What are the benefits and harms of soaked apples for human health

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 loved by both adults and children. But, unfortunately, not everyone knows who can eat them, and who better to refuse.

Soaked apples composition

It is a very useful and vitamin product that contains many different vitamins and minerals.

The composition of apples contains:

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

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

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

The benefits and harms of pickled apples

Fruits prepared in this way contain a large amount of ascorbic acid. When soaking, especially with viburnum or cranberries, 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. Pickled fruits also boost immunity.

Studies have shown that the health benefits of apples depend on their color. Green fruits contain more iron, which has a beneficial effect not only on the functioning of internal organs, but also restores the structure of the skin and hair. It is green fruits that help to quickly assimilate fatty foods, and also very rarely cause allergic reactions.

Soaked apples are recommended after heavy meals.

Apples are useful for diseases such as:

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

An equally important advantage is that they are able to whet the 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 vitamins A and B. Also, fruits prepared in a similar way can have a beneficial effect on the nervous system of both the mother and the child. The trace elements that make up them take part in the formation of teeth and bone tissue.

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

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

Not recommended for people with:

• gastritis;
• stomach ulcer;
• heartburn;
• an increased level of stomach acidity.

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

Ways to make soaked apples

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

The most nutritious are sweet apples. Therefore, they are not recommended for people who are watching their figure.The least amount of sugar is found in simple and sour fruits.

The easiest recipe for soaked 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 tbsp. l. salt (with a slide);
• twigs and leaves of cherries, currants, raspberries.

Apples must be rinsed under running water and dried with a paper towel.

Place half of the prepared twigs and leaves on the bottom of the container. Put fruits 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 spice as it can kill the taste of apples.

Preparing the marinade:

1. The first thing to do is to boil a liter of clean water. Put sugar, salt in a 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 apples into the finished mixture.
4. Put oppression on top and install the load. For the first 7 days, the apples will pick up a little water, so you will need to add the marinade.
5. After 10 days, remove the container to a cold place. A cellar would be a good option.
6. After 45 days, you can start tasting.

For apples to be tasty and aromatic, it is necessary to use fruit without defects.

Pickled apples with rowan

This recipe has been used for many years. It takes a minimum of time and ingredients to cook apples this way.

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 cools down, you need to prepare berries and fruits. Sort the apples and mountain ash and wash well under running water. Then put them in a container (alternating layers) and fill with 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 place in a cool place. This will give the apples a pleasant smell and taste.

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