Apple is one of the most popular fruits. On apples, they maintain a diet, they are considered a source of health. However, nutritionists regularly have questions about which apples are more useful - fresh or baked.
Pick your recipe
The popularity of apples in Russia is ensured not only by their taste, benefits, etc., but also due to the fact that apples are unpretentious and grow well in harsh Russian conditions. All kinds of dishes are made from apples, such as jams, preserves, syrups, alcoholic drinks, and much more. But one of the most popular dishes is baked apples. However, many believe that heat treatment kills everything that is useful in the fruits. Others argue that baked apples are many times better.
Useful properties of baked apples
With such heat treatment of the apple as roasting, all the beneficial substances that make the apple so useful are completely preserved in the fruit. That is, baked apples are also rich in vitamins A, groups B, C, E, H, PP, as well as fresh. All of them ensure the normal functioning of the body and normalize the metabolism.
Baked apples are especially recommended for use by pregnant women, ladies using COCs, and those who take antibiotics for a long time.
In addition, baked apples contain iron, potassium, calcium and magnesium, as well as phosphorus, copper, nickel, etc.
The advantage of baked apples over fresh ones is that they have potassium and magnesium. These elements regulate the acid-base balance in the blood, contributes to the normalization of the kidneys, heart.
Baked apples can act as a mild laxative (fresh no). Baked apples are often recommended for those with a diagnosis of dysbiosis. Also, in the process of baking, pectin is formed in them, which is an excellent prophylactic of tumors and helps to remove excess cholesterol.
Plus, baked apples are softer, so they are allowed to eat even in the presence of peptic ulcer (fresh ones are forbidden at this moment).