Dried apple

1. The sugar content of candied apples is high, and people with diabetes and other people who should not consume too much sugar, it is best to choose some sweeteners instead of candied fruit products;


2. Some preserved apples contain high salt content, and some contain a lot of additives such as sweeteners, preservatives and pigments, so you should pay attention to your choice when eating.


Such foods must be kept in an airtight and dry condition, as sugar can easily absorb moisture from the air, leading to spoilage.


Preserved apples are suitable for the crowd:


It can be eaten by the general population, and diabetic patients are fasting.


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Product Details

Apple is flat and sweet. Each 100g of fresh apple meat contains 15g of carbohydrates, 0.2g of protein, 0.1g of fat, 0.1g of crude fiber, 110mg of potassium, 0.11mg of calcium, 11mg of phosphorus, 0.3mg of iron, 0.08mg of carotene, vitamin B1, 0.01mg, and vitamins B2, 0.01mg, vitamin C5mg, niacin 0.1mg, and also contains nutrients such as zinc, sorbitol, and citronella.


Apple fruit is bright and fragrant, rich in nutrition, can be eaten both fresh and processed, and has medicinal value. ① Apples have high sugar content, mainly fructose, reducing sugar and sucrose, which are easily absorbed by the human body and are good candy products; ② Apples contain more potassium, which can promote the excretion of sodium in the human body, which is beneficial to edema. and high blood pressure patients have better curative effect; ③ apple contains a lot of fruit acid and tannic acid, which helps digestion and astringency, suitable for patients with chronic diarrhea; ④ apple contains more cellulose and organic acids, which can Promotes gastrointestinal motility, treats constipation, inhibits the increase in cholesterol, and reduces blood sugar levels; ⑤ Apples are high in zinc, which has a special effect on enhancing memory; ⑥ Apples are rich in vitamin B and vitamin C, which can prevent hypoxia The formation of nitrate groups has the effect of preventing the occurrence of gastric cancer.



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