The apple and its benefits

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Apples are one of the most popular fruits in the world. Propagated from Central Asia, the homemade apple tree and its many varieties became the base of almost all the gardens of Europe, China and the Middle East, and then in America, Australia and Africa. There are similar proverbs in English and Chinese, which translate more or less like this: "he who eats an apple a day has no doctor." There is a similar saying in Russian: "an apple for lunch, and not all diseases." This appropriate expression reflects the value of regular consumption of apples, which, due to the variety of varieties and storage and preservation methods, can be eaten throughout the year. [source](https://www.google.com/url?sa=i&source=images&cd=&ved=2ahUKEwjfw6nyqrzkAhWNylkKHRF3D-4QjRx6BAgBEAQ&url=https%3A%2F%2Fwww.fruteriadevalencia.com%2Fcomprar%2Fmanzanas-rojas%2F&psig=AOvVaw0f3Mi7knKUwTJFix9N_R1s&ust=1567863942997905)

A fresh, freshly picked apple from a tree contains many useful substances that the body needs daily for a normal and healthy life. The main and especially necessary among them are the retinol vitamins, a set of several beta-carotenes and ascorbic acid. Due to the fragility of vitamin C, which is destroyed during prolonged storage, grinding or thermal processing of the fruit, it is recommended to eat raw apples. The amount of ascorbic acid in apples is determined by their maturity, variety and conditions under which the tree grows, so significant fluctuations of this indicator are possible (in some apples it can be 3-5 times more than in others). The presence of another category of complex organic compounds useful for the body, pectins, provides apples with a low glycemic index, although, as already mentioned, it is lower in green fruits than in red and yellow. But the benefits do not end there. Apples contain a daily norm of flavonoids, which play an important role in metabolism, and enter our body only with plant foods. They alter the activity of certain enzymes so that urinary synthesis slows down and the catabolism of formic acid is accelerated. This improves the condition of patients with gout, rheumatism, eczema and other diseases of the skin and joints. It is nice to quench thirst with apples, since on average these fruits contain 87% pure water. The most important substances for life (fats, proteins and carbohydrates) are 0.4, 0.4 and 11% of the apple, respectively. Separately, it is considered dietary fiber or fiber: only six tenths of a percentage of them in the pulp and shell. A full percentage of apple mass is given to pectins and 0.8 g to ash compounds. Apples are low-calorie foods, since on average 100 g of apple contain only 47 kcal. A fresh, freshly picked apple from a tree contains many useful substances that the body needs daily for a normal and healthy life. The main and especially necessary among them are the retinol vitamins, a set of several beta-carotenes and ascorbic acid. Due to the fragility of vitamin C, which is destroyed during prolonged storage, grinding or thermal processing of the fruit, it is recommended to eat raw apples. The amount of ascorbic acid in apples is determined by their maturity, variety and conditions under which the tree grows, so significant fluctuations of this indicator are possible (in some apples it can be 3-5 times more than in others). The presence of another category of complex organic compounds useful for the body, pectins, provides apples with a low glycemic index, although, as already mentioned, it is lower in green fruits than in red and yellow. But the benefits do not end there. Apples contain a daily norm of flavonoids, which play an important role in metabolism, and enter our body only with plant foods. They alter the activity of certain enzymes so that urinary synthesis slows down and the catabolism of formic acid is accelerated. This improves the condition of patients with gout, rheumatism, eczema and other diseases of the skin and joints. It is nice to quench thirst with apples, since on average these fruits contain 87% pure water. The most important substances for life (fats, proteins and carbohydrates) are 0.4, 0.4 and 11% of the apple, respectively. Separately, it is considered dietary fiber or fiber: only six tenths of a percentage of them in the pulp and shell. A full percentage of apple mass is given to pectins and 0.8 g to ash compounds. Apples are low-calorie foods, since on average 100 g of apple contain only 47 kcal. Apples are rich in iron, so they can be included in the diet to increase the level of hemoglobin in the blood: 100 grams of apples contain 2.2 mg of iron and, in addition, rutin, vitamin C and folic acid, to that iron is absorbed better. The iron content in apples of acidic varieties is higher; You can visually determine an apple of this type by its sour taste and rapid darkening at the site of a cut or a bite of the fetus. The pulp of the apple turns brown due to the oxidation of iron, so apples that quickly darken are the most useful for people with anemia and brittle blood vessels. There is also a folk remedy to "enrich" an apple with iron; For this, a nail is nailed for two or three days. However, this recipe is quite doubtful, since bacteria can be introduced into the fetus with the nail, the causative agents of infectious diseases.
Originally posted here: https://steemit.com/naturalmedicine/@rociogomez/the-apple-and-its-benefits