In our climate zone are one of the healthiest fruits. These are necessary for the proper functioning of the body, but for a long time people have been arguing about whether they can be consumed whole.
The most controversial part of the apple is not the peel, but the seeds. As Radio ZET explains, they contain amygdalina natural chemical compound that protects the plant against insects and can be dangerous in excess. Therefore, it is better not to eat them.
Apples have only 50-55 kcal in 100 grams (one is usually 150 g, i.e. 75-80 kcal)and this is very little, which makes them suitable for people on a reducing diet. They also have a low GI glycemic index of around 35-38, so they are safe for blood sugar levels.
There are many reasons why you should eat apples. It is worth reaching for them, among others: because they contain vitamins C, A and B group, they are a valuable source of fiber, flavonoids and antioxidants, thus supporting the immune system and the circulatory system.
Eating them reduces susceptibility to colds, (due to pectins that improve intestinal function). Due to the above-mentioned fiber, antioxidants and potassium, eating apples contributes to lowering “bad cholesterol”, reducing the risk of atherosclerosis and circulatory ailments. Your heart will thank you for them.
Theoretically, there is nothing wrong with eating apples with the skin. This is the healthiest part of the fruit, which contains a large amount of vitamins: C, A and E, fiber and antioxidants.
Apples with skin will fill you up for longer, but there is a catch: fruit from the store is often sprayed with chemicals or waxed to make it look good and prevent it from spoiling (that’s why you should consider peeling it). They may also contain pesticide residues on the skin.
However, if you like apples with the skin on, you should wash them thoroughly in water and baking soda to reduce the damage. In the case of fruit from your own orchard or organic farming, there are no major contraindications to eating the peel.
Radio ZET explains that they contain amygdalin, a compound commonly called vitamin B17. It is the plant’s natural defense against and is responsible for the bitter taste of this part of the fruit. In ancient times, amygdalin was even used as a poison.
If you swallow the seed whole, nothing will happen, because in this form it is not harmful. Only after chewing and during digestion is amygdalin metabolized into glucose, benzaldehyde and hydrogen cyanide. It is hydrogen cyanide that can lead to poisoning in large quantities.
The specific toxic dose is individual – it depends on body weight, body tolerance and the type of apple. So there is no need to panic if you accidentally eat a few seeds.
Even 20 seeds (that is, as many as one apple can contain) do not pose a threat. For poisoning to occur, an adult would have to eat at least 150-200 crushed seeds, and often more.
