As is well-know, apples are rich in antioxidants, flavonoids, pectin, and quercetin that help to protect the cells in the body from oxidative damage. This fruit is also particularly good for the heart, liver, and bowels. However, which apple is healthier to eat?
Dietician Shikha Kumari: “Green apples are sour in taste and have thick skin, which makes them crispier. Red apples, on the other hand, are sweet, juicy, and have thin skin.”
While green apples may contain slightly more fibre, and fewer carbohydrates and sugar too, than red apples – if you want to consume more antioxidants, ensure you include more red apples in your diet. There are also apparently insignificant differences in the nutritional content of red and green apples.
A green apple is a richer source of vitamins A, B, C, E, and K and also contain more iron, protein, and potassium. Studies also state that green apples can be better for those trying to lose weight, Kumari notes, adding: “If you are trying to reduce your overall sugar intake then it is better to switch to green apples. Red apples, on the other hand, contain more antioxidants and are more delicious.”
The dietician is quoted as saying, “Essentially, green apple is equally if not more beneficial than red apple. As mentioned earlier, red apples are more of a household staple, therefore the likelihood of consuming them is higher. Therefore, in the long run, both green and red apples will have the same effect on the body even though green apples have a slightly better nutritional profile.”