Among all the fruits known to man, one of the most beloved and widespread is the apple. Such universal love and popularity of fruits is explained both by the beneficial composition of apples and by the variety of options for including this fruit in your diet. So today we will talk to you about the benefits of apples, about their composition, and about who and in what form it is better to eat apples...
Composition of healthy apples
Let's start, perhaps, with the composition of apples, in order to once again make sure that they are extremely beneficial for our body. Depending on the variety of apple, the composition of its beneficial ingredients also varies.. However, practically Each apple contains: water, proteins, fats, carbohydrates (including mono and di-saccharides), dietary fiber and cellulose, pectins, various organic acids and ash. Thanks to the pectin and fiber content in apples, this fruit helps reduce cholesterol levels in our body.
Apples contain the following vitamins: vitamin A, B1, B2, niacin, folic acid, vitamin C. Apples are also rich in macro and microelements: potassium, calcium, magnesium, phosphorus, sodium, iodine, iron, manganese, cobalt, copper, zinc, fluorine. Well, if we consider this fruit from the calorie side, then
One hundred grams of apples contain on average up to forty-five calories.
As we see, content of useful components The components of this fruit are truly impressive. This is probably why there are so many different options. eating and preparing apples. Our housewives use them to make jam, jams, applesauce, make compotes and all kinds of drinks, and prepare juices. Apples are not only eaten raw, but they are also subjected to various technological processing and consumed in the form of soaked, baked and pickled fruits.
Depending on the cooking method, the usefulness of apples for our body also changes. Therefore, now we will look at the most common types of preparation and consumption of apples and try to figure out what the benefits of each such “apple dish” are.
But first, we will answer the question:
Which apples are healthier to eat - yellow, green or red?
The benefits of green apples... There is an opinion that the composition and “stuffing” of useful elements largely depends on the color of the apples. And, exactly green apples are absolute favorites in this regard (do not confuse green apples with, banally, unripe ones). After all, green color does not mean at all that the apple is not yet ripe, it is simply initially predetermined by the presence of coloring pigments in the peel of the apple itself. But the specificity of such a green fruit is that These types of apples contain less sugar than, for example, in yellow or red varieties, but vitamins - several times more, but that’s not all the benefits of green apples.
Due to the fact that green varieties of apples contain several times more iron then, if you eat at least a few apples daily, this fact will have a beneficial effect on the condition of the skin of your face and on the shine and strength of your hair. You should know that they also help our body absorb fatty and heavy foods. By the way, it wouldn’t hurt to treat yourself to this green fruit after a hearty dinner.
Considering that, green varieties are absolutely hippo-allergenic- they can be consumed without fear or fear by adults and children who are prone to food allergies. We also recommend that you pay attention to them. people suffering from low stomach acidity and... bad mood. After just one green apple, your mood will improve significantly, and you will look at the world through the eyes of an optimist. Just don’t forget that the peel of such a green fruit contains even more vitamins than the pulp, so There is no need to peel green apples.
The benefits of baked apples
We have already mentioned that eating apples is useful not only fresh, but also baked. A, What are the benefits of baked apples? Let's try to figure this issue out...
Thanks to all vitamins and microelements are preserved during the baking process of the apple, this method of preparing apples is very popular. Baked apples are especially loved by those who, due to the characteristics of their body, cannot consume this fruit fresh. Both adults and small children love them and eat them with pleasure, because the pulp of a baked apple literally melts in the mouth, and if you pour honey on top of it all, the pleasure from such a dessert is simply heavenly...
In addition to the fact that apples prepared in this way are very soft and tasty, they are also very healthy. So, about the benefits of baked apples:
- they do an excellent job of restoring blood and lymph,
- have a beneficial effect on the functioning of the cardiovascular system,
- help to lose weight (relevant for those who are in constant search of an effective diet),
- improve metabolic processes in our body,
- have a beneficial effect on the condition of our skin and even smooth out fine wrinkles.
It is noteworthy that Baked apples have absolutely no contraindications for consumption. For those interested, here is a method for preparing this delicacy.
Baked apples recipe:
Wash small apples and wipe dry, carefully cut off the top of the apple and take out the middle (try not to cut through the apple). You can add one teaspoon of sugar or honey inside the apple. We cover the fruit with the previously cut top and put it in the oven. Such apples can also be baked in a microwave oven, then the baking time will be significantly reduced. When the apple skin turns brown, your dessert is ready! If desired, it can be sprinkled with powdered sugar or decorated with cream. Bon appetit!!!
The benefits of pickled apples
Healthy and tasty are also soaked apples. Thanks to a special cooking technology - real soaked apples are cooked in wooden barrels or tubs, with the addition of cranberries or mint - they retain the lion's share of their active nutrients and are not just a tasty dessert, but can also be a significant addition to our diet. Eating such a dish has a beneficial effect on the digestive processes in our body, improves the functioning of the digestive tract, supports the immune system, and thus protects against various diseases. And, due to the fact that calcium is perfectly preserved in them, they are also considered to be one of the effective and affordable preventive agents in the fight against the occurrence of osteoporosis and fragility of bone tissue, which is very important for older people, whose bones lose their strength and strength over the years. There are a lot of cooking methods described on the endless expanses of the Internet, but we will not deny ourselves the pleasure of citing one of the simplest:
Pickled apples recipe: Antonovka or Pepen apples are more suitable for sourdough. So, for two buckets of apples you will need one bucket of water (clean and cold), one glass of sugar, and one tablespoon of salt. Dissolve salt and sugar in a bucket of water. Please note that there is no need to boil the water!!! We put clean apples in a container for fermentation - a wooden barrel or an enamel pan. Experienced housewives recommend placing rye straw at the bottom of such a container, if you have one on hand... Don’t forget to also add washed currant leaves to the apples. Now you can fill everything with the prepared “filling”. In just three weeks you will be able to taste your homemade pickled apples. If the apples were unripe, their fermentation time may increase slightly.
The benefits of dried apples
But, unfortunately, like any vegetables and fruits, fresh apples, during long-term storage during winter, gradually lose their beneficial properties by spring. And, having prepared apples for the winter for future use, by spring we already have the same apples, but with less baggage in the form of vitamins and microelements. Therefore, the question arises, how else can preserve nutrients in apples for as long as possible? - It turns out that it’s quite simple. For this It is recommended to dry apples. It’s not for nothing that they say that everything ingenious is simple. The beneficial properties of such dried apples last much longer. than fresh, and the taste is no worse, just different, unique. These dried fruits can be used to make compotes in winter (you should know that apple compotes are very useful for those who suffer from gastritis, pancreatitis due to low acidity, as well as anemia), add dried slices to porridge or tea. As for the dried apples themselves, they help get rid of a lingering cough, normalize blood pressure, prevent the formation of blood clots, have a beneficial effect on the functioning of the endocrine system, even out the heart rate, make our blood vessels strong and elastic, relieve constipation. I think it's a pretty solid list. By the way, if you want to improve the digestion processes in the body, normalize metabolism, “heal” the nervous system, you should also pay attention to them. However For people prone to obesity or suffering from diabetes, it is better to find an alternative to eating dried apples and include, for example, baked apples in their diet.
Recipe for how to properly dry apples. Apples with juicy pulp are suitable for this harvesting method; early varieties of apples are not suitable for drying. Clean and dry apples are cored and cut into slices. Then the sliced apples need to be given time to air dry. This will take five to seven hours. Apples need to be turned over periodically. Then you can proceed to the next stage of preparation. Dried apples Place on a baking sheet in a hot oven. However! Don't overdo it with heat and time - your apples may burn. Better dry apples in the oven in several stages. When the color of your apples turns golden brown, the apples are ready. It is recommended to store them in a dry place, in a glass jar, or in a paper or linen bag.
The benefits of apples during pregnancy
As you can see, apples are good for both adults and children. Also, they are very useful for expectant mothers. In addition to the fact that they contain a whole treasure trove of vitamins, daily consumption of at least one apple by the expectant mother can reduce the risk of asthma and allergic manifestations in the baby by forty percent, as well as save the child from dermatitis and skin eczema in the future. So, expectant mothers, include apples in your daily diet - it will be beneficial for both you and your baby!
Did you know that...
Absolutely everything in apples contains benefits - apple seeds, apple peel and pulp? So, for example, Apple seeds are rich in iodine, and if you eat several of these apple seeds a day, your body’s daily need for iodine will be fully met. Apple peel, as we already wrote, is also rich in vitamins, and also contains the antioxidant quercetin, which helps remove heavy metals from our body and protects against cancer. They strengthen our immunity, enrich our body with vitamins and nutrients, promote the normal functioning of internal organs and maintain constant blood sugar levels.
When are apples bad for you?
But! Despite the obvious "apple benefit", this fruit also has some contraindications for use. So, depending on the disease, it may be recommended to replace one variety of apples with another. For example, for stomach ulcers and gastritis with high acidity, it is not recommended to eat sour varieties of apples; it is better to replace them with sweeter ones, but for gastritis with low acidity, it is better to eat sweeter varieties of apples. And if you suffer from colitis or urolithiasis, then this fruit is best consumed in the form of applesauce.
Conclusions about the benefits and harms of apples
In conclusion, I would like to add that since ancient times The apple was considered a symbol of vitality, health and bliss. There was even a saying that said that If you eat one apple for lunch, you can forget about all your illnesses. The authors of the World Without Harm project wish you, dear readers, not to get sick and benefit from apples maximum benefit for your body.
Health benefits of apples
For a long time now, no one has doubted the benefits of apples for human health. Their taste is familiar to everyone from early childhood. Apples, in addition to their taste properties, also have unique healing properties. Due to its saturation with iron salts, this fruit is an excellent remedy for iron deficiency anemia and anemia. They were used for medicinal purposes in ancient times and are still used today. Apples are good for the health of both children and adults. But we will talk specifically about the benefits of this fruit for women.
What are the benefits of apples for women?
The beneficial properties of apples are provided by their vitamin composition. Vitamins C, A, group B, which are contained in these fruits, make the body more resistant to diseases. The benefit of an apple for women lies in the folic and pantothenic acids and biotin it contains, which improve skin condition, strengthen nails and hair.
Breastfeeding women used to know well that an apple would help them when cracked nipples appeared. By applying a mixture of pork fat and fresh apple pulp to the sore spot, you can quickly get rid of this problem.
Modern women know very well that apples will help you get rid of extra pounds on your hips and waist if you replace dinner with apples and use them as healthy snacks.
Apples are also an excellent remedy for cancer prevention. With their regular use, the likelihood of developing pancreatic and colon cancer, malignant tumors of the breast and liver is reduced. The soluble fiber contained in apple pulp reduces cholesterol levels by actively binding fats. It is especially recommended for postmenopausal women to consume apples. Ripe fruits contain boron and the flavonoid phloridzin, which increase bone density and strengthen them. 
For women over 40 years of age, this is very important, since it is at this age that the risk of developing osteoporosis increases significantly.
Health benefits of soaked apples
Soaked apples have a beneficial effect on the human body due to the increased content of ascorbic acid in them, which becomes several times greater when soaked. Due to the high content of vitamin C, soaked apples make the body more resistant to various infections and have an anti-inflammatory effect. When properly prepared, they stimulate appetite, accelerate the secretion of gastric juice, and enhance intestinal motility. The benefits of soaked apples are also explained by their high calcium content.
Apples Antonovka
Benefit
Antonovka apples are an indispensable dietary product. While losing weight with this product, you can get rid of 300 extra grams every day. It is enough to organize fasting days once a week: green apples significantly reduce appetite, so the weight will go away very quickly.
Antonovka apples have a lot of beneficial properties for the human body.:
- due to the high iron content, they help maintain hemoglobin at the required level and prevent the development of anemia;
- with the help of fiber in the composition, they improve the functioning of the gastrointestinal tract and effectively eliminate constipation;
- improve bile secretion;
- improve kidney function and normalize fluid levels in the body;
- reduce the risk of heart attacks and other cardiovascular diseases;
- thanks to pectin, they regulate the amount of cholesterol and glucose in the blood;
- moderate consumption of Antonovka seeds restores damaged thyroid function;
- strengthen the nervous system and immunity;
- Apple infusion is useful for the prevention of varicose veins;
- Gruel from fresh Antonovka treats frostbite, burns, cracks and other skin damage.
With the help of cosmetics that contain fresh apples, you can provide the necessary care for your appearance.
These fruits significantly rejuvenate aging skin, cleanse it of age spots, improve its tone, and quickly give your face and neck freshness. Due to the high content of tannins, masks made from grated apple treat any skin inflammation. Baths with fresh apple peel effectively whiten darkened nails and hand skin. Grated fruit mixed with olive oil is a wonderful remedy for dry lips.
Harm
Antonovka apples contain a small amount of fat. They have minimal sugar content. Eating fruits in large doses or on an empty stomach can harm the functioning of the gastrointestinal tract and aggravate colitis. The acids contained in Antonovka can thin the enamel of teeth, so after eating apples your mouth must be rinsed.
You should not constantly eat apples with seeds, since the seeds contain amygdalin glycoside - a substance that, under the influence of gastric juice, releases harmful hydrocyanic acid. If you do not exceed the recommended amount (6 seeds per day), there will be no danger to the body. Antonovka apples do not contain carcinogenic substances.
Calorie content
The calorie content of 100 g of Antonovka apples is 48 kcal, which is 2.3% of the recommended daily intake. The number of kilocalories in an average apple is shown in the table:
Contraindications
Antonovka apples, included in a woman’s diet during pregnancy, will only bring benefits. Healthy expectant mothers can eat fresh fruit without restrictions. Research by scientists has shown that children whose mothers consumed green apples during pregnancy are less likely to suffer from allergies and asthma. If you are prone to edema, soaked apples should be avoided.
The fruits of this variety have no contraindications for consumption during breastfeeding, since they are not an allergenic product. It is from Antonovka that pediatricians advise starting to introduce babies to fruits. A healthy child can be offered a few drops of apple juice from 5-6 months.
Antonovka apples are contraindicated in case of individual intolerance, during exacerbation of stomach or duodenal ulcers, flatulence and bloating. For other diseases of the gastrointestinal tract, it is contraindicated to eat fruits with peel.
The nutritional value
Vitamins and minerals
Antonovka apples can and should be consumed daily. Fresh fruits contain the greatest amount of vitamins; after long-term storage, the nutritional value of apples decreases significantly. If there are no contraindications, the fruits should be eaten with the peel. If you have problems with the digestive tract, you can use baked Antonovka. These apples retain all the beneficial elements except vitamin C.
Baked apples: the benefits and harms of a delicious dessert
Everyone knows how healthy an apple is. But, unfortunately, not everyone can afford to eat it without consequences for their health. Basically, of course, these are elderly people, children in the first years of life and those suffering from diseases of the gastrointestinal tract. True, if you cook them correctly, apples will suit all these people. And how should they be prepared? This refers to baked apples, the benefits and harms of which are completely different from those of fresh fruits.
There are different ways to preserve your apple harvest for the winter. Most often, they are simply stored in a dry and cool place or preserved in the form of compotes, preserves, and marmalade. But since ancient times in Rus', another healthy winter snack was prepared from these fruits - soaked apples. The main advantage of this type of culinary processing is the preservation of maximum nutrients in the original product. Therefore, the question of whether pickled water is useful, according to nutritionists, can only have a positive answer. They are recommended to be included in the diet as a regular product and added to salads. They are also recommended to be used as an addition to meat dishes to balance out the heavy taste and add an additional pleasant note. Next, we’ll look in more detail at why soaked apples are beneficial.
Health benefits of soaked apples
This product contains a huge amount of active substances, thanks to which soaked fruits are a real panacea for seasonal vitamin deficiency. Nutrition experts unanimously agree that soaked Antonovka apples have the greatest value in this regard. Their benefits are due to the increased and decreased content of carbohydrate compounds in the fruits. Sour apples will not harm your figure and normalize blood sugar levels.
Low-calorie content and an abundance of fiber are other benefits of soaked apples. One hundred grams of the product contains only 50-60 kcal. And just one soaked apple a day can optimize the functioning of the gastrointestinal tract, improve the digestion of food naturally, relieve constipation, etc. problems. They are also an excellent means for maintaining normal microflora of the digestive organs and a natural immunostimulating drug.
We are all used to eating apples fresh, baked or in the form of jam. However, there is an equally tasty alternative. Today we will talk about soaked apples, their benefits and possible harm to the human body.
Apples are a product familiar to all of us since childhood. Undoubtedly, this fruit is the most widespread and most popular in our country. In every garden you can find at least one apple tree. And how many varieties of this wonderful plant have been bred!
And we love apples not only because of their availability. The fruit combines excellent taste and beneficial properties. Therefore, apples are not only eaten fresh, but they also try to preserve them for the winter in the form of various preparations: preserves, jams, confitures, marmalade, compotes. They are also enjoyed baked, dried and soaked.
The latter will be discussed today. Let's figure out why soaked apples are so useful, and whether there is any harm from them.
How to prepare the dish
Soaked apples, whose benefits have been valued since ancient times, are a tasty, practical dish. This is an excellent option for preparing fruits and a way to preserve their beneficial properties.
Alas, these days, it is rare that a cook knows and practices preparing this delicacy. But in vain! Apples prepared in this way are simply a storehouse of vitamins, as well as an original piquant taste. A special combination of spices makes the taste of the fruit unlike anything else, unforgettable, very pleasant.
Typically, soaked apples are harvested in the fall. Like other fruits, they begin to be prepared after harvest. The fresher the apples, the better their taste.
Small-sized fruits are chosen for urination. Their beneficial properties are the same as those of large varieties, but from the point of view of convenience for the cook, they are the best option.
The traditional recipe for making pickled apples uses a wooden barrel. However, modern housewives cook apples in pans or even in jars; the beneficial properties are not lost from this.
Apples should be thoroughly washed with running water and all stems and leaves should be removed. You should choose those fruits that have no damage. According to the original version of the recipe, steamed rye straw was placed at the bottom of the container. In a modern variation, straw can be replaced with leaves and twigs of raspberries, cherries, currants, and lemon balm.
Then you need to lay out a layer of apples. There is no need to try to compact the fruit or place as many fruits as possible inside the container. There should be some free space between them.
Afterwards, you again need to lay out a layer of leaves.
This alternation is done until the container is filled to the brim with apples.
The last layer is laid out all the remaining twigs and leaves.
Next, you need to prepare the marinade. It will require a liter of water, 3 tablespoons of salt and 300–400 grams of sugar. All ingredients are mixed together, the resulting mixture is boiled for a couple of minutes. This will be the basis for the marinade. It needs to be cooled and diluted with boiled cold water to the required volume. One bucket will take approximately 5 liters of marinade.
The liquid must be poured into the apples so that it covers them completely. It is best to cover it all with a flat board. In extreme cases, a regular pan lid will do. You need to install a weight on top. Over the next week you will need to add a little marinade into the container.
And after a week, you will need to take the pan or barrel to a cool place for 40–45 days.
To prepare such a preparation, it is best to use winter varieties of apples. Before this, they need to be allowed to rest for about 10 days.
The benefits of pickled apples
It’s clear how to prepare soaked apples, but what are their beneficial properties?
A huge advantage of the dish is its high content of ascorbic acid. When apples are soaked, the substance is not washed out. On the contrary, it becomes several times larger. Especially if the fruit is soaked with cranberries or viburnum. Therefore, if your goal is to pamper your body with ascorbic acid, it is even better to eat a soaked apple than a fresh one.
Due to the fact that the fruits contain vitamin C, they play the role of an excellent anti-inflammatory agent. In addition, this vitamin helps the body maintain its protective function, increasing its resistance to viruses.
Also, soaked apples are very beneficial for the body’s digestive system. They increase appetite and also improve the secretion of gastric juice. The product has a beneficial effect on intestinal activity: it enhances its peristalsis. Fruits contain beneficial bacteria in the quantity and quality that the body needs, and fiber. Thus, digestion improves.
These are not all the beneficial properties of soaked apples. The product is also valuable for its high calcium content, so it is good to use as a means to prevent osteoporosis and other bone diseases. Such apples are especially useful for older people, when brittle bones can become a serious problem.
It is necessary to note the high content of many other vitamins. They help improve well-being, protect against diseases, and also have a beneficial effect on the condition of the skin, hair and teeth. Apples contain vitamins A and E, as well as B and K, which make tissues elastic and are responsible for the general condition of the body; vitamins of the PP group are the best helpers of the hormonal system. One small apple brings enormous benefits.
But is there any harm from this dish?
Harm of soaked apples
It turns out that this useful product has its weaknesses. In some cases, soaked apples can be harmful.
It is believed that people with stomach diseases should not eat this dish. Ulcers, gastritis, heartburn - all this can be a reason to refuse soaked apples. To ensure that the meal does not cause harm to the body, you should first consult a doctor.
Usually the doctor prohibits soaked apples for gastritis if it is caused by increased acidity of gastric juice. But with low acidity there is no need to worry about harm; apples will not harm you. In some cases, they can even have a beneficial effect on the digestive system.
Also, do not worry about harm to your figure. The dish contains only 47 kcal, so it can be safely considered dietary.
However, we should not forget that everything is good in moderation. Eating soaked apples too often, or eating them in excess quantities, can be harmful to health, just as a low-quality product can be harmful. If the technology for preparing apples is not followed, pathogenic bacteria can get there. Eating such a product is not only harmful, but even extremely dangerous.
Approach the preparation and consumption of soaked apples wisely and experience all the benefits and magical taste of this wonderful product!
An apple is one of those fruits that are full of benefits - no matter how you look at it. But with some restrictions. On store shelves there are apples that have undergone complex thermal and chemical processing. In the composition of such fruits, both harmful and beneficial substances disappear, and what remains is a mixture of water and fructose with pulp. Apples grown at home with minimal chemical treatment are considered the most useful.
Benefits and contraindications
For the stomach
Apples contain a lot of pectins - water-soluble carbohydrates that envelop and remove toxins from the body, having a bactericidal effect on the stomach and intestines, and in addition, improve gastrointestinal motility. Thus, the digestion and absorption of incoming food is significantly improved. And as a result, metabolism is normalized. Physiologists say that to obtain a sustainable beneficial effect, two medium-sized apples per day are enough.
People suffering from all kinds of gastritis, ulcers and high stomach acidity, unfortunately, will have to give up apples. Or keep only a small amount of maximally non-acidic fruits in your diet, after consulting with your doctor first. If you can’t bear it without the “forbidden fruits,” you’ll have to bake them before eating.
For the cardiovascular system
The same enveloping pectin helps remove not only toxins, but also cholesterol - one of the main threats to blood vessels. In addition, the microelements contained in apples strengthen blood vessels and help improve blood circulation.
Apples contain a lot of iron, which normalizes hemoglobin levels in the blood. And the higher the hemoglobin, the more oxygen gets to all organs and tissues of the body and the more energetic they feel.
For male potency
Thanks to these same qualities, apples are very useful for male potency, helping to strengthen blood vessels and improve blood access to the genital organ.
For the bones
Apples contain a lot of the microelement boron and the flavonoid fluorizine, which reduce the likelihood of bone disease. Doctors recommend eating apples for men involved in sports or heavy physical labor.
For the brain
Apple juice and peel contain the substance quercetin, which prevents the development of Alzheimer's disease. Research has proven that this trace element helps improve memory and the ability to make quick decisions in emergency situations by increasing the level of certain neurotransmitters.
For teeth
Due to the organic acids it contains, an apple can sometimes serve as an alternative to toothpaste. Malic and citric acids soften plaque, and the hard pulp, when chewed, helps remove it from the teeth and cleans the interdental spaces. In addition, the apple scent provides fresh breath.
For skin
Acids dissolve the keratinized outer layer of the epidermis, so the apple can serve as an excellent exfoliant. It is enough to wipe the cleansed skin with a piece of fruit - and you can get a “two in one” effect: the acids will soften the surface of the skin, and the hard pulp will perform a kind of light massage, removing dead plates and clearing dirt from the pores.
If your skin is prone to rosacea (vasodilatation), you should avoid apple peeling.
A medium-sized apple contains 80 kcal and 5 g of fiber, which speeds up metabolism.
Baked apples are a tasty and healthy dish that eliminates the problem of vitamin deficiency, improves blood composition and circulation, strengthens blood vessels, and promotes better metabolism.
To all the advantages of baked apples you can add ease of preparation. The simplest recipe for baking these fruits:
- Wash the apples well.
- Cut out the core.
- Place in the oven for 10 minutes.
There are many recipes for baking apples with the addition of cottage cheese, cream, honey, nuts and other products.
For baking, it is better to choose sweet and sour varieties that are dark in color with thick skin, not rotten and without damage.
It is believed that a microwave is not suitable for cooking apples due to the destruction of beneficial microelements when heated.
Baked apples are much easier to digest in the body, thereby bringing more benefits to the body. Such apples can be eaten by people with stomach and intestinal problems.
Benefits of baked apples:
- They cleanse cholesterol from the walls of blood vessels.
- Helps improve the functioning of the gastrointestinal tract and eliminate constipation.
- Having a diuretic effect, it removes toxins and waste.
- They do not irritate the mucous membrane of the digestive system, due to the lower content of organic acids than fresh apples.
- Promote the removal of heavy metals and free radicals, and are a preventive measure for cancer.
- Helps you lose weight and improve your well-being.
- Regular consumption of two baked apples per day reduces the risk of stroke by 30%.
Harm of baked apples.
- Baked apples can be harmful when consumed in excess and when additional components are used in the form of sugar, cream and other high-calorie ingredients.
- In this form, apples are not recommended to be consumed in large quantities due to the possibility of allergies or intestinal disorders.
- It is not recommended to eat baked apples on an empty stomach for people with gastrointestinal diseases.
This variety of apples is in no way inferior in the content of beneficial vitamins to raw apples and is used for harvesting for the winter and for convenient storage.
Drying preparation method:
- Prepare fresh, if possible, apples that have not undergone chemical or heat treatment.
- Wash the fruit, cut out the core and cut into slices or circles no thicker than 1 cm.
- Place them on a flat, clean surface in the sun.
- To prevent flies, cover the cut apples with a thin layer of gauze.
- Dry for about 3 days, removing during rain and at night.
- The dried slices can be dried in the oven at a temperature of 60-80 degrees.
- Place dry fruits in an airtight container.
To dry apples, you can use special household appliances if they are made of high-quality material.
It is not advisable to eat store-bought dried apples. In some cases, for better presentation, manufacturers may use various preservatives and chemicals that can be harmful to the body.
Apples of this type contain an increased amount of vitamin C, which has an anti-inflammatory effect and increases the body's resistance to infectious diseases.
In the process of proper soaking, the content of the beneficial vitamin not only does not decrease, but increases several times.
Benefit:
- improve immunity;
- improve intestinal function and its microflora;
- normalize liver function;
- improve hemoglobin levels in the blood;
- have a beneficial effect on bone density.
Disputes have been going on for a long time about the benefits and harms of apple seeds and no consensus has been reached.
The benefit of eating apple insides is the presence of vitamin B17, called letril, which prevents the growth of cancer cells.
Proponents of eating seeds insist on the positive effect of preventing cancer.
Five apple seeds a day can be consumed to obtain half the daily requirement of iodine, which improves mood and memory, promotes concentration, and helps with headaches.
For better digestibility, you can remove the seeds from a cut apple, grind in a coffee grinder, mix with honey in a ratio of 1 to 2. Use one teaspoon, but not more than the norm - six grains per day.
Due to rapid drying, apple seeds are not stored for a long time.
Other experts argue that vitamin B17 has no effect against cancer cells. Moreover, if you consume more than 6 seeds per day, you may be poisoned by the poison that they also contain. When heated and boiled, the poison is destroyed, so compotes and jams cooked with seeds do not pose a danger, although there is little useful content left in them after heat treatment.
Most scientists and experts believe that all apples are healthy. The amount of useful vitamins contained inside an apple does not differ much from the variety, color and taste of the fruit. They are useful in natural, baked, dried forms, in juices and jam. You just need to eat these fruits correctly, and give preference not to store-bought apples, but to those grown with minimal use of chemical components.
Our ancestors did not have as many opportunities to pamper themselves with desserts as we do now. But the “snacks” traditional for Russian cuisine were prepared exclusively from natural ingredients with a rich vitamin composition.
One of these delicacies is soaked apples, which, depending on the method of preparation - simple, sour or sugar - can be either an appetizer to start a meal or a sweet end to it, as well as a savory ingredient in salads and other complex dishes.
Apple fruits preserved in this way retain their vitamin composition as much as possible, and this includes ascorbic acid, vitamins A, E, D and group B, which are much needed in winter. There is also a whole set of important minerals: iron, calcium, potassium, silicon, iodine, phosphorus, zinc and many others.
It is important that even those who are losing weight and those who are simply watching their weight can afford such a dessert. Indeed, 100 g of soaked apples, depending on the method of soaking, contain only 40-69 kcal and a huge amount of coarse fiber that cleanses and activates the intestines. And lactic acid bacteria contained in the product restore intestinal microflora
However, this useful product can harm those who suffer from gastritis with ulcers and other inflammatory processes in the gastrointestinal tract, as well as pancreatitis and urolithiasis. Pregnant women who are prone to edema should eat soaked apples with caution.
What varieties of apples are suitable for harvesting?
This is a very important point. No matter how appetizing these fruits may look on display, not all of them are suitable for soaking. The classic variety for this purpose is Antonovka. Experienced chefs also recommend the varieties pepin, anise, and titovka.
In any case, the apples should be ripe, but not flabby. Instances with the slightest signs of damage are subject to rejection, otherwise the entire batch can be destroyed.
Choosing the right cookware
It is optimal to use a wooden barrel with a weight for soaking - this is a circle of wood that is placed on top of the apples and pressed down with a heavy weight. This method developed historically, and it is quite justified: anyone who has tasted soaked barrel apples will confirm that in this form they acquire a special taste and aroma.
This also saves the housewife’s time, which is spent on packaging jars and pre-processing them. However, in a modern city, not everyone can afford to place a whole barrel in their apartment, so a variety of glass, ceramic, enamel dishes, and, in extreme cases, even food-grade plastic, are quite successfully used for soaking.
Classic recipe
You don’t need any special wisdom to please yourself and your loved ones with the simplest version of soaked apples. To do this, put well-washed apples into jars and prepare the filling at the rate of: 120 g of salt and exactly the same amount of sugar per 10 liters of water.
This liquid is poured into apples, covered with ordinary plastic lids and left for storage in a cool, dry place, protected from sunlight. Pickled apples are tasty and aromatic on their own. But various additives will help diversify the sensations: cinnamon, oregano, rosemary, leaves and berries of garden trees and shrubs, and so on.
With rowan
Apples soaked with rowan berries will give apples a tart taste and an impressive appearance. For 10 kg of apples you will need 1.5 kg of rowan, as well as 5 liters of cold water, 250 g of sugar and 75 g of salt.
Water with bulk ingredients dissolved in it must be boiled and cooled. Place pre-washed apples and berries in layers in containers and fill with brine, press down with a weight and store for two weeks at a temperature of about +16 °C, and then put in a cool room.
With sea buckthorn
The variation with sea buckthorn looks bright and cheerful and contains a rich vitamin composition. And if you complement this set with the same rich orange ripe pumpkin, you will get a completely independent snack dish. For 4 kg of apples and 3 kg of pumpkin you need 200 g of sea buckthorn, 0.5 kg of sugar and 0.3 liters of water.
Place the washed and dried apples and berries in a clean container. Water with sugar dissolved in it needs to be brought to a boil and the pumpkin chopped into pieces should be immersed in it, boiled until tender and pureed using a blender.
A mixture of this puree and broth is poured over the apples and kept for a week at room temperature, after which they are stored in a dark, cool place.
With honey and lemon balm
The presence of mint or, alternatively, lemon balm gives a refreshing aroma, and honey enhances the benefits of the fruit. In addition to all of the above, to prepare this masterpiece you will need fresh cherry and currant leaves, as well as salt, malt or rye flour.
You need to line the bottom of the container with currant leaves. A double layer of apples is placed on this litter and covered with cherry leaves. We again place a double layer of apples on top, then we use mint as a covering layer and again apples. On top of the entire structure we lay mint sprigs or a mixture of them with the mentioned leaves of garden shrubs and press them down with a weight.
Now we prepare the filling: in 10 liters of boiled water, cooled to a warm state, dilute about 200-300 g of honey until completely dissolved, add 150 g of salt, 100 g of malt or rye flour. Pour the liquid directly under the load. We stand for 4-6 weeks at a temperature of +15-18 degrees. As the volume of brine decreases, add the required amount.
For 20 kg of apples, 500 g of honey, 170 g of salt, 150 g of rye flour and 10 liters of cold water are required. And also 100 g of basil with sprigs and 20 black currant leaves.
Water needs to be boiled and cooled to 40 °C, then add flour and salt to it, mix thoroughly and cool the entire mixture completely. Meanwhile, sort and wash the apples and herbs. Use currant leaves to form a bedding at the bottom of the vessel. Then layer apples and basil in alternating order.
Cover with currant leaves, pour in brine and keep under pressure for about two weeks at a temperature of about +15 °C, and then store in a cool place.
With mustard
This method of preparation is dedicated to connoisseurs of thrills. For two dozen kg of apples and 10 liters of water, there are 100 g of salt, 150 g of mustard powder, 500 g of rye flour and 30 mint leaves.
The water must be brought to a boil, flour, salt and mustard must be dissolved in two liters, stirring well and quickly, and the mixture must be poured into the remaining boiling water. This is how the brine is prepared, which needs to be poured into the apples laid out in a container with layers of mint.
All this is stored under pressure in a cool room.
With lingonberries
In addition to apples and lingonberries (10 kg and 0.5 kg, respectively), this recipe contains cherry and currant leaves (15 pieces each), 400 g of sugar, 200 g of rye flour, 100 g of salt and 10 liters of water.
Place half of the cherry and currant leaves on the bottom of a deep dish washed and scalded with boiling water. We dilute the entire volume of flour in a small amount of water to obtain a creamy consistency. Boil the remaining water, dissolve sugar, salt and flour pulp in it. Cook for a couple of minutes, remove from heat, cool and pour over apples, laid out in layers or mixed with lingonberries.
We store it according to the usual, already mentioned scheme under oppression.
The presence of a fermented milk product does not mean that the shelf life of apples is short. They are perfectly preserved in this brine: 10 liters of water, 200 ml of kefir and 3 tablespoons of mustard powder.
Boil and cool water, mix with kefir and mustard. Pour the apples placed into a container and covered with gauze and store in a cool place. After two weeks, the product is ready for use.
With dill and currant leaves
Apples soaked according to this recipe will retain the aroma of summer for a long time. For 10 kg of fruit you need 300 g of dill sprigs, 200 g of black currant leaves, 200 g of sugar, 50 g of rye malt and salt and 5 liters of water.
First, wash the greens and dry them lightly on a towel. Place half the currant leaves in the treated container, and then alternate layers of apples and dill sprigs. Cover with currant leaves and oppression. Boil water with malt added to it for 20 minutes, dissolve salt and sugar in it, cool and pour over all layers. We keep it for five days at room temperature, and then in a cool room.
With cabbage and carrots
Another classic recipe from Russian cuisine. Sour varieties are recommended for it. For 3 kg of apples - 4 kg of cabbage and two or three medium carrots, 3 tablespoons of salt and 2 tablespoons of sugar.
Vegetables need to be chopped, mixed with salt and sugar and squeezed with your hands until the juice releases, then set aside for an hour and a half. When the mixture is infused, lay out the vegetable and apple layers alternately. Cover everything with cabbage leaves and pour in the juice squeezed from the vegetables.
If its volume is not enough to cover all the layers, we supplement it with marinade: dissolve a tablespoon of sugar and salt in a glass of boiled and cooled water.
To get perfect soaked apples, you need to pay attention to several details at the stage of selecting raw materials. For example, it is recommended to use apples from the orchard for soaking, and not from the store counter, where fruits most often end up after chemical treatment, which prolongs their life.
Moreover, diseased fruits or those that have fallen from a tree to the ground cannot be used in this case, as well as apples with any hint of rotting. Signs of spoilage may not be immediately noticeable, so it is better not to use recently picked fruits for urination, but to let them sit for several days when the spoilage becomes obvious.
The utensils for urination must be thoroughly processed, rinsed with soda and doused with boiling water. The apples themselves and any accompanying plant components are also thoroughly washed and dried. It is better to place apples in a container with the stems facing up.
During storage, the established temperature regime must not be violated. When temperature limits are exceeded, soaked apples quickly become unsuitable for food. The optimal temperature for standing is about 15 °C, for storage – +4 °C...+6 °C. At least once a week you need to remove mold and foam, wash the oppression and scald it with boiling water.
Conclusion
Many people today pay great attention to proper nutrition and maintaining health. Natural delicacies prepared according to homemade recipes, proven over centuries, are an excellent alternative to modern industrially produced confectionery products. Therefore, soaked apples are a good option for preparations.