What are the benefits of pickled apples. What are the benefits and harms of pickled apples for human health

An apple is a very popular and beloved fruit that is present in our diet all year round in different versions. In the warm season, you can enjoy fresh or baked fruits, and in the cold, the time comes for various preparations. In order for apples to bring only benefits to the body and harm to be minimal, some restrictions must be taken into account.

The benefits and harms of fresh apples

100 g of fresh apples contains 86.3 g of water, 0.4 g of protein, 0.4 g of fat, 9.8 g of carbohydrates, 0.8 g of organic acids, 1.8 g of dietary fiber. The calorie content of apples is 46 kcal per 100 g of the edible part, which makes them a popular component of various diets. Apples are good for the digestive system: they increase appetite, prevent fermentation processes, restore metabolism, improve bowel function.

Apples contain many vitamins (A (RE), beta-carotene, B1, B2, B5, B6, B9, C, E, H, K, PP, niacin), macronutrients (potassium, calcium, magnesium, sodium, sulfur , phosphorus, chlorine), trace elements (aluminum, vanadium, boron, iodine, copper, iron), amino acids, sugars and fatty acids. Due to the rich chemical composition, apples are a wonderful remedy for beriberi. Apples have a mild choleretic effect and help prevent gallbladder disease.

Important! The apple diet remains popular today. Its principle is that for 3-10 days you need to eat only apples, consuming up to 1.5 kg per day. A long-term diet has a bad effect on the state of the body: it causes digestive disorders, disrupts metabolism, and negatively affects teeth.

The high content of pectin and plant fibers helps to reduce blood cholesterol levels and strengthens the walls of blood vessels. Magnesium contained in apples has a beneficial effect on the activity of the nervous system, improves the functioning of the heart muscle, and participates in energy metabolism; sodium is involved in the work of nervous and muscle tissues, regulates blood pressure. The presence of iron makes the apple a valuable product for increasing the level of hemoglobin in the blood.

However, due to the high content of coarse fiber, excessive consumption of apples can disrupt the functioning of the gastrointestinal tract and exacerbate colitis. Also, do not get too carried away with apples for people with gastritis and duodenal ulcers.

Did you know? Many people know the biblical story of Adam and Eve, expelled from the Garden of Eden. In fact, the Bible does not say that the fruit of the tree of knowledge that the biblical characters ate was an apple.

The benefits and harms of apple peel and seeds

Homemade apples can be eaten with the skin, which is very rich in nutrients. It contains minerals (calcium, potassium, phosphorus, iron), vitamin A. Rutin and quercetin are antioxidants that protect the body from circulatory problems, cellular damage and inflammation. The pectin contained in apples is necessary for the digestive tract, it helps to normalize digestion and increase immunity. Soluble and insoluble fibers help remove cholesterol from the blood and liver. Ursolic acid is essential for muscle growth and fat reduction.

The use of peel from apples, in addition to benefits, can harm the body. Many growers treat fruit with herbicides and pesticides, and spray waxes and oils on the fruit to make it more attractive. The peel of such apples is more harmful to the body, so it is better to cut it off from purchased fruits.

Apple seeds contain iodine, potassium, proteins, sucrose and fatty oils. Potassium contributes to the work of the heart, and iodine is needed for the synthesis of thyroid hormones.

There is an opinion that the amygdalin contained in apple seeds (the so-called vitamin B17) is able to fight cancer cells. This fact has not been proven by scientific medicine, in many countries (USA, Canada) a drug based on a substance is prohibited, but some still note its effectiveness. Amygdalin consists of glucose and hydrogen cyanide, which, when it enters the stomach, forms hydrocyanic acid, which is poisonous to the body, and is very dangerous in large doses.

Important! It is better to limit the use of apple seeds to 5-6 pieces per day.

The benefits and harms of dried apples

Before eating fresh fruits, you need to know that apples are not useful for every organism. With increased acidity of the stomach, it is better to eat dried fruits, because they do not have such a high content of fruit acids as fresh fruits.

Dried apples benefit the digestive organs, cleanse the body of harmful products thanks to pectin and fiber. Iron prevents the development of anemia, phosphorus is necessary for brain function. Ascorbic acid improves immunity; potassium and magnesium have a positive effect on the cardiovascular system. B vitamins are needed for metabolism and a stable state of the nervous system.

Dried apples are very high in calories, a small portion of dry slices can be an alternative to dinner or replace sweets.

During drying, due to the evaporation of water, the weight of the apple decreases significantly, but the amount of sugars remains unchanged. Therefore, drying should be used with caution in obesity and diabetes mellitus (in the second type of disease, you can eat several slices a day). In such cases, it is still better to make compote from apples. The same can be said about the chronic form of pancreatitis. In acute form, any dried fruits are contraindicated.

In small quantities and after the main meal, it is recommended to eat dried apples for people suffering from chronic stomach diseases (gastritis, ulcers), as acids can irritate the mucous membranes of the digestive organs.

High levels of fruit sugar can damage decayed teeth, and sticky bits of dryness stuck between teeth encourage bacterial growth. To prevent dental problems, dried apples should be washed down with water and used with dental floss.

Excessive consumption of dried apples by pregnant women can cause additional excess weight.

Did you know? With low acidity of the stomach, it is better to eat sour apples, and with increased acidity, sweet ones.

Soaked apples: benefits and harms

Soaked apples retain vitamins and nutrients, and their calorie content is only 47 kcal per 100 g of product. Pickled apples have bactericidal properties and are able to normalize the quantitative and qualitative properties of the intestinal microflora. The product contains a lot of vegetable fibers and fiber, which is why soaked apples are useful for stimulating the work of the intestines, and ascorbic acid helps to strengthen the immune system.

Apples are by far one of the most common and beloved fruits. The fresh product contains many useful properties. However, in the off season, the question arises of how to preserve the microelements and substances contained in this fruit. Even in ancient times, a special method of preservation was used for these purposes and soaked apples were made, which had both indisputable benefits and harm, if they were used excessively.

Useful properties of pickled apples

Soaked apples, like many others, contain a large amount of vegetable fibers and fiber, which are excellent stimulants for the intestines. Their regular use significantly improves peristalsis. Such apples also contain bactericidal properties. Including soaked fruits in the diet provides an optimal quantitative and qualitative ratio of intestinal microflora bacteria. Thanks to ascorbic acid, which is quite a lot in soaked apples, they are an excellent natural stimulant of immunity. The soaked product is rich in calcium, which makes it a natural prophylactic against osteoporosis. It is also a storehouse of useful substances: they contain vitamin A, C, E, K, P, PP, as well as group B.

Calorie soaked apples

Despite such a rich composition, pickled apples have a very low calorie content - only 47 kcal per 100 g of product, and only 0.4 g of proteins and fats, and 9.8 g of carbohydrates per 100 g of apples prepared in this way, is only 118 kJ. All this makes healthy pickled apples an ideal addition to your diet.

Methods for rinsing apples

There are three types of urinating apples - sweet, sour and plain. It is worth choosing based on personal preferences and the secondary effect of the dish. So, for example, the sweet type of preservation of apples is more high-calorie than simple or sour, therefore it is not recommended for women who follow their figure or follow a particular diet. People with high acidity should refrain from soaked apples cooked with sourness.

Soaked apples contraindications

The main contraindication to the use of soaked apples is gastritis, which is often accompanied by high acidity, and gastric ulcer. In both cases, the use of this product can aggravate the course of the disease.

Knowing what are the benefits and harms of soaked apples for the body with their regular consumption, you can independently make preparations for the winter for your family at home. This is the most popular delicacy, which is loved by both adults and children. But, unfortunately, not everyone knows who can eat them, and who better to refuse.

Composition of pickled apples

This is a very useful and vitamin product that stores many different vitamins and minerals.

Apples contain:

• vitamin B, C, D, E, PP;
• calcium;
• iron;
• magnesium;
• copper;
• chromium;
• zinc;
• alimentary fiber;
• acids.

Green soaked apples contain from 30 to 35 kcal, yellow - 40 kcal, and red - from 50 kcal.

Such a product is prepared by adding salt, sugar and spices to water. Apples are considered ready only when they have gone through the fermentation process.

The benefits and harms of soaked apples

Fruits prepared in this way contain a large amount of ascorbic acid. When soaking, especially with viburnum or, this component not only does not decrease, but, on the contrary, increases. Due to this, apples have a strong anti-inflammatory effect on the human body. Also, pickled fruits increase immunity.

According to studies, it has been proven that the benefits of apples depend on their color. Green fruits contain more iron, which favorably affects not only the functioning of internal organs, but also restores the structure of the skin and hair. It is green fruits that help to absorb fatty foods faster, and also very rarely cause allergic reactions.

Apples are useful for diseases such as:

• constipation;
• stomach upset;
• cough;
• atherosclerosis;
• avitaminosis.

An equally important advantage is that they are able to stimulate appetite and increase the production of gastric juice.

It should also be noted that pickled apples can prevent osteoporosis. And all this is due to the large amount of calcium that is in their composition.

Soaked apples are indicated during pregnancy, especially in the first months. They are a good source of vitamin A and B. Also, fruits prepared in this way can have a beneficial effect on the nervous system of both mother and child. Microelements included in their composition are involved in the formation of teeth and bone tissue.

However, in the last trimester, it is necessary to reduce consumption, especially sweet soaked apples. A large number of them can lead to swelling of the legs.

Despite all the benefits, pickled apples can also harm the body. Therefore, before you start using them, you need to know in which cases they can not be eaten.

• gastritis;
• stomach ulcer;
• heartburn;
• increased levels of stomach acid.

Such a dish can also cause a negative reaction in those who suffer from allergic editions, especially to ascorbic acid.

Methods for preparing pickled apples

Soaked apples are of three types: sweet, sour, plain. All of them have high taste qualities and contain vitamins and microelements that are necessary for the human body.

The most high-calorie are sweet apples. Therefore, they are not recommended for people who watch their figure. Least of all sugar is found in simple and sour fruits.

The easiest recipe for pickled apples

This product goes well with fatty meat, and is also a good addition to okroshka or beetroot.

Ingredients:

• a bucket of fresh apples;
• 400 gr. granulated sugar;
• 3 art. l. salt (with a slide);
• twigs and leaves of cherry, currant, raspberry.

Rinse apples under running water and dry with paper towels.

Place half of the prepared twigs and leaves on the bottom of the container. Arrange fruit on top without crushing them. Then place the rest of the branches. It is also recommended to add a few mint leaves. It is not recommended to use a lot of bottom spices, as it can kill the taste of apples.

Marinade preparation:

1. The first thing to do is boil a liter of clean water. Put sugar, salt into the hot liquid and mix everything thoroughly.
2. Dilute the resulting solution with cold liquid. A bucket of apples will require up to 5 liters of marinade.
3. Pour the mixture over the apples.
4. Put oppression on top and install the load. During the first 7 days, the apples will absorb a little water, so you will need to add a marinade.
5. After 10 days, take the container to a cold place. A cellar would be a good option.
6. After 45 days, you can start tasting.

In order for apples to be tasty and fragrant, it is necessary to use fruits without defects.

Soaked apples with rowan

This recipe has been used for many years. To cook apples in this way, it takes a minimum of time and ingredients.

To make apples with rowan you need to prepare:

• 20 kg of fruit (no defects);
• 10 liters of clean water;
• 3 kg of mountain ash;
• 0.5 kg of sugar;
• 0.5 tbsp salt.

Combine sugar and salt with water and bring to a boil. While the liquid is cooling, it is necessary to prepare berries and fruits. Sort apples and mountain ash and wash well under running water. Then put them in a container (alternating layers) and pour water. It is important to ensure that all fruits are completely covered with marinade. Put oppression on top and leave for a month.

Keep the container at room temperature for the first two weeks. Then add water and put in a cool place. So apples will have a pleasant smell and taste.

As can be seen from the article, pickled apples have more indications than contraindications. Therefore, in order to have good immunity and forget about a cold, you should eat this wonderful delicacy as often as possible. But, of course, if you do not have stomach diseases.

One of the most common, affordable and healthy fruits, rich in valuable nutrients and vitamins. There are many fermentation recipes in which not only salt and sugar are added to them, but also various spices, cranberries, lingonberries, which makes them even more tasty and piquant. Are soaked apples good for our body as well as fresh ones? We will try to talk about this in our article.

Useful properties of pickled apples

Fermenting apples, we get a very healthy and tasty product that does not lose its nutritional value all winter. In the process of fermentation, lactic acid accumulates in the fruits, due to which the fruits acquire a pleasant sweet and sour taste. Moreover, during storage, they are even more enriched with vitamin C, which helps our body fight various infections.

In addition, pickled apples increase intestinal motility and accelerate the secretion of gastric juice.

Soaked apples retain almost all the nutrients of fresh fruits, besides, they are easier to digest, because the fiber of soaked foods becomes softer and does not cause irritation of the intestinal mucosa. It enhances peristalsis and promotes the removal of cholesterol from the blood. Contained in soaked apples, quercetin, acting at the cellular level, prevents the destruction of cells, protecting them from free radicals, and pectin frees the body from toxins.

Is eating pickled apples good for children?

Yes - they not only saturate the children's body with ascorbic acid, fermented with spices, blackcurrant and cherry leaves cause appetite, and for many this property of this product is very important.

Useful substances in pickled apples:

• Vitamin C;
• Quertecin;
• Calcium;
• Pectin;
• Cellulose.

Are pickled apples good for diabetes?

Soaked fruits contain less sugar than fresh ones, so when asked if soaked apples are good for diabetes, experts answer in the affirmative. Pickled fruits and vegetables have been found to be effective in lowering blood sugar levels. This is due to the fact that the sugar in these products is already oxidized by bacteria to a state of acid, so there are very few carbohydrates in such apples. Sugar is used to "feed" the yeast, which stimulates the fermentation process. Therefore, pickled fruits do not taste sweet, like fresh ones, but sour.

Soaked apples are contraindicated in:

1. peptic ulcer of the stomach and duodenum;
2. Increased acidity of gastric juice.

How much per day can you eat pickled apples

Only those who suffer from high acidity of gastric juice should limit the use of soaked apples, and the rest can eat them as much as they want.

calories

Due to the low calorie content, the question of whether apples are good for weight loss can also be answered positively. They are considered a dietary product, and nutritionists recommend having a fasting day once a week, during which you need to eat up to one and a half kilograms of pickled apples.

How to choose pickled apples

If you buy them in the market or in a store, then choose dense medium-sized fruits that are sour in taste. The advantage of pickled apples is that they are stored all year round without losing their beneficial properties, so they are sold from autumn to spring.

Recipes for healthy dishes with pickled apples

Salad with pickled apples

It will require 2 tbsp. spoons of pickle from under apples, 4 stalks of green onions, 2 slices of rye bread, 2 cloves of garlic, 1 pc. kiwi, 1 tbsp. a spoonful of sugar, 2 tbsp. tablespoons of sunflower oil, salt to taste and 2 pickled apples. Put garlic in a pan with vegetable oil, then diced bread and fry it for three minutes. Kiwi and apples cut into thin slices, onion obliquely. Mix apple pickle with butter, add sugar, salt, mix. Mix all ingredients, sprinkle with breadcrumbs.

Olivier with turkey and pickled apples

Boil potatoes, eggs and carrots. After they have cooled, cut them into small cubes. Add chopped pickled cucumber, eggs, onion, green peas and meat from boiled turkey drumstick. Salt to taste, add mayonnaise and mix. Soaked apples can also be added to this salad in the form of cubes or you can decorate them with thin slices of a ready-made dish.

The most common and favorite fruit is the apple. And everyone knows that this fruit is rich in citric acid, vitamin C, tannins and, of course, iron, which normalize the functioning of the liver, gastrointestinal tract and are the best prevention of anemia.

But the most amazing benefit lies in soaked apples - they are able to restore the intestinal microflora no worse than bifidobacteria. One soaked apple can replace the popular, bacteria-packed, store-bought yogurt. The benefit of apples lies in the fact that they do not lose their properties during processing, but, on the contrary, become a storehouse of vitamin C.

Fruits are known to contain a large amount of fiber and plant fibers. These substances are able to stimulate the intestines, so all nutritionists recommend including these fruits in your diet. By regularly eating pickled apples, you can not only optimize bowel function, but also improve its peristaltic function.

And this is not all the benefits of soaked products.

1. Fruits are rich in ascorbic acid, which stimulates the immune system. In addition, there is more acid here than in a fresh green apple.
2. Daily intake of the soaked product will provide the optimal qualitative and quantitative ratio of bacteria that are beneficial to the intestinal microflora. Having a soaked apple on hand, you will not need to additionally saturate your body with lactobacilli.
3. Such a product is rich in calcium, due to which the apple becomes a natural means of preventing osteoporosis.
4. The fruit is also able to “fight” with the fragility of bone tissue - the benefits of a soaked apple will be especially valuable for the elderly.

An apple also contains a whole complex of vitamins - useful for hair and teeth A and E, vitamins of the PP group, which help the hormonal system to function normally, as well as vitamins B and K, which are responsible for the elasticity of tissues and "energize" the whole body. It would seem a simple apple, but such a comprehensive benefit.

Such a bad apple

Despite all the benefits, apples can harm the body. All the benefits of the fruit can be reduced to zero if you oversaturate your diet with just soaked fruits. There is even a popular saying about this - one apple eaten at lunch will help you forget about all diseases. But five fruits eaten can be harmful due to the fact that the body will receive too much vitamin C, acids and iron.

It is worth refraining from taking soaked apples:

• if you have gastritis against the background of increased or decreased acidity;
• stomach ulcer;
• urolithiasis or colitis.

If you really want to eat a soaked product and not harm your stomach, choose the right fruits. So, if you have high acidity, use sweet varieties (red juicy apples), and if you have low acidity, sweet and sour varieties. But green, very acidic fruits can harm owners of both low and high acidity of the stomach.

To minimize the harm from cooked fruits, if you have gastrointestinal diseases, use the fruits as a preventive medicine - once or twice a week.

Is a soaked product useful for everyone?

The benefits of pickled apples are priceless for both adults and children:

• An adult body will saturate a tasty fruit with vitamin C, which means it will strengthen the cardiovascular system and activate the immune system.
• The indisputable benefit of the green fruit is the presence of easily digestible iron, which is especially important for the child's body. Soaked fruit will be an excellent tool in the fight against childhood anemia.
• The presence of pectin will allow the adult body to cleanse itself of cholesterol.
• For pregnant women, apples will become a source of vitamins A and B, which are actively involved in the formation of bones and teeth, and also have a positive effect on the nervous system.

We can safely say that the benefits of pickled apples are invaluable at any age and position.

True, there is one caveat - pregnant women should minimize the amount of fruit in the last trimester, since the apple is considered a diuretic and by and large consists of water, which can lead to swelling of the legs. So that useful fruits do not cause harm, it is enough to eat one apple every three days.

Fruits soaked with cranberries and viburnum will bring special benefits to people of any age. However, it is worth remembering that such a rich combination of acid can be harmful if you have increased acidity.

To please your body with vitamins and minimize harm, it is worth soaking fruits in the classic way - mixing sugar, salt and water. The secret ingredient in making soaked fruit is rye straw, which must be placed in the bottom of the barrel or pan where the fruit will be soaked. It will add juiciness to the fruits, prevent them from falling apart and saturate them with a special aroma.