Red apples: why they are good and how to consume them

The oldest of smart food: the apple has been recognized by the tradition popular as capable of “get the doctor away”Well before the English term was coined, which defines precisely the foods that keep them away illnesses. I am at least four the beneficial actions confirmed by the science for which we can thank the apples, better if consumed raw and with the peel. And if you are attentive to the figure, go for red apples!

  1. The apple is a perfect one supplement natural polyphenols anti age, which are concentrated in the peel. “In particular, it is rich in quercetin and anthocyanins (only in red), which protect against damage cardiovascular», He specifies Maria Paola Dall’Ertabiologist and nutritionist.

  2. Is the best break hunger for who is a dietas it is very rich in pectinthe fiber that in contact with water turns into a gel: in the stomach it creates a distension of the gastric walls which transmits signals of satiety to the brain. «Not only that: in the intestine, pectin traps the sugars present in the meal and slows down their releasereducing their transformation into fat and decreasing the levels of the fraction of cholesterol “Bad” (LDL) », adds the nutritionist.

  3. Red apples are the main food source of pyruvatean alpha-keto acid concentrated under the skin that stimulates the metabolism energy: «In practice, if you are on a diet and eat less it allows you to burn more fat, saving proteins; if, on the other hand, you make a mistake, it directs the extra calories to the muscles, helping you to accumulate less fat », explains the expert.

  4. The fructose of apples is antistress: after a meal rich in this natural sugar, a spike in the production of sugar occurs at the level of the brain serotoninhormone that gives a feeling of well-being.

Always fresh as freshly picked

It can be recognized by its color orange-red and with a slightly elongated shape. But it is at the first bite that it is unmistakable: the apple Evelina it tastes surprisingly fresh, which makes it perfect, as well as like snacksto make tasty and crunchy insalate or tantalizing finger food, or centrifuges, smoothies and smoothies. It was born in the mountains of Trentino, in the Melinda Valleys, an ideal area for the cultivation of apples. Here the harvest takes place, all by hand, starting from mid-September: the apple Evelina it is therefore found on the shelves from October until July and for all these months it naturally preserves unaltered, thanks to the good level of acidity, its characteristics of freshness, juiciness and crunchiness.

Anti-aging recipe: multicolored salad264119

Ingredients for 2 people: 1 Evelina apple, 1/2 Kale cabbage (curly kale), 50 g of shelled pecans, 40 g of dehydrated cranberries, 1/2 orange, 2 spoons of extra virgin olive oil, 1 spoon of apple cider vinegar, 1/2 teaspoon of salt.

330 calories per serving

Preparation: soak the blueberries in warm water for 10 minutes to soften them. Browse the cabbage with your hands, wash it under cold water and dry it. Cut it into very thin strips. Wash the apple well, cut it in half, remove the core and, without peeling it, slice it into thin slices; sprinkle them with juice orange. Squeeze the blueberries. Combine all the ingredients and season with an emulsion of oil, apple cider vinegar and salt.


For those on a diet: millefeuille of first salt and apples

Ingredients for 2 people: 3 Evelina apples, 1 lemon, 200 g of first goat salt, 3 cm of fresh ginger, 1 handful of new rocket, extra virgin olive oil, salt, mixed peppercorns

160 calories per serving

Preparation: wash the apples, remove the core, slice them thinly and soak them in water and the juice of 1/2 lemon. Cut the first salt into slices and then into wedges. Drain the apple slices and stack them on individual plates alternating them with the cheese, forming many turrets. Grate 1/3 of the ginger, mix it with a tablespoon of the remaining lemon juice, salt, a teaspoon of coarsely crushed pepper and emulsify with 3 tablespoons of oil. Cut the remaining ginger into julienne strips, sauté it in a pan with a little oil, collect it with a perforated spatula and let it cool on absorbent paper. Garnish the apple turrets with the rocket and crunchy ginger and season with the ginger and pepper sauce.


For a light lunch break: vegan salad in the jar

Ingredients for 2 people: 1 Evelina apple, 60 g of bulgur already boiled and drained, 1 Red pepper, 30 g natural shelled pistachios, 70 g of boiled red beans, a few green salad leaves, 2 spoons of extra virgin olive oil, 1/2 lemon, 1/2 teaspoon of salt

370 calories per serving

Preparation: clean the pepper by removing filaments and seeds and blanch it in boiling water, then peel it and cut it into cubes. Wash the apple and cut it into cubes, without peeling it. Drain the beans. Arrange the ingredients in layers in the jar, starting with the bulgur, then the pepper, apple, beans, pistachios, salad. Emulsify oil, lemon juice and salt and sprinkle everything.


For those who play sports: sapple and mango moothie

Ingredients for 2 people
: 2 Evelina apples, 80 g of sliced ​​fresh mango, 100 ml of natural Greek yogurt, cinnamon and star anise powder

150 calories per serving

: peel and cut the apples and mango into cubes. Keep a few cubes aside, sprinkle them with lemon juice, and put the rest to freeze in the freezer for a couple of hours. Blend the frozen cubes with the yogurt until they are smooth and creamy. Pour into two glasses. Add the diced apple and mango kept aside. Sprinkle with cinnamon and star anise.

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