For obesity and preventing cardiovascular diseases, eat sweet apples; Diabetics can eat sour apples; For treating constipation, eat cooked apples; For diarrhea, it's best to eat raw apples.
Apple, anciently known as: 'Nai'. The Jin Dynasty scholar Guo Yigong, in his work 'Guang Zhi', wrote: "There are three types of Nai: white, green, and red. Zhangye has white Nai, and Jiuquan has red Nai. The Western regions (then referring to India) have more green Nai, which are made into preserved fruit." The late Han Dynasty scholar Liu Xi, in his 'Shi Ming', stated: "Nai is used to make Nai preserved fruit and Nai oil. Some also call it 'Pingpo'." By the Ming Dynasty, scholar Wang Xiangjin, in his 'Qun Fang Pu', recorded: "Apples come from the northern regions, with those from Yan and Zhao being superior. They are green when raw, and when ripe, they are half-red and half-white or entirely red." It was from this time that the name 'Apple' began to be used.
Traditional medicine believes that apples are sweet and cool in nature, with effects such as promoting the production of body fluids, moistening the lungs, strengthening the spleen, benefiting the stomach, and nourishing the heart, so apples have always been a popular fruit. However, a deeper understanding of apples, especially their nutritional value, relies on the analysis and research of modern science. It is now known that apples contain protein, fat, carbohydrates, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, carotene, as well as calcium, magnesium, phosphorus, iron, zinc, potassium, selenium, malic acid, citric acid, tartaric acid, tannic acid, niacin, pectin, and cellulose. It has only been in recent years that we have gradually come to understand the specific benefits of these nutritional components to the human body.
What modern people are most concerned about is 'obesity', and so many mistakenly believe that fruits contain sugar and are a source of calories. In fact, apples are a low-calorie fruit. Analysis shows that every 100 grams of apple produces 58 kilocalories of energy; depending on the variety, the sugar content ranges from 10% to 15%, including 6.5% to 11.2% fructose, 2.5% to 3.5% glucose, and 1.0% to 5.2% sucrose.