Many people with poor digestion or dental problems may experience discomfort from eating raw apples, so they choose to cook them. So, are the nutrients in apples still present after cooking?
In fact, cooking apples does not significantly affect the absorption of nutrients. This is because elements in apples such as potassium and magnesium, as well as pectin and dietary fiber, are not heat-sensitive.
Although vitamin C in apples is sensitive to heat, its content is not high. Even when eaten raw, it is far from meeting the daily requirement for vitamin C. According to the "Chinese Dietary Guidelines," the recommended daily intake of vitamin C is 100 milligrams. However, a 100-gram apple contains only 12 milligrams of vitamin C. Following the guidelines' recommendation of 200 grams of apples per day, the amount of vitamin C obtained from apples would only be 24 milligrams.
In addition, apples are not the only ones; pears, peaches, and others are similar, as their vitamin C content is not very high, so cooking them is not a problem.
It is worth noting that cooked apples are easier to digest, but the sugar in them can cause blood sugar fluctuations, leading to a relatively rapid increase in blood sugar levels.