4 thoughts on “What is the difference between apples and crispy apples”
Amanda
What is the difference between apples and crispy apples The face apple and crispy apples are actually not significantly different from the appearance. The biggest difference is the previously common apple variety "Marshal Huang" (peel yellow), and the common crispy variety "red man" (peel red). However, there are more and more Apple varieties on the market, and most of them are not different.
The essence of apple noodles and crispy is actually caused by the content and properties of insoluble pectin and cellulose in the mature period of the mature period. After the apple matures, due to the effect of ethylene, the content of insoluble pectin in the pulp cells decreases, the content of soluble pectin rises, the fiber content decreases, the adhesion of the cells decreases, and the pulp gradually softes from the hard maturity (that is Change noodles). During the maturity period, the degree of adhesion between cells is moderate, so there will be no "softness" when it is not mature, and it will not be as "soft" as when it is fast. However, due to the differences in apple varieties, the degree and rate of decreased adhesion of the cells have different degrees of decreased adhesion, which causes crispy and surface differences between apples. The peel color is mainly determined by different anthocyanins synthesis content, and the two are two different processes.
The side of apple and crispy apple is large The nutritional value of crispy apples is higher, and the surface apple is generally high in starch!
For example: 6.5 ~ 11.2 grams per 100 grams of crispy apples, 2.5 to 3.5 grams of glucose, 1.0 to 5.2 grams of sucrose; , Vitamin B2, vitamin C and carotene.
The noodles per 100 grams of apple -containing fruit sugar 2.5 to 6.2 grams, 1 to 1.5 grams of glucose, 1.0 ~ 3.2 grams of sucrose; Vitamin B2, vitamin C and carotene.
The knows that most of the apple starch after mature has turned fruit sugar. It can be seen that the more apple content of fructose, the less starch content, so the crispy apple is more nutritious for apple!
Crispy apples have higher nutritional value, and apples are generally high in starch! For example: 6.5 ~ 11.2 grams of fructose per 100 grams of crispy apple, 2.5 to 3.5 grams of glucose, 1.0 to 5.2 grams of sucrose; Vitamin C and carotene. The face of an apple -containing fruit candy 2.5 to 6.2 grams, 1 to 1.5 grams of glucose, 1.0 to 3.2 grams of sucrose; also contain trace element zinc, calcium, phosphorus, iron, potassium, vitamin B2, vitamin B2, vitamin C and carotene. Men knows that most of the apple starch after mature has turned into fruit sugar. From this, the more apple content of fructose, the less starch content, so the crispy apple is more nutritious for apples!
What is the difference between apples and crispy apples
The face apple and crispy apples are actually not significantly different from the appearance. The biggest difference is the previously common apple variety "Marshal Huang" (peel yellow), and the common crispy variety "red man" (peel red). However, there are more and more Apple varieties on the market, and most of them are not different.
The essence of apple noodles and crispy is actually caused by the content and properties of insoluble pectin and cellulose in the mature period of the mature period. After the apple matures, due to the effect of ethylene, the content of insoluble pectin in the pulp cells decreases, the content of soluble pectin rises, the fiber content decreases, the adhesion of the cells decreases, and the pulp gradually softes from the hard maturity (that is Change noodles). During the maturity period, the degree of adhesion between cells is moderate, so there will be no "softness" when it is not mature, and it will not be as "soft" as when it is fast. However, due to the differences in apple varieties, the degree and rate of decreased adhesion of the cells have different degrees of decreased adhesion, which causes crispy and surface differences between apples. The peel color is mainly determined by different anthocyanins synthesis content, and the two are two different processes.
The side of apple and crispy apple is large
The nutritional value of crispy apples is higher, and the surface apple is generally high in starch!
For example: 6.5 ~ 11.2 grams per 100 grams of crispy apples, 2.5 to 3.5 grams of glucose, 1.0 to 5.2 grams of sucrose; , Vitamin B2, vitamin C and carotene.
The noodles per 100 grams of apple -containing fruit sugar 2.5 to 6.2 grams, 1 to 1.5 grams of glucose, 1.0 ~ 3.2 grams of sucrose; Vitamin B2, vitamin C and carotene.
The knows that most of the apple starch after mature has turned fruit sugar. It can be seen that the more apple content of fructose, the less starch content, so the crispy apple is more nutritious for apple!
Crispy apples have higher nutritional value, and apples are generally high in starch!
For example: 6.5 ~ 11.2 grams of fructose per 100 grams of crispy apple, 2.5 to 3.5 grams of glucose, 1.0 to 5.2 grams of sucrose; Vitamin C and carotene.
The face of an apple -containing fruit candy 2.5 to 6.2 grams, 1 to 1.5 grams of glucose, 1.0 to 3.2 grams of sucrose; also contain trace element zinc, calcium, phosphorus, iron, potassium, vitamin B2, vitamin B2, vitamin C and carotene.
Men knows that most of the apple starch after mature has turned into fruit sugar. From this, the more apple content of fructose, the less starch content, so the crispy apple is more nutritious for apples!
It's almost the same, but the VC of Green Apple is high
Mainly depending on the variety!