Why are baked apples healthier than fresh ones?
Apples can be eaten not only fresh but also baked. The result is a delicious and healthy dessert with valuable properties. This is especially true for those who don't eat fresh apples for various reasons.
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Effects on the digestive system
Heat-treated fruits are ideal for those with digestive issues. Fresh fruit is harsh and can cause pain, which is not the case with baked fruit. What happens to apples during the baking process?
- the amount of pectin and fiber increases;
- the fiber softens and its action becomes gentle;
- fruit acids are destroyed (this is useful for people with high acidity).
Apples cooked in the microwave or oven help improve gastrointestinal function, normalize acidity, and eliminate heartburn.
Absorption of toxins
The pectin found in apples helps remove toxins from the intestines. The fruit's pulp coats the esophageal walls and helps relieve bloating.
Saturation with microelements
Apples are an invaluable source of micronutrients. Those who don't eat them fresh can get a rich array of nutrients from baked apples:
- potassium;
- calcium;
- selenium;
- iodine;
- zinc;
- chromium;
- copper;
- molybdenum.
There are practically no vitamins or iron in heat-treated apples.
Removal of fluid and salt
Pectins are able to absorb excess water and salt. This property is beneficial for those with hypertension (helps lower blood pressure) and kidney problems (reduces swelling).
Lowering cholesterol
Regular consumption of baked apples can lower "bad" cholesterol. Eating two servings of the fruit a week is enough to achieve this.
Help for those losing weight
Baked fruit without honey or sugar makes it dietary, and satiety sets in after just one apple. Fresh fruit stimulates appetite, while baked fruit reduces it by inhibiting the production of the hormone ghrelin, which is responsible for the feeling of hunger.
