The apple tree is the most commonly cultivated tree in the world, and has been growing wild in Europe even in prehistoric times. Home grown apple originates from southern Siberia and Asia, and the Greeks and Romans cultivated different varieties.
The apple tree can be up to 12 m high, with a branched crown constructed as an egg leaf. In May they bloom pale pink to white flowers, and the fruits ripen from July to October, depending on the apple varieties. Apple is one of the most widespread types of fruit; refreshing, sour-sweet flavors and distinctive aromas. Numerous varieties (about 10,000) are known, which differ in taste, sweetness or acidity, consistency and succulence.
Energy and nutritional value
Apples are rich in nutrients whose quantity depends on the type and the way of breeding, and almost all the necessary nutrients are present at least in minimal quantities.
On average, water makes up 82% of the weight of the fruit, the carbohydrate is about 12%, the fat and the protein together are about 1%, and the cellulose is in fruit in the amount of about 1%. In addition to the basic substances, apples contain a number of other ingredients essential for the human body: sugar (glucose, fructose and sucrose), non-absorbable fibers (pectin), organic acids (sugar and acid ratio, sweetness), all essential and non-essential amino acids small amounts), aromatic substances, colors (chlorophyll, carotenoids and anthocyanins), vitamins and minerals (especially potassium), and even fat (the seeds contain 24% of oil).
Apple is one of the most widespread types of fruit; refreshing, sour-sweet flavors and distinctive aromas. There are about 10 000 varieties known. The apple is usually eaten raw, but it can be cooked, fried, dried, processed in juices, jams, and various other delicious dishes, and is well-known as a multi functional fruit.
The apple cider vinegar product is obtained by using apples or overcooked apple juice. It is applied in traditional medicine because of the significant presence of potassium, a key mineral ingredient necessary for the health of the organism. Importance of potassium is that it binds other beneficial minerals: phosphorus, magnesium, calcium, sulfur, iron, fluorine, and to a lesser extent other minerals. Consumed in various combinations, most commonly with honey and water.
Fresh apples are recommended to eat half an hour before or several hours after meals. The apple contains a large percentage of water, in which nutrients are dissolved and passes through the stomach for 15 to 20 minutes, so it is rapidly resorbed. If you eat an apple with another food, especially fatty and rich in protein, they will stay with them in the stomach for several hours.
Apple is a regular diet food for weight loss diet, for several reasons. Thanks to the content of pectin (water-insoluble filamentous fiber), the apple manages to create an additional feeling of fullness and satiety. In addition, the apple contains also monosaccharide fructose, a sugar that can satisfy the desire for sweetness without major changes in blood glucose concentration. For this reason, consequently, it does not increase the excretion of insulin hormones that can stimulate sugar storage and the formation of sugar fat. Recent studies have shown that tannin contained in apples significantly affects the metabolism of fats and prevents their deposition in the liver. The apple contains a lot of water (which is desirable in reducing diets), vitamins and minerals, fibers, which help regulate the chair and give a feeling of satiety, and the urination of the urine increases.
Apple makes digestion easy, and it contains many useful substances that stimulate the work of the immune system, it prevents fat deposits in the liver and protects against cancer.
From the bioflavonoid apple contains the most anthocyanins, which are concentrated in the basket and give apples to the red color. For this reason it is advisable to eat an apple with soy, not because of the content of vitamin C because it is evenly distributed throughout the fruit. Antagonists have anti-inflammatory action; they act protectively on the liver and heart and make cancer more difficult and also stimulate the immune system. Bioflavonoids enhance the action of vitamin C, and this is a preferred combination of apples, which should definitely be included in the daily diet.
Benefits of eating apples before bed
As we already mentioned, apples are really healthy and we should definitely list them on our daily diet plan. They are fulll of minerals and vitamins we need on daily basis, so the more you have them the better it will be for you. Apples come in various shapes and sizes, but most of them have the same nutritional value. They are both tasty and healthy, so they represent a perfect combination and a health bomb.
Chosing which food to eat before bed is very important, because we don’t want to mess up our diet and ruin it by eating things that aren’t good for us. We usually think of fruits as options and that is the right choice to make definitely, but be careful how much and what you eat. Apples are always a great idea for a snack before you go to sleep because they are full of valuable nutrients and minerals that help you feel good and revitalized in the morning. Eating an apple at night will make you feel full and even give you some boost in the overall energy level.
Vitamins and minerals in apples
One of the benefits of eating apples at night and before bed is that we add additional vitamins to our body, especially the ones that are going to get activated during our sleep. Appples are full of Vitamin C, potassium and Vitamin B6. As we all know, vitamin C is very important for our body and we need to have our daily dose of this beneficial vitamin. There is plenty of evidence that a diet rich in antioxidants found in fruits and vegetables helps prevent cardiovascular disease. Several important studies have confirmed that people with the highest levels of vitamin C in the body have the lowest risk of stroke.
Too much blood in the veins (too much salt in the diet or some other disease) can cause too much pressure in the blood vessels. High blood pressure can damage the kidneys, heart and brain and lead to stroke, dementia and heart failure.
Potassium favors the excretion of sodium from the body by the urine, and negatively influences its absorption (taking it to the bloodstream) from food and drink. This is significant if we know that increased sodium also entails retention of water and, consequently, the development of elevated blood pressure in the body.
The potassium effect on the bone system is still being investigated, but the results so far have shown that balanced potassium intake has a positive effect on the preservation of bone mass. This effect potassium is achieved indirectly, by some extent preventing the loss of calcium from the bones, and afterwards its urinary excretion.
The concentration of potassium in the blood and tissues regulates the kidneys, since it is mostly excreted in the urine from the body. Potassium can produce a positive or negative effect on the kidneys, depending on their functional state.
Fibers in apples
By consuming rich fiber foods it is possible to prevent or treat heart and circulatory system disorders. It has been proven that fibers reduce cholesterol levels by decreasing its absorption during digestion but also by affecting bile acid metabolism. This cholesterol reduction is not great, but it is not even negligible. There is also evidence that high-fiber foods can lower blood pressure in people with hypertension problems.
Low in calories
One apple contains 65 to 70 calories. Replace snacks with apples, and the good side is that you can eat them in large quantities without fear of getting fatigued. If you cannot eat so much apple, eat bananas, carrots and cucumbers.
Cravings for food and excessive hunger are often a sign of dehydration of the body, and eating apples increases the intake of water. Consuming a sufficient amount of water to the body provides more energy and accelerates metabolism.
Poor in sodium
Apples are great for detoxifying the organism. They are poor with sodium, which helps in eliminating excess fluid from the body, but also prevents the retention of superfluous fluid that causes appendage.
Low glycemic index
Apples contain very little fat and have a glycemic index of 35, ranging from 0 up to 100. High glycemic index foods increase blood sugar levels, causing the body to produce insulin, leading to a strong hunger.
You feel full
Apples abound with fibers and require longer chewing during which your body has time to register the satiety before you eat too much. So, with the apple you will achieve the opposite effect of chewing sweets, which give you the instantaneous energy dose, and after that you are soon again hungry.
Children of apple-shaped apples during pregnancy were less inclined to develop and develop asthma up to the age of five, the results of recent British research have shown.
Cholesterol under control
Thanks to the pectin and the polyphenols, the apple keeps cholesterol from control, and her bark contains two to six times more antioxidants than “meat”. Too much blood in the veins (too much salt in the diet or some other disease) can cause too much pressure in the blood vessels. The apple cider vinegar product is obtained by using apples or overcooked apple juice. It is applied in traditional medicine because of the significant presence of potassium, a key mineral ingredient necessary for the health of the organism. Importance of potassium is that it binds other beneficial minerals: phosphorus, magnesium, calcium, sulfur, iron, fluorine, and to a lesser extent other minerals. Consumed in various combinations, most commonly with honey and water.
People who eat more than one apple a day have a lower risk of having several types of cancer – ovaries, breast, prostate, colon, esophagus – in nine to 42 percent, according to Italian experts.
Smarter after an apple
Apple encourages the production of acetylcholine in the body, a chemical that transmits impulses between nerve cells and thus keeps the brain active, strengthens memory and potentially postpones the onset of Alzheimer’s disease.