As you know, an apple is one of the most healthy and affordable fruits, a storehouse of essential trace elements and vitamins. It is rare to meet a person indifferent to this delicious fruit. Apple is one of the most common and widely available fruits in our country, it is used for food in every home, it is loved by both adults and children, it is sold on the shelves of every supermarket. Fragrant apples have beneficial properties that can help prevent many health problems.

Apple - a therapeutic and dietary product rich in iron, potassium and calcium, folic acid, is a source of fiber. The beneficial properties of apples were known to our ancestors and were widely used in folk medicine.

Why eat apples

Apples are both food and medicine. Fresh fruits help to establish the work of intestinal motility, remove toxins from the body, improve metabolism, prevent various diseases of the biliary tract, strengthen immunity, fight against anemia, are the prevention of gout, blood vessels problems. Apple flesh is a natural regulator of cholesterol, useful for hypertension. Eating apples together with seeds has a beneficial effect on the thyroid gland, as apple seeds contain iodine.

What else is the use of apples? Due to the high content of folic acid, the pulp of apples is useful for pregnant women to prevent the risks of developing fetal abnormalities. And varieties with a high content of magnesium, pectins prevent obesity and are widely used in various to combat overweight. However, apples are useful for both women and men. Vitamin C, found in large quantities in apples, helps fragile blood vessels regain their strength.

An important fact is that after heat treatment the apples do not lose their nutritional and energy value, but still a fresh product is most effective.

Of course, apples, whose beneficial properties are undeniable, should be eaten more often, but there are also contraindications to eating these fruits. For example, acidic apple varieties are contraindicated in gastritis, and fresh peel of the fruit causes irritation of the gastric and duodenal mucosa in peptic ulcers. We must not forget that red apple varieties are contraindicated for people suffering, so as not to provoke an allergic reaction. Fruit acids, found in large quantities in apples, are dangerous for tooth enamel. In principle, apples have no special contraindications, but everything is good in moderation. Remember this.

Using a mixture of two boiled apples in a glass of milk and a glass of water on an empty stomach in the morning relieves constipation.

If you pour one tablespoon of apple peel 200 g of boiling water and take 100 g daily before meals, then you can cope with a cold cough.

Tincture to combat varicose veins is taken once a day for 200 g with the addition of one tablespoon of honey. Cooking it is simple in execution. It is necessary to fill 3 apples with 1 liter of boiling water and insist in a dark place for 4 hours. Next, knead the fruits in water and strain.

Eat an apple before bedtime, and you normalize sleep, and also strengthen the nervous system.

The properties of apples help to prolong youth, improve skin color, the condition of nails and hair. Scientists say that for this you need to eat at least two apples a day. It has long been established that the antioxidant abilities of apples prevent the development of various forms of oncology, including cancer of the liver, colon, mammary glands and lungs, and also stop the proliferation of cancer cells.

We also offer you a short video about the benefits of apples:

Apples are often used as a filling for pies. In Europe, apples are served in an unusual form for us. For example, fried apples are a side dish for sausage or pork dishes.

The best varieties of apples were bred more than 2000 years ago. The world apple crop averages more than 60 million tons per year, the vast majority of which are produced by China. More than half of the crop is consumed fresh.

In Europe, most of the harvest goes to cider, wine and brandy.

The composition and calorie content of apples

The calorie content of apples is 47 kcal / 100 g.

Composition in 100 gr:

In chewed and chopped apple seeds, amygdalin turns into a toxic compound that can lead to death. It appears only in damaged seeds, so swallowing a few whole seeds will not harm you.

The benefits of apples are to reduce the risk of chronic diseases, including type 2 diabetes, cancer, heart disease, and dementia.

Live Science writes about the beneficial properties of apples: “Apples can mitigate the effects of asthma and Alzheimer's. "They lose weight, improve bone health, pulmonary function and protect the digestive tract."

Eating apples is more beneficial in kind. They have a lot of nutrients and fibers that are good for your health.

For muscle

For the heart and blood vessels

Fresh apples prevent cardiovascular disease, including stroke.

Apples help prevent clogging of the arteries.

Eating apples reduces the risk of coronary heart disease and stroke by more than 50%.

For nerves

Apples protect neuron cells from neurotoxicity and reduce the risk of neurodegenerative disorders, such as Alzheimer's disease.

For breathing

Eating apples is associated with a low risk of asthma.

For digestion

A healthy human diet should contain complex carbohydrates that improve the metabolism of bile acids and activate digestion. An adult with constipation should use fresh apples and vegetables, at least 200 grams per day, to improve bowel function.

For pancreas and diabetics

Eating apples reduces the risk of type II diabetes, according to a Finnish study. 3 servings of apples per day reduce the risk of diabetes by 7%, as they regulate blood sugar. Apples contain compounds that produce insulin and increase the absorption of glucose from the blood.

08:09 01.01.2014

Well-known and beloved by all, apples are not only fragrant, crunchy, beautiful and tasty, but also unusually healthy fruits.

Almost 80% of the apple consists of water, and the remaining 20% \u200b\u200bincludes nutrients: fiber, organic acids (malic, tartaric and citric), vitamins A, B1, B3, PP, C, as well as iron, iodine, potassium, calcium , magnesium, sodium, phosphorus, etc.

What are apples useful for digestion

Apples are rich in vitamin G, which promotes normal digestion and growth.
Due to the natural acids contained in apples, which, together with tannins, soothe fermentation processes in the intestines, apples contribute to the natural cleansing and restoration of the intestines, relieve flatulence and bloating.
Pectin, which is part of apples, gently acts on the intestines as a laxative. Apples are used to prevent constipation. To do this, it is enough to eat one or two sour apples in the morning on an empty stomach. Baked apples are also helpful in controlling chronic constipation.
In apples, there are substances that stop the growth of cancer cells in the digestive organs and throughout the body.
Apple is a low-calorie product, and therefore is one of the main components of a diet for weight loss.

Why apples are useful for the prevention of other diseases

Iodine, which is found in apples in greater quantities than in many other fruits, is an excellent prevention of thyroid diseases.
Apples are rich in vitamin A, which helps to avoid colds and other infections, and also contributes to good vision.
Apples, especially sour ones, have a lot of vitamin C, which helps protect the immune system and recover from infections, as well as strengthen the walls of blood vessels and reduce their permeability to toxins.
Apples contain volatile, which inhibit the causative agents of influenza virus, dysentery, Staphylococcus aureus.
Potassium contained in apples in combination with tannins is a prophylaxis of diseases of the genitourinary system, prevents the loss of salts and the development of urolithiasis.

Apples have a mild choleretic effect, thus preventing the disease of the gallbladder, the formation of stones and cholecystitis in it. Freshly squeezed apple juice is especially useful in this case.
Apples lower blood cholesterol by up to 30%. Fruits with a low sugar content are recommended for patients with diabetes mellitus, since they have a beneficial effect on the change in blood sugar.
Eating apples and apple juice regularly prevents brain cell destruction and memory loss.
Apples are a serious cleanser of the blood and lymphatic system, and also have beneficial effects at low blood pressure and interfere with hardening of blood vessels.
Apples are useful for people suffering from rheumatism, gout, atherosclerosis, skin diseases.
Apples protect teeth from decay. An apple eaten in the morning can replace traditional toothbrushing using toothpaste or powder.

What are apples useful for and how to eat them

Optionally, to improve your health, consume fresh apples in their natural form, grated on a coarse grater, baked fruit or freshly squeezed juice.
The longer apples are stored, the less vitamins and nutrients in them.
Acid and wild varieties of apples are much more beneficial for the body, since they contain several times more nutrients than in cultivated fruits.
Fresh apples contribute to the abundant secretion of gastric juice, and therefore, an apple eaten before lunch helps the body quickly cope with digestion and better absorb food.

Why apples are good - warnings

Apple seeds contain substances, vitamins and enzymes that prevent cancer, as well as a sufficient amount of iodine. However, apple seeds should not be abused: they contain in a small amount a dangerous substance - hydrocyanic acid.
High sugar apples can damage your dental health.
Acidic varieties of apples should not be consumed by people with peptic ulcer of the stomach and duodenum, as well as gastritis with high acidity.

This is a fruit with a thousand-year history, a landmark for the economy and culture of many countries around the world. In the botanical aspect an Apple    - the fruit of an apple tree (tree or shrub), a representative of the tribe Applesubfamilies Plum, families Pink (Rosaceae). The name of the genus Apple tree in Latin is “ Mālus"- according to one version goes back to borrowing from Greek (gr." mêlon"Designating as" an Apple"In particular, any fruit).

The word "apple" in Russian, according to a group of linguists, originates from the Indo-European albho» - (« white"). A less popular version connects the etymology of the word "apple" with the ancient city of Abella (Campania region in modern Italy), famous for its apple crops.

Within the genus, there are 62 species of apple trees. Among them, the following species are most widespread and significant in terms of degree of use in various industries or are the founders of modern varieties: domestic (cultivated) apple, forest (wild), low, pubescent, Caucasian (eastern), Alma-Ata (Sivers), lacustrine (Chinese) Siberian berry. ,

Story

The apple tree has been the companion of mankind since time immemorial. The Tien Shan mountains in southern Kazakhstan are considered the birthplace of wild apple trees.

It is believed that the apple tree appeared in Europe thanks to the Greeks, who developed intensive trade and business relations with the most distant peoples. Over time, the wild apple tree was cultivated by man: the best samples were selected, cultivation conditions were improved.

In the 4th century BC Theofrast describes apple varieties developed by gardeners and the most popular apple varieties in Hellas. Later, the Romans Caton, Varron, Callumella, Pliny and Virgil in their works called 36 apple varieties, indicating the technical methods of grafting cultivated fruit plants.

To the population of the West European region, apple culture migrated from Ancient Greece and Rome. By the beginning of the 16th century, the development of this branch of fruit growing accelerated. In less than a hundred years in Europe, a detailed description was already given of 60 apple varieties, among them those that are cultivated in our time: Stettinsky red, Calville white, Short-legged red, Star-shaped.

In the 10th century, the apple tree came to the eastern and southern Slavs through another intermediary - Byzantium. Cultivation of apple trees was given increased attention in the Principality of Kiev, the apple orchard established by Anthony Pechersky (1051) was widely known. In the 12th century, Yuri Dolgoruky initiated the laying of apple orchards in the suburbs. Apple culture entered a new round of development under Peter I. The 18th century was marked by the discovery of the science of pomology and the activities of its founder A.T. Bolotov, a detailed study of the varieties of apples and pears known at that time. Over the years, the work of Michurin I.V.

Varieties

There are more than 10 thousand varieties of apple trees. All their diversity is distributed in summer, autumn, winter and late winter varieties.

Summer varieties include: Grushovka Moscow, Melba, Papirovka.

Velvet, Bessemyanka Michurinsky, Borovinka, Cinnamon striped, Streifling, Kitayka form a group of autumn apple varieties.

Winter varieties of apples: Antonovka, Minsk, Slavyanka, Welsey, Delishes, Jonathan.

Varieties Aurora Crimean, Babushkino, Banana, Golden Delishes, Saltanat, Boyken are considered late winter varieties.

Growing Features

For planting apple seedlings, choose a sunny area. Lighting requirements come down to a simple rule: trees should receive a portion of direct sunlight for at least 6 hours a day. The distance between individual trees to be planted is from 4.5 to 5.5 m. Before planting, you need to make sure that the seedlings will not fall into the so-called “frost pocket” - a lowland fragment of the area in which cold air usually settles.

You should also clear the soil: remove weeds and grass. If the roots of a seedling have dried up, on the eve of planting, they need to be nourished with water. Young apple tree seedlings are planted in autumn (second half of October) or in early spring. The planting hole is dug up to 0.6 m in depth, the width is calculated as follows: the approximate diameter of the root system of the seedling is doubled. Fertilizing fertilizers during planting is possible, but without the use of nitrogen fertilizers and lime, as they cause burns to the root system. After planting and filling the planting pit, the seedling trunk is fixed at the peg support. Form a hole and water abundantly. Then mulch. Pruning young apple trees is produced annually in the spring (in the first, second, third, fourth and fifth year after planting). Watering seedlings is rare but plentiful. According to the schemes for years of planting, top dressing, preventive spraying are performed.

Picking apples

There are two degrees of fruit maturity: removable (botanical) and consumer (edible). Removable fruit maturity coincides with the completion of growth processes and the accumulation of nutrients in the pulp of apples. The fruit no longer grows in size and is freely removed from the branch. Consumer maturity of the fetus is determined by the moment of manifestation in the apple inherent in this particular variety of aroma, taste and color. These two degrees of maturity occur simultaneously in summer varieties. In autumn and winter varieties, removable maturity is ahead of consumer by a month or more. Harvesting of summer varieties is timed to the stage of consumer ripeness of fruits. The harvest of apples of autumn and winter varieties should be strictly timed: harvesting too early does not leave the ripening time for the acidic fruits, and untimely late collection leads to the fact that apples become unsuitable for long-term storage. It is wrong to pick apples by shaking or knocking them off a tree. The apple must be carefully removed in the branches, without damaging the stem.

How to choose

A ripe apple, in the process of growing which dispensed with the use of nitrates, has an emphasized aroma. The color of the fetus also matters: the apple should not be “colored” in the same color. If the surface of the apple (peel) glides to the touch, sticks or feels moisture, this is a sign that the fruit has been treated with chemicals. When buying, you also need to sort apples with small brown spots. A soft peel on which easily dents or partially wrinkled peels easily remain indicate that the fruit begins to fade and loses its juiciness: the taste characteristics of such fruits have already deteriorated significantly.

How to store

Fresh apples are stored in the refrigerator. At room temperature, the fruits can also last long enough if you put them in a plastic bag and periodically (once every 7 days) sprinkle with water. Summer varieties, under the most optimal storage conditions, remain fresh for about 3 weeks. The shelf life of autumn and winter varieties is from 60 days to six months.

The pulp of an apple is a comfortable environment for the propagation of microorganisms, the only barrier for which is the whole and intact peel. If the fruit is spoiled and begins to rot, it must immediately be transferred to a separate container, since rot can spread to healthy fruits. ,

Useful properties of apples

Chemical composition and availability of nutrients

The chemical composition of apples varies among fruits of different varieties, is determined by the degree of maturity, the conditions in which the apple tree is cultivated depends on the shelf life and other factors. The amount of water in the fruits can vary from 84 to 90%, sugars - from 5 to 15%, fiber - from 0.59 to 1.38%, and tannins - 0.025 to 0.27%.

Use in medicine

Medicinal plants include forest apple. Its fruits contain carbohydrates: phytoglycogen, pectins; organic acids: malic, tartaric, citric; carotenoids, vitamin C, chlorogenic acid, tannins, catechins, flavonoids, anthocyanins, leukoanthocyanidins, essential oil, organic compounds of iron and phosphorus. The composition of the leaves includes dihydrochalcones: phloretin, floridzin; flavonoids: hyperin, quercetin, quercetrin, isocvercitrin, rutin, naringenin; catechins, ascorbic acid.

Tea from the fruits of forest apple trees is prescribed for urolithiasis, gout, rheumatism, cough and hoarseness, gastric catarrh and colitis. Baked apples are recommended for chronic constipation. Fresh apples are indicated for gastritis with low acidity (hypoacid gastritis), spastic colitis, biliary dyskinesia according to the hypokinetic type, and vitamin deficiency diseases. Outwardly freshly rubbed apples are used to treat abrasions, burns, frostbite, long healing ulcers, and cracks in the nipples of nursing women. In dermatology, apple applications are used for inflammatory skin diseases. A decoction of apple tree leaves is used as a source of vitamin C.

Use in traditional medicine

A drug is made from the fruits of a forest apple tree Extractum ferri pomati. Iron malate extract is prescribed for hypochromic anemia.

The use of apples in traditional medicine

With urolithiasis, gout, rheumatism, gastric catarrh, colitis, cough and hoarseness, tea from the fruits of the apple tree is useful: 10 fruits are crushed and boiled in a liter of water for 10 minutes. Honey or sugar is added to taste.

Cooking use

Apples are a unique product used in desserts, main dishes, pastries, salads, sauces. Stuff the bird with apples; they are baked with meat or fish; stewed with vegetables; fried with liver; add to herring in foreshmak. Apples are delicious in casseroles, pancakes, cheesecakes, cereals and puddings. Apples are pickled, dried, and harvested soaked apples for the future.

Fruit soups made from apples (as a mono-variation or with the addition of other fruits) are useful. They are prepared on the basis of applesauce from baked apples, juice or mashed raw fruits. Served with honey, sour cream or cream.

Soft and sweet varieties of apples are suitable for making jams, marshmallows, marmalade. When baking, the cook prefers hard and green apples with a dense skin. Such fruits do not add excess moisture to the dough and it does not have to thicken further.

Apple recipes:

This is a dessert of Bosnian cuisine (apples stuffed with nuts and raisins).

Required: 4 medium hard apples, 2 cups of sugar, 3 cups of water, half lemon juice, half a cup of peeled walnuts, a tablespoon of raisins, whipped cream for serving.

Prepare syrup in a deep skillet or saucepan: bring water to a boil, add sugar and add lemon juice. Peel the apples, make a hole in place of the stalk and carefully cut the core. Dip the whole apples in the prepared boiling syrup and cook for 5 to 10 minutes (the finished apple should be easily pierced with a fork, while remaining intact). Remove the apples from the syrup and allow to cool. Put the peel of apples in syrup and cook over low heat for about 20 minutes, until the volume of liquid is reduced by half. Drain the remaining syrup and refrigerate. Grind nuts and raisins, mix. Stuff the apples with raisins and nuts, pour over the cooled syrup and garnish with cream.

Apple chutney

Chutney is a traditional Indian sauce, often very spicy and spicy, cooked from vegetables or fruits.

You will need products: 30 medium-sized sweet and sour apples, 60 g of salt, 300 g of cane sugar, 100 g of onion, 1 clove of garlic, 80 g of ground ginger, 14 g of dry chili pepper, 28 g of mustard seeds, 100 g of raisins, 900 ml of vinegar.

Peel the apples, seeds, cut into slices, put in a deep saucepan, add sugar and vinegar, and boil until the apples are softened. Soak mustard seeds in vinegar and then dry thoroughly. Knead the raisins. Cut the peeled garlic and onion into slices, mix with chopped chili pepper, ginger and mustard seeds and grind everything in a mortar. When the apples are boiled, combine all the ingredients with the apple mass, mix well and let cool. Put in jars and store in the refrigerator. Apple chutney is served with fish, poultry, pork, rice, tortillas or homemade bread.

The use of apples in cosmetology

Cosmetic recipes use apple peel, apple juice or fruit pulp.

Apple Hair Mask

Peel and seeds 2 large apples, make mashed potatoes from them. Mix applesauce with 2 tablespoons of apple cider vinegar, a teaspoon of lemon juice and a tablespoon of cornmeal, bring to a homogeneous state. Apply the mixture to dry hair and stand the mask for half an hour. Rinse with warm water and then wash and dry your hair as usual.

Apple Masks

Apple mask for normal skin: grate the peeled apple on a fine grater. Mix the grated apple with a teaspoon of sour cream (or any vegetable oil) and the same amount of starch. Apply a homogeneous mixture to the face and neck for 20 minutes. Wash off with warm water.

Vitaminizing mask for any type of skin: apply gruel from grated apple on the face, soak for a quarter of an hour and rinse with cool water (if dry skin is applied, apply a little emollient cream on the face).

Anti-aging mask

Boil the apple in a small amount of water, puree, mix with a couple of drops of olive oil and a teaspoon of honey. Apply to cleansed skin for 15 minutes.

For face skin care in the cold season: prepare a mask from a tablespoon of oatmeal, juice of one apple and a small amount of milk. Apply on face and neck for 30 minutes, then rinse with warm water.

Masks from apples for dry skin

Mix the pulverized apple with a teaspoon of honey and a tablespoon of chopped oatmeal. Apply to face, hold mask for a quarter of an hour, rinse with warm water.

Combine 2 teaspoons of cottage cheese with a teaspoon of apple juice, half a yolk and a teaspoon of camphor oil. Apply on face, stand for 15 minutes. Wash off first with warm, and then with cool water.

Apple mask for oily skin

Mix a tablespoon of baked apple puree with a tablespoon of whipped protein. Hold the mask for at least 15 minutes, then rinse with cold water.

Chop the apple and boil a tablespoon of apple raw materials in a couple of minutes in 40 ml of milk or cream. Let it brew for half an hour. Add whipped protein to the mass. Apply on face and after 15 minutes rinse with cool water.

Combination with other products

In the culinary sense, the apple works well together with half-sour and sweet fruits, with citrus fruits, carrots, dairy products (yogurt, kefir). Good compatibility of apples with meat and protein products enriched with fats: cheese, low-fat cottage cheese, nuts. But starchy foods in combination with an apple cause fermentation.

Apple drinks

From various varieties of apples (with the addition of other components) tea, kvass, juices, cocktails, punches, fruit drinks are prepared. Apple juice perfectly quenches thirst, acts as an aperitif. It is drunk in its pure form or mixed with a variety of fruit or vegetable juices (carrot, tomato, pumpkin, parsley or celery juice). Compotes are cooked from fresh and dried apples. Some varieties of apples are boiled quickly, so you do not need to boil them, but you should lower them in boiling syrup and immediately cool. Apples are used in the basis of both non-alcoholic and alcoholic drinks (calvados, apfelvine).

Fresh apple kvass

To make kvass, you will need: 15 medium-sized sour apples, 2.5 cups of sugar or honey, half a glass of blackcurrant juice, 2 tablespoons of raisins, 20 g of yeast, a tablespoon of ground cinnamon, zest of one orange and lemon, 5 l of water.

Peel the apples from the core, chop together with the peel, add water and cook for a quarter of an hour. Then strain and allow the broth to cool to 20 0 C, add sugar or honey, yeast, cinnamon, citrus zest, currant juice, raisins and leave in a warm place for 2 days. After kvass pour into bottles and store in a cool place. Serve with crushed ice.

Apple pitcher

Ingredients: 1.5 kg of sweet apples, 2 lemons, 2 liters of cold strong tea, 2.5 cups of sugar, a bottle of champagne. Peel the apples, cut into quarters, cut the seeds, then chop into thin slices, put in an enamel pan, squeeze the juice of 2 lemons and grated zest of half a lemon, pour in chilled strong, freshly brewed tea, pour sugar, mix, cover and leave in cold place for 5 hours. Before serving, transfer the mass to a scabbard and pour champagne.

Essential products: 10 apples, water, ¾ cup sugar, a tablespoon of cinnamon powder and ground allspice.

Cut the apples into quarters, remove the core. Put the prepared apples in a saucepan, pour water so that the apples cover about 5 cm. Pour sugar, cinnamon and allspice. Bring to a boil and cook over medium heat without a lid for 60 minutes. Then cover and boil over low heat for another 2 hours. Allow to cool and strain. Keep the finished cider in the refrigerator.

Winemaking Apples

The best varieties for winemaking are apples of autumn and winter varieties: the level of sugar, tannins and acids contained in them is higher than in summer varieties. Fine wines come from varieties Antonovka, Parmen winter golden, Slavyanka, Anis. Fine wine is made from the summer grade Grushovka Moscow. Wines of excellent quality can be obtained from Chinese and ranetki, but given the high acidity of these apples, the juice of their fruits should be diluted with water or the juice of sweeter apple varieties. In blends the juice of wild apples is used.

Apple wines tend to lose aroma and freshness during storage, so it is best to use them in the year of manufacture. This does not apply to a wine product made of ranetki and china: in view of their astringency, these wines should be aged for at least 2 years. During this period, their taste is softened.

It is best to use apples to make semi-sweet or dry wines.

Other uses of apples

• An apple successfully replaces toothpaste with a brush: after eating a fresh hard apple, you can not only eat, but also brush your teeth. The fruit used for this purpose should be hard enough, sweet and sour.
• The skin darkened from kitchen chores on the hands can be whitened and cleaned with apple peels.
• The ability of apples to remove radionuclides is justified by one of the methods of “cleaning” food: to reduce the radioactivity of a food product, it can be covered with layers of thin apple slices and left for several hours (from 3 to 6). Instrument readings indicate that the radiation background of the product after such a procedure is reduced.
• Many species of apple trees are highly productive honey carriers. Apple trees of certain species and varieties have a decorative value. In turning and carpentry, apple wood has found wide application: the material from it is strong and dense, and can be easily cut and polished.
• Apples are great material for crafts. From them you can create funny little animals, make stencils for color printing from apple halves, cut a recess in the fruits and get original decorative candle holders for tablet candles. ,

• In order to try all the varieties of apples that are grown on planet Earth, a person needs to eat an apple of one particular variety per day for more than 20 years.
• Why don't apples drown in water? The apple is 25% air, so it floats to the surface if thrown into water.
• One of the largest (and most expensive) apples Sekai ichi: the variety was first bred in Japan in 1974.
• There is a rare phobia that people with fear of apples are susceptible to - malusdomicophobia.
• Varieties of apples are studied by agronomists in the framework of pomology - a special scientific discipline.
• In China, it is customary to give apples to the owners of the house, thanks to them for their hospitality and hospitality. The word "ping" means both "apple" and "peace" at the same time.

• The birthplace of the apple champion by weight became the same Japan: a fruit weighing 1 kg 849 g was plucked in the Land of the Rising Sun in October 2005.
• Superstition has taken root in shipbuilding of past centuries: it was considered a bad sign to use apple tree wood for building a ship, since coffins were made from this material.
• In Ireland, girls on marriageable age were guessing as follows: they cut the peel from an apple with one continuous ribbon and threw it behind its back. It was believed that the apple peel would fall to the ground, taking on a shape reminiscent of the first letter of the name of the narrowed one.
• The expression “comparing apples and oranges” in English means comparing completely different in essence things, phenomena, parallels and comparisons between which are impossible.
• In “A Thousand and One Nights,” one of the stories told of a magic apple from Samarkand that heals all human diseases.
• Although there is no direct indication in the Bible texts that the forbidden fruit from the Tree of Knowledge was the fruit of an apple tree, in the European cultural tradition the sacred role was assigned to this fruit. Apples are captured by painters of different eras on canvases depicting Adam and Eve in the Garden of Eden (engraving by A. Durer shows the first man and woman with apples in their hands; in the works of Lucas Cranach and Titian, Adam and Eve are also depicted under the apple tree). In the work of John Milton, “Paradise Lost," an apple is called a forbidden fruit ripped off in Eden. In Herbert Wells' remarkable story, The Apple, the motive for the temptation of knowledge is played out. The irony of the story is that the characters are doing their best to get rid of the forbidden fruit that carries mental insight. As a result, the main character throws an apple away, but the feeling of a perfect mistake, and the regret that he consciously refused the opportunity to taste from the Tree of Knowledge do not leave him.

Monuments to apples in the world:

1. 1 The monument to Antonovka apple was opened in Kursk in 2008. The Kursk “apple” was made of copper sheet by V. Klykov, the sculpture is 2 meters high and weighs about 150 kg.
2. 2 The Apple Monument in New York was erected in 2004 in one and three parks. The author of the sculpture is S. Weiss.
3. 3 Monument to an apple near the city of Almaty. The sculptural structure in the form of an apple is a real functioning fountain and is located on the top of Mount Kok-Tyube.
4. 4 The sculpture "Apple" was installed on one of the squares of Milan in 2015. The author of the work is M. Pistoletto.
5. 5 The sculpture "Green Apple" in the city of Vilnius. The construction is a half of an apple, on the slice of which the names of city residents engaging in charity are engraved.

Hazardous properties of apples and contraindications

• Acidic apple varieties are banned for those who suffer from stomach ulcers and duodenal ulcers and hyperacid gastritis (gastritis with high acidity).
• Fresh sweet apples and undiluted apple juice can help increase blood sugar. Therefore, they should be used with extreme caution for those diagnosed with diabetes.
• Apple seeds contain cyanide and are poisonous. But the amount of poisonous substance in seeds per apple is negligible. The lethal dose for a person can be considered a full cup of apple seeds.
• An apple can cause an allergic reaction in individuals with individual intolerance (not only an apple, but also other representatives of the Pink family can provoke an allergy in patients: apricot, plum, peach, almonds, pear).

An apple is one of the most delicious and affordable fruits. Overestimate beneficial properties of apple   it’s practically impossible for a person: this is a real treasury of vitamins and minerals, the balance of which in the body contributes to its rejuvenation and is the basis of strong immunity. A healthy apple contains:   water - 80-90%; fiber - 0.6%; sugar - 5-15%; carotene; pectin - 0.27%; starch - 0.9%; folic and organic acids; vitamins - A, B1, B2, B3, C, E, P, PP, K; trace elements - sodium, phosphorus, potassium, sulfur, copper, zinc, calcium, aluminum, fluorine, chromium, iron, magnesium, molybdenum, nickel, boron, vanadium, manganese.

Vitamins in apples

Apples are healthy   absolutely everyone - both healthy people and those who suffer from various diseases. Freshly picked apples have many vitamins. Let's figure out what the benefits of apple vitamins and minerals:

• Vitamin A   50% more in apples than in oranges - this vitamin helps protect against colds and other infections and maintains good vision.
• Vitamin G   or B2 more apples than any other fruit. It is called "Vitamin of Appetite" and provides normal digestion and growth, supports the integrity of the nervous system.
• Vitamin C   - one sour apple is a quarter of the daily intake of vitamin; the best tool for the prevention of infectious diseases, vitamin deficiency and anemia, an indispensable element in the synthesis of collagen, the regulation of blood coagulation, the normalization of blood vessels. Thanks to vitamin C, apples have anti-inflammatory effects. Vitamin C   it has a beneficial effect on the immune system, strengthens the walls of blood vessels, reduces their permeability to toxins, relieves swelling, and contributes to a quick recovery of forces after a long illness.
• Potassium- This trace element is a mild diuretic. It helps relieve swelling of the body, regulates the fluid content and normalizes the work of the kidneys.
• Iron- is the best remedy for anemia. Moreover, the distinctive quality of iron in apples is its good biological digestibility. Iron-rich apples are especially beneficial for children and pregnant women.
• Phosphorus- effectively stimulates brain activity and is an indispensable element for eliminating insomnia.
• Zinc- A great helper in strengthening the immune system. In addition, zinc assists in weight loss.
• Pectins- give the body resistance to salts of heavy metals, toxic and radioactive substances (especially shown to workers in hazardous industries), and also remove excess cholesterol from the liver.
• Iodine- its quantity in apples is much greater than in any other fruit (apples are second only to seafood in iodine), an excellent prophylactic for thyroid diseases.
• Magnesium salts   - reduce the risk of atherosclerosis.
• Tannins   - A good prophylactic for urolithiasis, gout.
• Folic acid   - dulls the feeling of hunger, because apple fasting days are so popular and useful.
• Organic acids   - apple, wine, lemon: they interfere with the fermentation processes in the intestines, prevent flatulence and bloating.

IMPORTANT:   The more apples are, the less vitamins. It is best to eat fresh fruits in their natural form or grated on a coarse grater. Most useful are small, sour and wild apples. They contain ten times more nutrients than glossy fruits. Of course, fresh apples are most useful, but even with heat treatment they do not lose their nutritional and energy value.

Useful properties of apples

• Useful properties of apples for protection against Alzheimer's

Studies in mice have shown that fresh apple juice protects against brain aging, thereby preventing the onset of Alzheimer's disease. The mice fed the apples intensively had a higher level of acetylcholine (a neurotransmitter associated with memory functions). The results of mice on a diet with an increased consumption of apples during the passage of the maze were higher than the results of the same test in mice that do not consume apples. Thus, apples are useful for improving and preserving memory, as well as for preventing Alzheimer's disease.

• Useful properties of apples for cancer prevention

Scientists from the American Association for the Study of Cancer concluded that regular consumption of apples can reduce the likelihood of pancreatic cancer by 23%. Scientists from Cornell University found that the peel of apples contains compounds that prevent the growth of cancer cells in the liver, mammary gland and colon. Previous studies have shown that freshly squeezed apple juice, which is an active part of the rat’s diet, prevents them from developing breast cancer. In rats that ate 6 apples a day, the risk of developing breast cancer was reduced by 44%.

• Useful properties of apples for protection against cholesterol

Apples are helpful in preventing high cholesterol. Even if the level is already elevated, the use of apples leads to its decrease. After all, the soluble fibers contained in apples bind fats in the intestines, which protects against cholesterol and helps to reduce it. If you eat 2 apples a day, you can quickly lower cholesterol by 16%. And the apple diet reduces blood cholesterol by 30%.

• The benefits of apples for the cardiovascular system

Sour apples are richer in vitamin C, they have a beneficial effect on the immune system, strengthen the walls of blood vessels, reduce their permeability to toxins, relieve swelling, and contribute to a quick recovery of strength after a long illness. Apples have a beneficial effect on low blood pressure and hardening of blood vessels, because they are a powerful blood purifier. Apples are good for the heart and blood vessels, because the less cholesterol, the healthier the cardiovascular system. If the vessels are clogged with cholesterol, the likelihood of developing coronary heart disease is high. Apple protects against cholesterol by lowering its level.

• Useful properties of apples for the gall bladder

Eating at least one apple per day protects against gallstones. Apples help prevent gallbladder disease: having a mild choleretic effect, they help prevent cholelithiasis and cholecystitis. If you already have problems with the gall bladder, then do not forget to use freshly squeezed apple juice - half a glass or a glass 15-30 minutes before eating.

• Health benefits of apples for diabetes

Apples have a restorative, reassuring, refreshing effect on the body. Fruits with a low sugar content affect fluctuations in blood sugar, they are indicated for patients with diabetes mellitus. Women who eat at least one apple a day are 28% less likely to get type 2 diabetes. Soluble fiber in apples reduces fluctuations in blood sugar.

• Useful properties of apples for postmenopausal women

Only the apple contains flavonoid floridzin, which increases bone density. And this is very important for women in the indicated period, which is characterized by the risk of developing osteoporosis. Apples also contain boron, which also strengthens bones.

• Useful properties of apples for asthma
  

A study by the Nottingham Research Institute found that eating 5 apples a week reduces respiratory illness (including asthma). Studies have also shown that children with asthma tolerate the disease more easily if they regularly drink apple juice. It is very useful to eat many apples for pregnant women - thanks to apples, future children have a reduced risk of developing asthma.

• Useful properties of apples for digestion

The fiber that the apple is rich in improves digestion. They are equally effective for constipation (fibers cleanse the intestines) and diarrhea (fibers absorb excess moisture). The benefit of apples is to normalize the stool. Apples contain such important natural acids as malic, tartaric and citric, and in combination with the same tannins, these acids stop the process of rotting and fermentation in the intestines, make it possible not to feel flatulence, bloating, and contribute to the natural cleansing and restoration of the intestines. A healthy intestine is the key to longevity and health. Thanks to pectin, apples act as a very light and absolutely safe laxative. To prevent constipation, it is best to eat one or two sour apples in the morning on an empty stomach. Moreover, apples have been proven to contain substances that stop the growth of cancer cells in the intestines and liver. So with problems with the intestines, in addition to 1-2 apples on an empty stomach, it will be useful to eat 1-2 apples during the day.

• Useful properties of apples against excess weight

Apples have a low calorie content. 100 g of fresh apple contains only 47 kcal. The product is practically free of fats, however, it contains carbohydrates, which allows a person who has consumed an apple to maintain a feeling of satiety for a long time. Great for those who want to lose weight and those who are on a diet. 100 g of baked apples contain almost 66 kcal and also will not harm the figure. But in 100 g of dried apples 253 kcal, so you should not get involved in them if you want to maintain your weight.

• The benefits of apples for the liver

Apples cleanse this organ - eating apples, we thereby carry out a detoxification procedure for our liver. Moreover, apples have been proven to contain substances that stop the growth of cancer cells in the intestines and liver.

• Apples - for healthy teeth

After gnawing an apple after eating, especially carbohydrate, we clean the plaque from our teeth and clean the interdental spaces. This protects our teeth from tooth decay. Of course, an apple is not a substitute for a toothbrush, but during the day a hard apple can do the job of brushing your teeth.

The benefits of baked apples

The benefits of baked applesno less than just ripped off a branch. Baked apples are a healthy dessert. Primarily, baked apples recommended for peoplesuffering from digestive problems, constipation and dysbiosis. During heat treatment, this fruit, although it loses some of the vitamins, is much better absorbed by the body, which ultimately leads to a more effective restoration of the blood and lymph composition, as well as faster absorption of bacteria in the intestines. This property of baked apples is especially valuable in the rehabilitation period after operations of the abdominal cavity, as well as in gastritis and gastric ulcer.

In the autumn-winter period - the time of numerous acute respiratory infections, sore throat, laryngitis and other diseases of the throat and respiratory system, simple discoveries will also become   baked apples good   which, in addition to its rich vitamin and mineral composition, consists in rapidly reducing cough and relieving sore throat. In addition, such a dish is easy to use even with severe sore throat and difficult intake of solid food.

And finally baked apples - a tasty and healthy treat   By itself, it contains a minimum of calories and at the same time helps to remove cholesterol from the body and safely reduce excess weight.

The benefits of dried apples

Dried apples will have invaluable health benefits. With this method of harvesting fruits, practically all the nutrients contained in them are preserved, and the shelf life of dried products is almost unlimited. The benefits of dried apples   lies in the high content of carbohydrates in them - the main source of energy necessary for the functioning of the body. Dried apples are recommended for children and people with an active lifestyle during the spring vitamin deficiency, as well as for women during pregnancy and lactation. The list of diseases in which a small amount of dried apples should be included in a person’s daily diet can be continued endlessly: thrombophlebitis, hypertension, and chronic cough, as well as diseases of the cardiovascular system, intestines and endocrine system.

However dried apples, the benefits and harms   which also depend on changes in their chemical composition, are not recommended for people with obesity and diabetes. The reason for such a ban is the high (up to 12%) content of various types of sugar in them: fructose, glucose and sucrose, which makes dried apples an excellent substitute for sweets for your child.

The advantages of dried apples in the winter period far exceed the beneficial properties of kiwi and other tropical fruits, while almost everyone can prepare this product on their own.

Harm and contraindications for apples

No matter how valuable apples are for the prevention of various diseases and the normalization of metabolism in the body, their beneficial properties and contraindications are individual for each person. Caution should be taken when consuming apples for allergy sufferers and those with diabetes; regular eating of apples can also affect the state of tooth enamel. And, of course, the benefits and harms of an apple depend on the balance of your diet: do not abuse the currently so popular “apple diets” for quick and effective weight loss. Consult a doctor!