Archive for Apple
Pears and apples are also high in water content. Eat them with the peels for extra fiber, which will keep you full longer. Experts recommends whole fruits rather than fruit juice. Not only do you get more fiber, you have to chew the fruits. This takes longer and requires some exertion. You actually burn a few calories chewing, as opposed to gulping down a smoothie.
There will be nutrient and caloric variance in apples depending on many variables such as what is the species of the apple and where the apples are grown. For example a Granny Smith apple will be different than a Red Delicious variety.
Where the fruit is grown also comes into play with such variables as minerals in the soil the trees are grown in, which can affect mineral content of the apples when mature. For example an apple grown in northern California will have a slightly different make up than a similar type of and variety of apple grown in New Zealand.
Apples are a good source of many important vitamins, minerals and various nutrients. For example apples are great source of Potassium ( 195mg per medium sized apple) and other nutrients such as calcium, magnesium, phosphorus, vitamin A, vitamin C, beta carotene, Lutein + zeaxanthin, and many other nutrients in small or trace amounts.
Calories in an Apple (raw with skin)
The Calories in an Apple range from approximately 53 calories for an extra small apple (2-12 inch diameter) up to about 116 calories (for a large apple of approximately 3-1/4 inch diameter). The vast majority of the calories in an applecome from carbohydrates.
The main carbohydrates are composed primarily of sugars and some fiber. The predominant sugars that make up the total sugar calculations are sucrose, glucose (dextrose), and fructose.
For example, the breakdown of sugar in a medium apple with 18.91g of sugar is as follows: (Sucrose: 3.77g , Glucose (dextrose): 4.42, Fructose: 10.74g)
How many calories in an apple is also determined by the weight and size or preparation. Below is a chart that breaks down various common apple sizes and common preparations such as if you slice up the apples or quarter or chop them.
Simple Juicing Recipes
So the key is combining these high yield fruits and veggies in a manner that are easy to prepare, efficient in juicing, and off course taste great!
I like to use cucumber as the base of most of my recipes since it’s not too strong of a flavor and easy to prepare. I just quickly chop it according the opening of my juicer, and include skin and all. The skin adds a bit more flavor that you may or may not enjoy, but for nutrition purposes and ease of use, I go for it skin and all.
Carrots and apples can be used separately or in combination to add sweetness to your recipe and does a great job of masking unpleasant flavors you might feel the skin of the cucumber might add. I don’t even bother peeling the carrot for sake of being efficient. Just do a good scrub down of the carrot being using it. Same with apple, skin and all is the way to go.
Celery is another great high yield vegetable that is super easy to implement into your juicing recipes. Like the other fruits and vegetables mentioned above, celery also has a relatively long life in your refrigerator if stored correctly.
Here are a few examples of easy juicing recipes you can follow:
3 medium carrots
1 medium apple
2 medium carrots
1 medium apple
½ medium cucumber
4 medium carrots
4 celery stalks
Today I started juicing my Carrots, Apple, Celery and drinking Lemon Tea with Stevia.