energy and Environmental Research Heidelberg and were individually balanced for each food item as "average food" as sold in Germany. They take into account the production location, the production method, all associated transports, processing, packaging and storage proportionally. The emissions of all greenhouse gases such as B. carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O) were taken into account and converted into CO2 equivalents. In simplified terms, however, only CO2 is used.
What you should know about apples
Every German bites a good 19 kilos of apples per year - statistically calculated. That is a good 5 kilograms less than in 2012, but the apple is still by far the number one favorite among the most popular types of fruit (1).
Botanists consider the ancestor of the apple to be the so-called crab apple - also known as the wild apple - from Central and West Asia. Its very small and bitter fruits have grown into several thousand different varieties over the course of many centuries. The first cultivated apples were in ancient Greece and ancient Rome; but it was not until the 16th century that apples gradually became a staple food in Europe. Good to know: Despite the namesake, it is not botanically related to the pomegranate.
The harvest time for local apples starts in July and with some varieties it goes as far as the November into it.
Apples get their typical “apple-like” aroma from numerous, tiny oil glands in the skin, among other things. Otherwise, it is best to try the individual varieties until you have found your favorite, because the taste can be quite different depending on the variety.
Many apples, especially those from imports, taste mainly slightly sweet and otherwise not very typical; Local and old varieties often have a strong to very intense taste. The old varieties include Boskop, Cox Orange, Goldparmäne or the Danzig Kantapfel. Some apple varieties such as Granny Smith or Boskop have a slightly to distinctly sour taste and still others (such as Red Delicious or Starking) have a perfume-like aroma. Because of the secondary plant substances, the polyphenols, old varieties are even an insider tip for allergy sufferers: The polyphenols bind the allergens, which is why they are often better tolerated. They are bred from the new varieties so that they taste sweeter.
Nobody really knows which of the apples are the most popular. After all, there are currently around 4,500 different apple varieties worldwide. That sounds impressive, but it's only a modest offer compared to what our ancestors knew in the 18th and 19th centuries: They were spoiled for choice between no fewer than 20,000 varieties! Only theoretically, of course, because this diversity was spread across Europe, America and parts of Asia. Nevertheless, there were around 2,300 different apple varieties in old Prussia alone.
In the end, in the 20th century, the apple varieties that won out were those that were particularly easy to grow and refine and that were easiest to sell. Not only the variety fell by the wayside, but often also the taste. There are still some of the very old varieties such as the Luikenapfel from Baden-Württemberg. But while it was still considered the most coveted apple there a good 100 years ago, it is now threatened with extinction. Salvation should bring his acceptance into the ark of good taste of the Berlin association Slow Food (2).
These apple varieties that have almost disappeared have recently also been given a small chance of survival elsewhere: Not only some organic fruit growers are trying to breathe new life into old apple varieties. So-called pomologists (apple scientists) save traditional apple trees and ensure that they have a protected existence, at least in museum gardens. However, we are not as far as the British in this country: There, on “National Apple Day”, hundreds of events throughout the entire kingdom promote the preservation of native, old apple varieties.
Our favorite apple recipes
Here you can find all apple recipes.
How healthy are apples anyway?
According to an Anglo-Saxon proverb, an apple a day replaces the doctor. This is a bit of an exaggeration, but by no means wrong. Because apples actually do a lot to keep us fit and healthy.
Particularly noteworthy is the content of pectin in apples and especially in the apple peel: This soluble fiber can help you lose weight because of its satiating properties. Most pectin is found in dried apples or apple rings, which, according to a study by American scientists, can even bring an increased blood fat level back to a healthy level: This was the case with the study participants who ate 75 g of dried apples daily in addition to their normal diet The level of harmful LDL cholesterol fell by an average of 23 percent after six months! (3)
Apples also contain vitamins A, B1, B2 and C. The vitamin C content, however, varies considerably depending on the variety. While some apple varieties such as Berlepsch or Ontario contain between 20 and 30 mg of vitamin C per 100 g, others such as Granny Smith, Jonathan and Gloster only have 5-10 mg / 100 g. With 10-20 mg of vitamin C, well-known and popular varieties such as Boskop, Cox Orange, Golden Delicous and Jonagold are in the good middle field.
As a rule of thumb, if you value a good portion of vitamin C, it is best to choose native apple varieties of the season - you can expect at least around 15 mg per 100 g here. A large apple weighing 200 g covers almost a third of the daily requirement, and depending on the variety, more.
You are definitely doing something good for your stomach by eating apples, in all circumstances: when eaten with the skin on and chewed well, apples help with constipation, peeled and finely grated, on the other hand, help with diarrhea. What if it is simply a matter of good digestion? Even then, apples with their fiber and high water content are a perfect choice.
Apples are a great snack for your figure anyway! And not only because they contain hardly any fat and only a few calories and instead provide filling fiber: According to British studies, the pectin in apples is even said to enclose fat particles from food and channel them out of the body so that the body absorbs less fat.
|Nutritional values of apples per 100 grams|
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Shopping and cooking tips for apples
For a taste that is as intense and typical as possible, it is best to use local apple varieties that are currently in season. It doesn't have to be organic; Conventionally grown apples can also taste great. Anyone who has a weekly market nearby can also buy their apples there, preferably directly from the farmer. With a little luck, you can also discover lesser-known varieties that are often particularly aromatic.
Apples generally keep for a long time. Most varieties stay crisp and fresh for up to several weeks in the vegetable compartment of the refrigerator or in a cool pantry. If you eat a lot of apples, you can also store your “daily ration” at room temperature.
But be careful: apples give off gaseous ethylene - if you put them in the fruit bowl together with other fruits, apples can unintentionally accelerate their ripening process. Of course, you can also consciously use this effect the other way round, if you want it: For example, if you want unripe fruits to ripen more quickly, ideally store them together with apples.
Strictly speaking, you only need to rinse an apple well under running water and rub it dry a little before you can simply bite into it with relish.
However, if you want to cook with apples, bake them or use them for a fruit salad, that's not enough. Nevertheless, the preparation is done quickly: Simply cut the apples in half, quarter and cut out the core. Depending on the recipe, you may need to peel off the peel thinly and cut it further, e.g. in cubes or in pencils.
To keep the pulp nice and light, sprinkle the prepared apples with a little lemon juice - it prevents the pieces from turning brown. A special apple cutter is recommended for baked apples. One movement is enough to get the core out of the whole apple so that it can then be filled perfectly.
Preparation tips for apples
There are numerous ways in which you can use apples. Obviously, apples are also simply a pleasure to bite into. But they are also perfect for fruit salads, as a topping for cakes or tarts, for preserving as jelly or for preparing fresh apple sauce or apple compote. Floury apples are particularly suitable for this (for other purposes too). Mealy apples are also great when cut into small pieces and fried in the pan, here is a quick recipe for fried apple pieces with yogurt.
A classic: pancakes with fresh apple pieces baked in them - are not only popular with children. Fresh apple juice is particularly delicious, but you need a juicer for it. In general, the apple is a delicious breakfast fruit, it gives porridge, quark casserole and fruit spreads (e.g. a blackberry spread, here a recipe) a juicy-sweet note.
By the way: If you bake apple pie, you can conjure up a delicious tea from the bowls. To do this, simply scald the apple peel with boiling hot water and cover it for 15 minutes on the lowest flame. Possibly season with a little cinnamon and honey and enjoy.
Real apple fans prepare not only sweet but also savory dishes with the crunchy fruits. The sweet and sour note of apples goes perfectly raw with savory salads (such as apple and carrot salad) or lightly steamed with savoy cabbage vegetables, here is a recipe. Salads are often dressed with apple cider vinegar to match the apple, you can read here why so many swear by it.
FAQ's - the most common questions
Why do apples turn brown when sliced?
The apple turns brown after cutting, because cell walls are cut up in the process. This allows the enzymes and phytochemicals in the cells, the polyphenols, to react with the oxygen in the air. This is called oxidation. However, that's not unhealthy, it just doesn't look that pretty.
Why do people with apple allergies tolerate boiled apples?
The allergen to which most apple allergy sufferers in our part of the world react, is destroyed during cooking. It is also bound by phytochemicals in old apple varieties. Therefore, most apple allergy sufferers do not have to go without potato fritters with applesauce!
How Much Fructose Do Apples Have?
An apple contains an average of 5.7 grams of fructose. This is not so little for a fruit and can lead to a bloated stomach in the case of fructose intolerance.
Do apples help you lose weight?
Yes, apples consumed in moderation can help you lose weight. Compared to other sweet treats, they contain fewer calories, more fiber and more water: This fills the stomach, slows digestion and also provides more vitamins and minerals compared to a piece of chocolate.
How many calories is there in a glass of apple juice?
A glass of apple juice (250 milliliters) contains an average of 123 kilocalories and 24 grams of sugar.
Which apples are suitable for applesauce?
The applesauce becomes particularly aromatic when the apples have a slight acidity. Suitable apple varieties are, for example, Elstar, Jonagold, Braeburn, Boskoop or Cox Orange. Of course, other apple varieties are also possible, depending on taste and preference. The applesauce can also be spiced up with cinnamon, vanilla or berries.
Can you eat green (unripe) apples?
Unripe fruits are usually quite sour and are therefore less suitable for consumption. The fruit acid can also lead to abdominal discomfort. Cooking the fruit makes it more digestible. So if an apple that is still unripe falls from the tree, you shouldn't eat it raw. However, the fruit is delicious as a compote, on a cake or in apple jelly.
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