Caloric content of apples

Apple – the apple-tree fruit eaten in the raw, and also the ingredient which is often used in cookery for preparation of various dishes. Apples have a number of useful properties, saturating an organism with vitamins, macro - and the microelements necessary for its normal functioning. Low caloric content of apples turns this fruit into irreplaceable ingredient of any diet. Apples – one of the few products capable to create negative power balance in an organism. Now the term "negative caloric content" is applied to such products.

Negative caloric content of apples is explained by the fact that process of digestion and digestion of these fruit much longer, the organism spends more energy, than comes to an organism with the use of this product owing to what the negative power balance forms.

Caloric content of apples of various grades

Today there are about 2 thousand grades of the apples adapted to various climatic conditions, differing on the tastes. Apples are useful, tasty and, unlike other fruit, are available almost all the year round that allows to fill bravely with them vitamin balance in an organism. The low cost of this product allows to include it in a daily diet. Caloric content of apples is low that promotes the unlimited use of this tasty fruit.

Caloric content of apples depends on its grade a little. So, the caloric content of apple green the smallest also makes 37 calories in 100 g of a product. Caloric content of apple green whole (on average 150 g) reaches 50 calories. Sweet grades of apples differ in higher caloric content. So, the caloric content of apple red – 47 calories on 100 g of a product. And the caloric content of apple of the golden, most popular and often used for preparation various culinary dishes, reaches 42 calories on 100 g of a product.

What means itself negative power balance at the use of apples? At the low caloric content apple is rich with cellulose – food fibers which do not give in to fermentation in the course of digestion, however are processed by intestinal microflora. Cellulose, coming to an organism, slows down processes of digestion of other nutrients, promoting longer feeling of satiety. At the same time the organism in attempts to digest the food fibers which arrived with one apple will spend on average up to 120 calories.

Useful properties of apples

To what apples to give preference? For the use of apples actually there are no contraindications. Contrary to general opinion, apples are not excluded from a diet at various gastrointestinal diseases. Thanks to the high content in them of cellulose, apples perfectly promote improvement of motility of intestines, removal of fecal masses. At various diseases with the accompanying stomach hyperoxemia, peptic ulcers of a stomach and duodenum food is recommended to be diversified with sweet grades of apples while at diseases with the lowered acidity of a stomach, a spastic colitis and dyskinesia of a gall bladder recommend to include acid apples in a diet.

At the low caloric content apples have a number of the useful properties turning this fruit into irreplaceable ingredient of a daily diet. Contain in apples:

• Water – to 85%;
• Vitamins – RR (B3 – niacin), C, E, A, B1 (thiamin), B2 (Riboflavinum), B6 (pyridoxine), N (biotin), To (phylloquinone);
• Macrocells – potassium, calcium, phosphorus, chlorine, sulfur, magnesium, sodium;
• Microelements - iron (in its most digestible form), zinc, iodine, copper, fluorine and other;
• Food fibers (to 1,8 g on 100 g of apple), organic acids (to 0,8 g), unsaturated fatty acids (0,1 g), mono - and disaccharides (9 g).

The vitamin players of apples can be changed depending on term and a way of storage of apple, a way of its processing. Caloric content of apple can change only in the course of preparation of this fruit (baked apples with addition of honey or sugar).

Regular consumption of apples contributes to digestion process normalization, improves motility of intestines, eliminating locks, improves function of a liver. Food fibers promote removal from an organism of harmful substances (toxins, slags, carcinogens). Apples accelerate a lipolysis (process of splitting of fats) that allows to burn effectively an excess hypodermic fatty tissue, and, therefore, to lose weight.

Lower caloric content of apple green causes its popularity in dietary diets. However the main advantages of green apples is the low content of fast-assimilable sugars, hypoallergenic properties of fruit. Caloric content of apples red insignificantly exceeds the caloric content of apples golden or green, however red fruit contain more sugars that defines their sweet taste, and also can cause allergic reactions in an organism.

What fruit it is better to choose for an apple diet?

The wide choice of grades of apples, their tastes allows to diversify the menu of any diet. Low caloric content of apples red and the high content of useful substances turn apple into the irreplaceable product allowing to avoid a sharp vitamin deficiency during a rigid diet. The use of apples on an empty stomach or in 15-20 minutes prior to the main meal promotes reduction of volume every portion that significantly reduces the number of the consumed calories. The same apples promote longer sense of fulness. However acid green apples are not recommended for a diet as can increase acidity of a stomach, stimulate feeling of hunger. Caloric content of apples golden slightly above, however, due to more sweet taste these fruit allow to avoid false feeling of hunger in breaks between meals.

There is great variety of the diets based on the low caloric content of apples and property of this fruit to create negative power balance at its digestion and assimilation of a GIT. Apples can how supplement a diet diet, to replace certain techniques of food (the second breakfast, an afternoon snack), and to make a diet basis (the most rigid long diets on apples and whole-grain bread).

Baked apples: caloric content, tasty recipes of preparation

Baked apples – an instant low-calorie tasty dessert. The apples made in an oven will become a fine alternative to harmful sweet dishes both during a diet, and at a usual diet. How to make baked apples which caloric content will be rather low? There is a set of recipes of preparation of this natural dessert. Properties of baked apples which caloric content increases depending on additives (honey, cream, sugar, butter, chocolate, fruit jelly) are crossed with properties of fresh fruit, however the content of vitamins B is slightly lower than them. So, the caloric content of the baked apples made according to the classical recipe with addition only of sugar makes to 112 calories on 100 g of a product.