Green apples and red apples are often misunderstood because of their different colors.

In most people's consciousness, only green represents not yet ripe, so green apples are mistaken for apples that are not yet ripe.

But in fact, green apples and red apples are two varieties, and the following differences exist between them.

Green apples have green skin and crisp flesh, and are more sweet than red apples, which are a bit sour.

Green apples contain carbohydrates, malic acid, citric acid, carotenoids, vitamins B and C.

Malic acid can stabilize blood sugar and vitamin C can prevent myocarditis.

Green apples are good for the heart, thirst, stomach and diarrhea.

Red apples are crisp and sweeter red apples have an absolute advantage in vitamin C content, as much as four times more than green apples.

However, green apples have less calories than red apples.

So which is more delicious, green apples or red apples?

The nutritional value of green apples and red apples is different, so there is no difference between which is better.

According to Chinese medicine, the health effects of apples are different depending on their color, but they are suitable for different people because of their different nutritional composition.

Green apples are good for metabolism, rich in dietary fiber and polyphenols, which are not destroyed by stomach acid and can reach the intestines smoothly, which is good for the growth of probiotics and promotes the health of the intestines and diarrhea.

It can also promote the growth of teeth and bones and prevent bleeding from the dental bed, which is suitable for young people.

Red apples, on the other hand, have a stronger effect of lowering blood lipids and softening blood vessels, which can protect cardiovascular health and are suitable for the elderly.

In addition, eat apples is to pay attention to clean the apples, pay attention not to directly consume waxed apples, wax will Shanghai people's liver, which is very detrimental to human health.

Also do not eat apple cores, the hydrocyanic acid in the cores can make people feel faint.

Also patients with ulcerative colitis should not eat them, as apples are hard in texture and have an acid stimulation, which is not conducive to the healing of intestinal ulcers.

When you buy apples, you should choose apples with clean skin, bright color (indicating maturity), tender and soft flesh, and crisp texture.

Test the hardness and softness of apples with your hands.

Eat more apples can bring the following benefits to the body.

1. Blood

Iron must be absorbed under acidic conditions and in the presence of vitamin C, so eating apples has a good effect on the prevention and treatment of iron deficiency anemia.

2. Maintenance of skin

Apples are rich in magnesium, magnesium can make the skin rosy and lustrous, elastic.

3. Protect the heart

Apple fiber, pectin, antioxidants, etc. can reduce the body's bad cholesterol and improve the good cholesterol content, so eat one or two apples a day is not easy to get heart disease.

4. Apples raw to cure constipation, cooked to cure diarrhea

Apples are rich in ellagic acid, pectin, dietary fiber and other special substances, ellagic acid is an intestinal astringent.

It can reduce intestinal secretion and reduce water in the stool, so as to stop diarrhea.

Pectin is a "two-sided", unheated raw pectin has the effect of softening the stool to relieve constipation, while cooked pectin is transformed into an astringent, anti-diarrheal effect.

Dietary fiber also plays a laxative role.