Is there any starch in the apple? Chemical composition of apple

Apple is considered to be one of the most useful plant foods on the planet. It contains a lot of vitamins, minerals and other vitally important microelements for the body. However, many people are interested in whether there is starch in the apple and what it can do.

The history of the appearance of fruit

Since ancient times, many legends and legends have been associated with the apple. The most famous of these is the biblical story of the serpent tempter who descended from the Tree of Knowledge to Adam and Eve. Also, many children and adults heard in fairy tales mention of juvenile apples that can stop aging and make people beautiful, as before.

In world history, one of the most interesting is the legend of the Trojan War. The cause of the memorable battle was the apple of discord, which quarreled the gods of Olympus among themselves. Schoolchildren can easily remember how Newton opened his first law. As you know, an apple fell on the head of the physicist, and suddenly the scientist dawned. Right after that, he derived the formula of universal gravitation, which people still use.
In the modern world, when you mention an apple in the head immediately comes the popular corporation Apple. It is this fruit that has become the face of the company that every teenager will recognize today.

As for the exact time and place of appearance of the apple, they have not been established. It is only known that the inhabitants of Asia Minor began to cultivate it. After a long time, the fruit was brought to Egypt, then to Palestine. In Europe, it came only two thousand years ago. Also, historians have established that for several centuries before our era, people have already managed to produce more than 20 varieties. Today there are about 70 of them.

Popular varieties of apples

At the moment, the fruit is divided into two types: winter and summer. It should be noted that all varieties have their pros and cons.

Summer apples are collected mainly in July and August. Their main disadvantage is short shelf life. The fact is that summer varieties very quickly deteriorate, begin to turn black. On the other hand, they are ideal for canning.

The most popular summer varieties:

• White filling . It has good yield and large fruit sizes. Gather in late July.
• Borovinka . This variety has a moderate yield. Fruits are sour-sweet.
• Grushovka . It does not tolerate hot weather, it quickly deteriorates. In Russia it is the first in popularity.
• Melba . One of the latest summer varieties. Gather closer to September. It is characterized by low yield, hence the high cost.
• Chinese . The largest fruit of all summer varieties. Ripens late, the taste is gentle, sweet.

As for winter varieties, their harvest begins to be collected only in October. Such apples are well kept for a long time and are transported without problems. Not tied to a specific air temperature and climate. Shelf life - up to 1 year. The most common winter varieties:

• Calville snow . Very fragrant fruit with a characteristic sweet and sour taste. Resistant to pests and severe frost.
• Pepin . Fruits are solid. In food they can be consumed only 2 months after collection.
• Pervinka . Fruits are cherry-colored, taste sweet and sour. Can not be stored for more than 1 month.
• Sinap . Has oblong fruits with yellow color. Shelf life - up to six months.
• Orlik . Red fruit, sweet flesh. The variety is resistant to frost, so it can be stored until March next year.

Chemical composition

Ripe apples contain a huge amount of useful microelements, which significantly strengthen the body and contribute to the normalization of the work of all its internal systems.

In this fruit there are such important mineral components as phosphorus, sulfur, chlorine, magnesium, calcium and sodium. However, most of all in potassium apples. This substance in them is 4 times more than all other minerals, namely, 276 mg per 100 g of product.

Vitamins contained in the apple: thiamin, pyridoxine, biotin, riboflavin, phylloquinone, beta-carotene, niacin equivalent and many others. Also in it there is a share of folic and pantothenic acid. The chemical composition of an apple is rich in such vitamin groups as PP, A, B, C, E, K and H. This makes the fruit indispensable and extremely useful for all internal organs of a person.

The chemical composition of the apple is also enriched with iodine, manganese, boron, aluminum, rubidium, selenium, zinc, copper, cobalt and other microelements. In the first place among the useful organic metals in the apple is iron. Its composition of 100 g contains more than 2.2 mg.

Starch in apple

Despite the rich composition of nutrients, in many popular fruits there are harmful micro-components. Many people ask themselves: "Does the starch contain in the apple and in what quantity?" It should be noted right away that this substance is a part of 90% of foodstuffs that a person consumes in everyday life. Unlike many other harmful components, starch is dangerous for the body only in large quantities. It can be said that the concentrate of the substance is contained in potatoes, but this vegetable ranks first in popularity throughout the world. In the apple there is starch, but its quantity is very slight and does not harm health. On 100 g of ripe fruit there is only 0.8 g of substance. The harmful daily dose of the component is from 30 g.

Is there starch in the apple immature? This question has been repeatedly answered by scientists around the world. In an unripe apple, the level of starch is really increased, so in this form, fruit in large quantities is not recommended. During the ripening, the harmful micro-component is transformed into sucrose, which, on the contrary, is useful for the organism.

At home, you can easily check whether there is starch in the apple. For this, you need to drop a little tincture of iodine on the fruit pulp. If it remains brown, then the starch in the apple is minimal. If the flesh turns blue (with a purple tint), then the fruit contains a harmful substance.

Food and energy value

One of the most low-calorie and nutritious fruits is an apple. The composition of the product includes a minimum amount of proteins and fats, as well as harmful organic acids. In apples, a high content of carbohydrates and disaccharides, which allows useful substances to quickly split and absorbed into the blood. In addition, the composition of the fruit includes dietary fiber, unsaturated acids and ash, but most of all there is water (86% of the total mass). The energy value of 100 g of apples is approximately 47 kilocalories. In one piece of medium size (6 cm in diameter) contains about 120 kcal. Not without reason for any strict diet, apples are recommended. The composition and caloric content of the product make it attractive for everyday cooking (salads, compotes, etc.).

Benefits of apples

It is proved that daily consumption of a moderate amount of this fruit significantly reduces the level of cholesterol in the blood. The fact is that it contains such useful substances as dietary fiber and pectin. These components remove excess cholesterol from the blood. In one average apple contains 10% of the daily fiber norm, which is badly needed by the human body. It is worth noting that these trace elements are not only in the pulp, but also in the peel.

A ripe apple, vitamins and minerals in which occupy 14% of the total mass, is useful for the prevention of many acute and chronic diseases. In addition, the fruit is prescribed to patients with dysentery, bacterial infection of the gastrointestinal tract, with constipation, colitis and problems with the gallbladder. Apples help to normalize the metabolism, so they are so common in dietetics. The peel contains a lot of vitamin C and antioxidant quercetin, which saturate the body with the necessary acids and break down harmful radicals, such as arsenic and lead.

In what form is apples more useful?

Firstly, it is worth paying attention to whether imports are fruits or not. The apples brought from afar are treated with chemicals so that they can withstand prolonged transport. It is also possible that they were fertilized with harmful additives for accelerated maturation. The origin of local fruits can always be tracked.

As for taste, then sour and sweet apples are equally useful for the body. However, the first are contraindicated with an increased level of acidity of gastric juice and problems with tooth enamel.

It's no secret that in its raw form apples bring the greatest benefit. People with poor digestion are advised to eat fruit in their liver form. Is the starch in the apple after heat treatment? The least of this harmful substance is in cooked and baked fruit. Another common question: "Is the starch in the apple dried?" After this procedure, a lot of harmful components evaporate from the fruit. However, the starch in the apple is in a more stable bond, so this substance after drying remains almost in the same volume as in the raw product.

The damage of apples

It should be understood that not all fruits are equally healthy. With a long apple diet in the human body accumulates coarse fiber. Subsequently, it leads to disruption of the GI tract until the colitis worsens. In the future, without proper treatment, a person can develop gastritis and even stomach ulcers.

People with cardiovascular problems and a tendency to allergies are contraindicated in red varieties. In addition, it is not recommended to consume the fetus, because they contain a substance that secretes cyanide in the stomach , which is extremely dangerous for the body.

Tips for treating apples

With obesity mixed freshly squeezed juices are good. The formulation includes 150 ml of apple, 75 ml of melon, 15 ml of tomato and 10 ml of lemon. The daily dose is 1 cup of drink.

With gastritis for prevention only green varieties are allowed. Eat in unprocessed form without skin in the morning for 4 hours before breakfast. Also, puree from apples has a healing property, so it is recommended for cracks in the skin. To prepare the mixture you need a pulp of fruit and butter in a ratio of 1 to 1.

Storing apples

It is important to remember that winter varieties are more resistant to external influences than summer ones, so they can lie for several months without spoiling.

It is recommended to store apples in a cool place (cellar, cellar). Summer varieties deteriorate a week after harvesting, so they should always be in the refrigerator.

Do not forget that in the apple there is starch, which evaporates after heat treatment. Therefore, the best option for long-term storage of these fruits is sunset.