Maybe you love crunchy green apples that taste refreshingly sour or rather red sweet apples. Does the color really matter?
EVERYTHING ON RED
But what does the color of an apple actually say about its nutritional value? If you want to eat as many nutrients as possible, you should choose red apples. BUT WHY?
1. RED and rich in Anthocyanins
Red apples contain much more Anthocyanins than green apples. Anthocyanins are water-soluble plant pigments. This ingredient keeps our blood vessels fit and is also found in other intense red or dark red colored fruits and vegetables such as cherries, blue grapes and red cabbage. Moreover Anthocyanins bind free radicals that are created by oxidative stress and cause our cells to age prematurely.
2. RED and ripe
Decisive for the anthocyanin content of apples is their degree of ripeness. Ripe harvested apples contain significantly more anthocyanins than green harvested apples.
3. RED and rich in Polyphenols
Polyphenols are especially abundant in red apples. These phytochemicals lower blood pressure, have an anti-inflammatory effect and are antioxidant. Therefore you should know: The more bitter an apple tastes, the more tannins and thus polyphenols it contains.
4. Apples are real Superfood
Although apples consist of 85 percent water, they nevertheless contain plenty of nutrients: round about 30 vitamins and 150 active plant ingredients. And an apple has only about 60 calories!
What is left to say? An apple a day keeps the doctor away :-)
XO`s ANNIC