Efficacy and function of boiled apples and nutritional value.
After the apple is cooked, it has the effects of benefiting the spleen and stomach, moistening the lungs and pleasing the heart, quenching thirst, removing annoyance and relieving heatstroke. At the same time, the pectin and dietary fiber contained in cooked apples can still play a role in promoting gastrointestinal peristalsis, reducing the absorption of cholesterol in the stomach and intestines, and effectively inhibiting mild diarrhea.
In terms of nutritional value, boiled apples have the benefit of not compromising nutrients. In addition, cooked apples will contain more dietary fiber, which cannot be absorbed by the body, so as to stay in the intestines and promote the growth of intestinal probiotics, thereby playing a role in maintaining intestinal health.
In addition, cooked apples are also rich in a variety of vitamins, minerals, sugar, dietary fiber and other nutrients, which can supplement the nutrients needed by the human body and have certain health effects.
To prepare the boiling apple water.
Ingredients: 1 apple, appropriate amount of water.
Steps: 1Peel and core the apples and cut them into cubes
2.Add an appropriate amount of water to the pot and add the chopped apple pieces
3.Cook until the apples are soft and the juice is thick;
4.Add an appropriate amount of rock sugar to taste.
Precautions: When boiling apple water, control the heat and do not use high heat to avoid the apples turning black. In addition, other ingredients such as red dates, wolfberries, etc. can also be added to increase the nutritional value and health care effect.
How long to cook. Generally speaking, when boiling apple water, you need to boil it until the apples are soft and the juice is thick. As a rule of thumb, it usually takes about 15-20 minutes to cook, depending on factors such as the size of the apple and the cooking pot. If you use a pressure cooker to cook, you can shorten the cooking time, but you need to pay attention to the heat and avoid boiling paste.