Why an Apple a Day Truly Keeps the Doctor Away: 5 Benefits of Eating Apples š
- Jan 4
- 2 min read
Updated: Jun 14
What are Apples? š
Apples, scientifically known as Malus domestica, are one of the most widely consumed fruits in the world. Apples can be enjoyed in many forms, such as sliced, juiced, and baked. They can also be consumed in smoothies, cider, and salads.
Here are the nutrient contents and health benefits of Apples:
FunĀ Fact!
There are over 7,500 different varieties of apples around the world!š¤Æ
1.Ā Ā Rich in Fibreš
Apples are high in fibre, which aids digestion. High fibre content also helps maintain healthy cholesterol levels and promotes a feeling of fullness, which can assist with weight management.
2.Ā Gut Healthš«
Apples contain pectin, which acts as a prebiotic, feeding the good bacteria in your gut.
3.Ā Low in Calories šāāļø
Apples are low in calories and packed with nutrients, making them a perfect snack.
4.Ā Blood Sugar Controlš°
The fibre in apples slows the absorption of sugar into the bloodstream, leading to a gradual release of sugar, which helps manage blood sugar levels.
5.Ā Ā Ā Ā Ā Ā Nutrient Rich š
Vitamins:Ā Vitamin C, Vitamin K, Vitamin A, Vitamin E, and B6
Minerals:Ā Potassium, Calcium, Magnesium, and Iron
Phytochemicals and Antioxidants:Ā Quercetin, Catechin, and Chlorogenic Acid
Ā
Conclusion
In conclusion, apples are nutritious, delicious, and offer numerous health benefits. Including apples in your diet can be very beneficial to your health.
U.S. Department of Agriculture. "Apples, raw, with skin [Includes USDA commodity food A343]." FoodData Central. Accessed January 3, 2025. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102646/nutrients.
Ā
Boyer, Jeanelle, and Rui Hai Liu. "Apple phytochemicals and their health benefits." Nutrition JournalĀ 3, no. 1 (2004): 5. https://doi.org/10.1186/1475-2891-3-5.
Ā
Hyson, Dianne A. "A comprehensive review of apples and apple components and their relationship to human health." Advances in NutritionĀ 2, no. 5 (2011): 408-420. https://doi.org/10.3945/an.111.000513.
Comments