The one reason to pick green apples over red apples

Who doesn’t love the taste and crunch of a Fuji or Honeycomb apple? Nature’s delight.

However, emerging research shows that green apples, like Granny Smiths, could pack a nutrient punch to boost your immune system and bodily functions that our red favorites do not.

Green apples are chalked full of nutrients

One study published in 2017 found that the peel and pulp of green apples contain a greater concentration of amino acids compared to red apples. In other words, green apples are a greater source of amino acids used to build the proteins our bodies require to carry out critical functions. And the benefits don’t stop there.

Green apples also contain more dietary fiber, vitamins A, B, and C, than red apples. These three vitamins are an important part of keeping your skin healthy. And, well, dietary fiber can help out anyone who really needs to go, as the additional dietary fiber supports good bowel health. And it doesn’t stop there; the antioxidants found in green apples are known to “prevent DNA damage and various forms of cancer,” says biologist Robert Skopec. The fiber content also helps the body regulate one’s cholesterol level.

Researchers at the University of Iowa published a study in 2015 that showed that eating green apples and green tomatoes can slow muscle aging. The skins of these fruits contain ursolic acid and tomatidine, which scientists have found to “dramatically reduce age-related muscle weakness and atrophy in mice.” Research into how these materials could be used in medicine to support human health continues.

So, if you are willing to tolerate the sour taste, green apples can help you reach your health goals. If you can’t handle the sour flavor, you can always add some nut butter to soften the blow to your taste buds.

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