You can eat the fruit after cooking, cook the fruit to eat, not only the taste is different from the fruit eaten cold, and anti-cancer and disease prevention effect is better.

After the apple is heated, the content of polyphenolic natural antioxidant substances it contains will increase dramatically, and can lower blood sugar, blood lipids, inhibit free radicals and antioxidant, anti-inflammatory and bactericidal, but also inhibit the elevation of plasma cholesterol, to prevent gastric cancer, esophageal cancer, and many other cancers.

1, in which the dietary fiber pectin can be softened, softened dietary fiber and pectin is easier to be used by the body, so that its nutritional role to play a more complete.

2, boiled apples are more suitable for some special people, bedridden, oral teeth are not sound or gastrointestinal function is not good, you can reduce chewing, reduce the stimulation of the gastrointestinal tract, making the intake of smoother.

3, the traditional way of eating apples, a long time will inevitably feel bland, so cooking apples can change the original flavor, so that life is full of fun.

A friend is worried that after cooking apples vitamin C will be destroyed, in fact, it is not necessary. Because the VC content of apples is 4mg, which is quite low, you can fill this small amount of vitamin C from many other sources as long as you wish.