Tag: Raw vs cooked apples

According to a study on applesauce processing, total dietary fiber content can decrease when apples undergo cooking and refining. So, do cooked apples have less fiber? The answer is nuanced, depending heavily on the preparation method and whether the apple's skin is removed.

While heat is known to destroy some vitamins, studies have revealed that certain antioxidants in apples can be enhanced or become more bioavailable after cooking. So, is cooked apple still good for you? The answer is a surprising and reassuring yes, though its nutritional profile shifts from its raw form.

Over 7,000 varieties of apples exist, but they fall into distinct cooking or eating categories. This raises the question: are cooking apples okay to eat raw? The short answer is yes, they are safe, but their characteristic high acidity and firm flesh make them far less appealing than their dessert counterparts.

According to a study conducted by the Free University of Bozen, some cooking methods can actually increase the polyphenol content and antioxidant activity in apples. This provides a fascinating answer to the question: **What happens if we cook apples?** The process alters the fruit's physical and chemical makeup, leading to both losses and gains in nutritional benefits, with significant implications for gut health.