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Benefits of Apples
The apple is the pomaceous fruit of the apple tree, Malus domestica of the rose family.
1. Introduction to Apples
Apples are some of the most popular and delicious fruits on the planet, and there is nothing like biting into a bright, red, juicy apple to quench your thirst and satisfy your sweet tooth, all while boosting your health in a major way. The apple is a pomaceous fruit whose tree belongs to the Rosaceae family, and it has the scientific name of Malus domestica.
2. Description
Apples are a crisp, whitefleshed fruit with a red, yellow or green skin. The apple is actually a member of the Rose family, which may seem strange until we remember that roses make rose hips, which are fruits similar to the apple.
3. Antioxidant Benefits
Apples strong antioxidant benefits are also related to their ability to lower risk of asthma in numerous studies, and their ability to lower risk of lung cancer. In addition to their unusual polyphenol composition, apples also provides us with about 8 milligrams of vitamin C. While that amount is not a lot, its still important, especially since the recycling of vitamin C in our body depends on the presence of flavonoids and apples do an amazing job of providing us with those flavonoids.
4. Control your weight
Many health problems are associated with being overweight, among them heart disease, stroke, high blood pressure, type 2 diabetes and sleep apnea. To manage your weight and improve your overall health, doctors recommend a diet rich in fibre. Foods high in fibre will fill you up without costing you too many calories.
5. Get whiter healthier teeth
An apple wont replace your toothbrush, but biting and chewing an apple stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria. As one of the most cultivated and consumed fruits in the world, apples are continuously being praised as a miracle food.


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  • SuperFood - Leeks

    Leeks are popular in traditional European foods because these plants, close relatives of onions and garlic, could be left in the ground during the winter and harvested as needed, providing a rare source of fresh winter produce. The Allium family, to which leeks, garlic, and onions belong, have long been recognized for their cardiovascular benefits. Allicin, the compound that gives these vegetables their characteristic aromas, has antibacterial and anti-fungal properties, is an anti-inflammatory, and may help reduce fat deposits and hardening in blood vessels. Allicin breaks down into components that appear to be strong antioxidants. A diet rich in Alliums tends to lower both blood pressure and low-density lipoprotein (LDL), or “bad” cholesterol, reducing the risk of heart disease and stroke.
    Leeks are a very good source of manganese and a good source of vitamin B6, folate, vitamin C, and iron. This combination of nutrients helps stabilize blood sugar by slowing the absorption of sugars in the digestive tract and assisting in proper sugar metabolism.
    Leeks are among the vegetables that contain measurable amounts of oxalates, which can cause problems for people with kidney disease, gout, rheumatoid arthritis, vulvar pain, or other conditions requiring a low-oxalate diet.
    Nutritional Facts :
    One-half cup of cooked chopped leeks provides 16 calories, 4 g carbohydrate, 0.4 g protein, 0.2 g fat, 0.6 g dietary fiber, 25 IU vitamin A, 2 mg vitamin C, 12 mcg folic acid, 46 mg potassium, 6 mg sodium, 8 mg phosphorus, 16 mg calcium, and 8 mg magnesium.
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