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It's September and apple season



Do you remember the saying “An apple a day keeps the doctor away.”?

Admittedly, that is probably very exaggerated, but apples can make a very high-fiber and low-fat contribution to a balanced and varied diet. The slim pome fruit has between 45 and 60 kilocalories per 100 grams, depending on the variety, and a water content of 85%. An "average" Apple contains around 6 grams of fructose and many valuable minerals and trace elements. The nutrient content varies depending on the variety and storage.


But with all apples, most of the vitamins are located directly under the peel - so eat the apple washed, but with the peel! The apple peel also contains pectins, which are indigestible fiber that swells in the intestines and makes us feel fuller for longer. But pectins can do even more - they stimulate butyric acid production in our intestinal bacteria, which in turn protects our sensitive intestinal wall and supports digestion and intestinal flora.

In addition, apples contain a lot of:- Potassium for the control of our muscle cells and the conduction of stimuli in the nervous system. Potassium is also involved in the regulation of blood pressure. Vitamin B1 ensures the conversion of carbohydrates into energy. This is particularly important for the heart and brain.- Vitamin B6 supports the body's own production of messenger substances and blood formation.- Vitamin C is involved in the regulation of the immune system and supports wound healing.- Vitamin E has an antioxidant effect and protects the cells from free radicals.- Polyphenols have a positive effect on blood pressure and inhibit inflammatory reactions.


Apples are traditionally eaten raw, but can also be made into compote or puree. As a filling in poultry dishes, sweet in cakes or savory in potato salad, apples are all-rounders! Which varieties do you like best? - And how do you process them?


BRAINFOODMOVES has found a recipe for you at Nutrition Docs (see recipe section), just like this article.

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