Apples come in all shades of reds, greens, yellows. Apples are fat, sodium, and cholesterol free. Apples are delicious and a natural mouth freshener. Apples are a source of both soluble and insoluble fiber. Soluble fiber such as pectin actually helps to prevent cholesterol buildup in the lining of blood vessel walls, thus reducing the incident of atherosclerosis and heart disease.
It is a good to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Most of apple’s fragrance cells are also concentrated in the skin. Apple juice is good as a nutritious drink but excellent in overcoming a liverish feeling, in helping sort out digestive disturbances and for flushing the kidneys. Many of these health providing properties are retained in cider vinegar, so if you cannot obtain apples to prepare your juice you can use instead two teaspoonfuls of cider vinegar in a glass of water. Apples may reduce the risk of colon cancer, prostate cancer and lung cancer apples contain relatively low amounts of Vitamin C as well as several other antioxidant compounds. The fiber content, while less than in most other fruits, helps regulate bowel movements and may thus reduce the risk of colon cancer. They also reduce the risk of heart disease, promote weight loss and controls cholesterol.
Apples are a good source of dietary fibre and vitamin C. Most of the apples fibre is contained in its skin. It contains numerous nutrients, including carbohydrates, sugar, sodium, vitamins, minerals, fatty acids, amino acids and more unfortunately, in conventionally grown apples, the apple skin is also the part most likely to contain pesticide residues. Since pelling results in the loss of its valuable fibre, choose organically grown apples whenever possible. Rinse apples under clear running water like you would any fruit. To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added.