We tell you which apples, from those that survive until spring on the store shelf, can bring the greatest benefit to the body.
It's quite difficult to compare all varieties of apples at once - there are, for the record, seven and a half thousand of them. But they do have something in common: all apples are rich in fiber, low in calories, and full of phytonutrients such as quercetin (protects the heart) and kaempferol (eliminates toxins).
Eating at least one apple a day for a month will lower your blood cholesterol by as much as 40%.
But all is not so bright: all these advantages can be fully attributed only to seasonal, homemade apples. But even their fat supermarket analogues, which have survived until spring, can be used wisely, as MH does.
1. more is not better
Just because the apples in the store are so gigantic doesn't mean they're better than Grandpa's. They are grown with synthetic fertilizers that retain water in the fruit. By the way, the "extra" water also dilutes the amount of useful substances contained in the pulp of the apple.
2. The power is in the peel
Apple peels have 6 to 8 times more antioxidant-polyphenols than flesh, and they're full of other nutrients, too. Ask your salesperson which apples have thicker rinds, or place the thickest apples in your cart, like red deliches and aport.
3. Bet on red.
Red apples are red because they're full of anthocyanins, the polyphenols that protect you from heart disease. By the way, the same ones found in red wine. And the redder the better, which is why you should choose "red deliches" because research has shown that they have the highest concentration of polyphenols, more than, for example, in the variety "Idared".
4. Pick pick pickily.
Examine the fruit carefully for brownish spots: damage to the rind may be an indication that there's something wrong with the apple. Once you've selected the best ones, stick them in the fridge when you get home. German researchers have found that apples stored in the refrigerator retain more fruit than those stored at room temperature.