Is apple boiled water really more nutritious? Which varieties of apples are suitable for boiling water?

First of all, boiling apples will not affect their nutrients. Apples are rich in vitamins, dietary fiber, antioxidants and other beneficial ingredients. Boiling apples will only make these ingredients more stable and will not be lost because of high temperature. Therefore, boiling apples can retain the nutrients in apples, and at the same time, it can soften apple fibers and make them easier to digest.

Secondly, different varieties of apples are suitable for different ways to eat. Generally speaking, crisp apples (such as Red Fuji and Guoguang) are more suitable for direct consumption because of their crisp taste and rich juice. Boiling apples needs softer taste. You can choose apples with softer taste after cooking (such as Marshal Huang and Gala apples).

Finally, drinking apple water has many benefits. Apple water is rich in vitamins and minerals, which can promote digestion, enhance immunity and lower cholesterol. In addition, boiled apples can also play a certain antioxidant role and help prevent aging and diseases.

However, it should be noted that the sugar content of apples is not low, and the sugar content of apples will increase after they are cooked. Therefore, diabetics and dieters need to pay attention to moderate drinking.

Generally speaking, boiled apples will not affect their nutritional components, taste softer, and are suitable for people with indigestion. If you want to enjoy the benefits of boiled apples, you can choose soft apples and drink them in moderation.