Apples are one of the most healthy fruits. How to freeze a product for long-term storage, as well as the beneficial and harmful properties of this fruit are described below.

Composition and calorie content of frozen apples

Modern selection includes a large number of varieties of different colors and tastes, due to differences in the chemical composition of the fruit.

On average, 100 g of raw fruit contains:

• 85.56 g of water;
• 0.26 g of protein;
• 0.17 g of fat;
• 13.61 g of carbohydrates.

Apples are a source of micro and macro elements, among which the most significant part is occupied by potassium, phosphorus, calcium and magnesium . Also, the content of sodium and iron is proved in the fruits. Fruit attracts the attention of nutritionists and the presence of a variety of vitamins.

Using 100 g of the product, the body receives:

• 54 UI of Vitamin A (retinol);
• 4.6 mg of vitamin C and 0.17 mg of vitamin E;
• B vitamins and vitamin K.

Fresh fruit calories range from 35 to 52 kcal per 100 g (depending on the sweetness of the variety).

The benefits of frozen apples for the body

After freezing, up to 90% of the useful substances contained in the fresh product are retained in the fruits. In order not to reduce this percentage, it is better to eat fruit without heat treatment. From frozen cubes, you can make smoothies or add them to porridge. Baked fruits or pie filling will retain micro and macro elements, but lose in the content of vitamins (especially vitamin C). Did you know? In many European cultures, the apple is a symbol of youth and immortality. In Celtic, paradise was called Avalon, which means “country of apples”.

Children

Green apple puree is one of the first foods for infants, since it practically does not cause allergic reactions.

• Also, a delicious and beautiful fruit will provide children with:
• increase immunity;
• digestion improvement;
• gum training during teething;
• cleaning teeth from plaque.

Adults

• Useful properties of apples for the human body are:
• pectin and fiber improve the microflora and intestinal motility, normalizing digestion;
• antioxidants and pectin strengthen the cardiovascular system, improve blood circulation and reduce bad cholesterol;
• with dyskinesia, fruits with a green peel (sweet and sour) have a choleretic effect;
• the presence of fiber and low calorie fruit contribute to weight loss;
• gum massage.

Important! Fruit acids soften tooth enamel, so dentists recommend brushing your teeth no earlier than half an hour after eating apples, and immediately after eating it is advised to rinse your mouth with water. If the cut fruit quickly turns brown inside, it contains a large percentage of iron, which is oxidized in air. This fruit is especially useful for anemia and low hemoglobin content.

Features are when eating apples by pregnant and lactating women:

• green fruits are considered the safest, since red fruits, in some cases, can cause allergies and contain more sugar;
• improvement of digestion and prevention of constipation is especially relevant during the period of expectation of the child;
• the iron content allows you to restore hemoglobin levels and normalizes blood pressure.

Contraindications and the harm of frozen apples

• The fruit has a small number of contraindications, which include:
• stomach ulcer and duodenal ulcer;
• urolithiasis disease;
• proven negative effect on tooth enamel of fruit acids and sugars with frequent use;
• in case of exacerbation of gastritis, fresh fruits should be excluded, while you can eat baked, without adding sugar.

Some sources cite diabetes as a contraindication for eating sweet apples, however, recent studies by the American Diabetes Association suggest the possibility of eating these fruits. Advice is also given to eat them with a peel (subject to organic cultivation). But the juice should be completely excluded from the menu, as well as jams, jams and jams.

Important! Hydrocyanic acid contained in apple seeds can lead to poisoning, while other active substances have an anti-cancer effect. It is forbidden to eat more than 5 seeds per day, as well as their use by children, pregnant and lactating women.

Young children and pregnant women should give preference to local green varieties that are not subjected to long transportation, since their surface can be treated with harmful chemicals. It is necessary to thoroughly wash the fruit, as well as cut the peel from the fruit, whose origin is unknown.

The product is an integral part of many weight loss diets, however, it is not recommended to follow a mono-diet consisting solely of apples . In this case, an excess of fruit acids and coarse fiber may form in the body, which will lead to problems in the digestive system.

Rules for eating frozen apples

Focusing on the daily norm of sugars for a healthy person (about 50 g) and the average sugar content in one fruit (about 10 g), 5 apples can be considered the daily norm . Many nutritionists call the figure 2-3 fruits, as a person usually consumes other foods containing sugar per day.

In diabetes mellitus, this amount is 1-2 large fruits or 2-3 small . Apples are recommended to be consumed half an hour before the main meal, as this fruit enhances the secretion of gastric juice in the body.

Video: How to freeze apples for the winter

How to freeze apples to preserve the vitamin composition?

In order for the frozen fruits to bring maximum benefit, the following harvesting conditions should be provided:

• prepare fresh and ripe specimens, without damage and rot;
• use modern freezers with the “quick freeze” function and storage at temperatures from –18 ° C;
• use airtight containers or vacuum bags so that the product does not lose moisture.

Important! After the product has been thawed, it must not be re-frozen, therefore it is recommended to use containers or bags in one portion (for pie, casseroles).

Recommendations for freezing apples

It is not difficult to freeze these fruits, it is enough to adhere to the following recommendations:

• pre-washed and chopped fruits should always be dried and only then put them on the freeze;
• so that the fruits do not darken, they are placed in water with salt or lemon juice for 15 minutes, then dried and frozen;
• when frozen, sweet varieties (Gala, Fuji) retain their taste better, and varieties commonly used for baking (Granny Smith, Golden Delishes) will be more dense;
• fruits can be frozen in slices or cubes, in the form of mashed potatoes, in sugar or sugar syrup, and even whole (after core removal). The latter option is then used to prepare baked fruit in dough or with filling.

So that when frozen, the slices do not darken, they are kept in salted or acidified water for 15 minutes

Frozen apples can become a source of vitamins and nutrients in the winter. Such a harvest is most optimal in the case of a large freezer and a harvest of environmentally friendly fruits on your own site.