The effects and role of immature apples

The effects and role of immature apples, this ingredient is rich in nutrients, not suitable for the contraindication of the crowd must pay attention to, a lot of food are able to eat directly, very worthy of consumption in daily life, the next to introduce you to the effects and role of immature apples, the health of the necessary.

Why green apples are green

Green apples tend to be green is due to its outer pericarp with a lot of chlorophyll, proanthocyanidins and other phytochrome components. In general, many fruits are not perfected in the `case of the outer pericarp in the chlorophyll and other melanin content is high, so it is green or dark green, and so slowly perfected after the chlorophyll and other emerald green melanin is dissolved, the bright red melanin content just began to show, and then the fruit's green and yellow characteristics will be displayed, and the green apple because of the type of reason in the case of perfecting its chlorophyll and other emerald green melanin composition is still high, so the green apple is perfected, the green apple is still high. Because green apples have a high level of chlorophyll and other bright green melanin components when they are perfected, they are also bright green when they are perfected and are, in fact, perfect apples. In addition, if the green apple is allowed to grow and develop again, it will actually lose its color and become slightly reddish or yellowish.

Are green apples acidic or alkaline

Alkaline.

Alkaline foods are ingredients that are high in chemical elements such as calcium, iron, potassium, magnesium and zinc in food. Food in the calcium, iron, potassium, magnesium, zinc and other chemical elements in the composition of the higher, in the body through the absorption of metabolism and finally caused by alkaline substances, this type of food is called alkaline food (or alkaline food, or into the alkaline food).

Pharmacology says that acidic fruits or alkaline food, not to see this kind of ingredients itself is acidic and alkaline or alkaline, just look at the digestion and absorption of the body's natural environment. Therefore, green apples, although slightly bitter, are classified as alkaline food.

The difference between green apples and red apples

1, color level. The color of green apples is green or emerald green, and red apples are bright red on the outside of the skin.

2, flavor level. Green apple flavor sweet and sour crunchy, and acid value is higher, red apple taste as sweet and sour but higher sugar, only Microsoft, and the taste of crunchy is also a face (alias pink apple).

3, nutritional elements level. Green apples and red apples roughly with similar nutrients, but green apples have high salicylic acid content, acid value is much higher than red apples, and red apples have much higher vitamin C content than green apples, and other levels of the difference is not great.

Apples should not be eaten in excess. Because apples contain fermented sugars, is a relatively strong corrosive agent, easy to cause dental caries, so after eating apples, especially before going to bed to eat, you should brush your teeth or rinse your mouth.

Apples should not be eaten with radishes. Radish and rich in pigmented apples eaten together, digested and decomposed by the gastrointestinal tract, can produce substances that inhibit the role of the thyroid gland, inducing goiter.

Expanded:

Nutritional value of apples.