Is there a nutritional difference between red and green apples?
The answer is yes, a little. Let’s get to the core of the argument…
The old saying “an apple a day keeps the doctor away” might just turn out to be a pretty true cliché. Apple nutrition benefits include the ability to improve your digestion — thanks to being one of best high-fiber foods — lower disease-causing inflammation, improve heart health and help you better manage your weight. Plus, apples make a great, portable post- or pre-workout snack thanks to their quick-releasing natural sugars than can raise your energy.
While berries usually get most of the credit when it comes to supplying antioxidants, apples are a close runner-up. With a diverse family of phytonutrients present in apple pulp and skin, some studies have linked the consumption of apples with a reduced risk of certain forms of cancer, obesity, cardiovascular disease, asthma, Alzheimer’s disease and even diabetes.
As for whether a red or a green apple is “healthier”, each has their own nutritional benefits. For those being careful of their carb and sugar intake, green apples come out on top. But the difference isn’t huge. Green apples may also contain slightly more fibre.
If antioxidants are your focus, then red apples win. Again, the difference is small. Red apples contain higher amounts of anthocyanins which are found in the red skin, which offer antioxidant and anti-inflammatory benefits.
Obviously, more important than the red versus green apple debate, or any slight nutritional difference between the two apple varieties, is that we actually eat them — along with an array of other delicious fruits and veggies.
