Many people wonder which variety of apple is more beneficial – red or green.
The distinction between them is not merely in colour; both types differ in taste and nutritional composition, offering distinct health benefits.
Green apples typically have a tart flavour and a thicker skin, making them crisper in texture. In contrast, red apples tend to be sweeter, with a thinner skin. Owing to this flavour profile, red apples are often preferred.
Both types are rich in essential vitamins and minerals. Apples contain antioxidants, pectin, quercetin and flavonoids. They help protect cells from oxidative stress and reduce the risk of chronic liver and heart conditions. In addition, apples are low in fibre and calories, making them a suitable choice for those aiming to lose weight.
There are, however, subtle differences in their nutritional content. Green apples offer a higher concentration of vitamins A, B, C, E and K, compared to red apples.
Conversely, red apples contain greater amounts of iron, potassium and protein. They also offer a higher level of antioxidants.
Some studies suggest that green apples may be more suitable for individuals seeking to reduce sugar intake or to manage weight more effectively.
While nutritional differences exist, the variation in health benefits remains minimal. Green apples may be marginally healthier from a nutritional standpoint, yet red apples are superior in antioxidant content.
For optimal health benefits, experts have recommended including both red and green apples in the diet.
