In fact, it is a fruit that has innumerable importance not only in terms of health but also in every aspect, as it reminds us of cuteness to the world's largest computer company, and it provides gravity when dropped on Newton's head.
No matter which country we go to, it can be found most easily. The health benefits of this fruit, which is one of the most popular fruits, are very comprehensive. So, do all apple varieties have the same content and benefits?
Although there are 400 apple varieties, approximately 12 types of apples (e.g. Jonagold, Gala, Granny Smith) are sold to Europe. There are differences in the types and amounts of sugar they contain, the phenols that give their taste and color, and the amount of acids in naturally grown apples and apples grafted through integrated agriculture, depending on their type. This difference also occurs due to weather conditions and soil differences.
I am a TYPE 1 patient and the amount of carbohydrates in the foods I eat is very important. Do each type of apple have the same amount of carbohydrates?
In diet recommendations, the sugar content of 100 g of apple is generally calculated as 12 g, but we see that traditional organically produced apples do not comply with this comparison. This balance is very important for diabetic patients.
When we look at apples produced with integrated agriculture, the average sugar content of Gala, Elstar, Idared, Golden Delicious, Braeburn and Fuji varieties is 115 - 150 g/kg, while the sugar content of Jonagold variety is 183 g. /kg.
While Jonagold has the highest sucrose content, Jonagold and Fuji have the highest fructose content.
While the sugar content in organically grown breeds is 115 -160 g/kg on average, The sugar content of 3 types (Steirische Schafnase, Steirischer Maschanzker and Lavender Bananenapfel) is higher - 200 g/kg.
What is observed in all apple varieties is that the amount of fructose in their content is high and the amount of glucose is low, which makes blood sugar levels at a certain level for diabetic patients.
Does sour apple mean sugar-free?
Another issue is reconciling the sour taste of the apple with the amount of sugar. Traditionally grown Steirische Schafnase gives a sour taste when tasted due to the high amount of acid it contains. Considering the sugar content in apples, they contain almost twice as much sugar as Golden Delicious or Braeburn varieties.
Does the fruit acid in apples have any benefits?
Fruit Consuming acid regularly is important to prevent metabolic diseases. Malic acid prevents the dissolution of uric acid, thus preventing us from getting gout or rheumatism, and fruit acid is a natural toothpaste. *People who are sensitive to fruit acid should prefer apples with low acid content.
So why were hybrid apple varieties produced when there are self-propagating apple types?
One of the reasons for producing hybrid apples is to ensure that the brown appearance does not appear immediately when cut and to extend the storage period. This situation causes a decrease in the phenolic compounds in hybrid apple species that cause the flesh of the apple to turn brown when cut.
Phenolic compounds also found in the apple. What exactly is the benefit of the compound?
As mentioned above, phenolic compounds are the compounds that give apples their taste and color.
The phenol content is much higher in organically grown apple species and in apples It has been observed that phenolic compounds are present in their shells and fleshy parts. Apart from the antioxidant effect, phenolic compounds are known to have effects such as reducing the risk of thrombosis, increasing HDL cholesterol, and reducing LDL cholesterol.
Chlorogenic acid is the main phenolic acid in apples and has the ability to remove free radicals.100 The antioxidant level of one gram of apple is equal to 1,500 mg of Vitamin C. (There is 50 mg of Vitamin C in 100 grams of orange)
According to a research, the most frequently consumed fruits in America after blueberries are grapes, strawberries, peaches, lemons. The fruit with the 2nd highest antioxidant level among .) was determined as apple.
Does apple juice have all the properties of apple?
Compared to classical fruit juicing, most of the polyphenols remain in fruit juice packaging in an oxygen-free environment.
Will there be a decrease in its benefits if I eat the apple without its peel?
If we evaluate its antioxidant capacity, we can rank it as follows; It is in the form of shell>core part>fleshy part. In fact, we can say that the shell part contains 2-6 times more phenol than the flesh part.
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