The Differences and Benefits of Red, Green and Yellow Apples

For those with liver and gallbladder problems, apples are undesirable. Red, green, or yellow apples are often chosen based on taste preferences. According to experts, the color of the peel also indicates certain beneficial properties of the fruit.

For example, the peel of red apples is especially high in vitamin C, as well as antioxidants that neutralize carcinogenic substances. In addition, the anthocyanins responsible for the red color preserve vascular health. They bind free radicals that are formed as a result of oxidative stress and cause premature cell aging.

Green apples are considered hypoallergenic, experts say. In addition, the chlorophyll in them strengthens the immune system, inhibits the growth of bacteria, relieves inflammation, improves digestion, and removes toxins from the body. At the same time, the opinion that green fruit contains more iron is wrong.

Yellow apples are most useful for those who have liver and gallbladder problems. They also have a beneficial effect on immunity, productive function, heart, and liver. This is due to the carotene contained in this fruit.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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