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Apples are high in fiber, vitamin C, and various antioxidants
Apples have many health benefits including that they are high in antioxidants, especially in the peel. Apples are good for cutting the risk of diabetes, cancer, and stroke.
Apples are close to the top of every list of the healhiest fruits. They are a great source of dietary fiber, and are loaded with antioxidants, which can reduce or retard cell damage.
Apples are good for providing fiber, vitamins, and antioxidants that can help improve digestion, boost the immune system, and reduce the risk of chronic diseases such as heart disease and diabetes.
All apples contain both soluble and insoluble fiber which is necessary for proper health. The red color of the peel in red apples also indicates a higher level of antioxidants than those with green or yellow peels.
Eating antioxidants, such as apples, berries, pineapples, and grapefruits or vegetables like spinach and artichoke will help reduce pigmentation.
all fruits are healthy but blueberries have a lot of antioxidants and apples well you know the saying 'an apple a day keeps the doctor away'
Here are some benefits of consuming apples: Apples are packed with essential nutrients such as dietary fibre, vitamin C, potassium, and various antioxidants. These nutrients contribute to overall health and well-being. Regular consumption of apples is associated with a reduced risk of heart disease. The soluble fibre in apples helps lower cholesterol levels, while the antioxidants may help reduce the risk of cardiovascular problems. Apples are incredibly versatile and can be enjoyed in various ways, whether eaten raw as a snack, added to salads, baked into desserts, or juiced for a refreshing beverage.
Berries are extremely healthy, especially blueberries, because they contain lots of antioxidants. Apples are the healthies. Remember a apple a day keeps the doctor away.
Here is an alternative phrasing: DNA damage and the resulting risk of cancer are reduced by antioxidants such as polyphenol and flavonoids which are found in apples.
Coating freshly cut apples in sugar or syrup can reduce oxygen diffusion and thus slow the browning reaction. Lemon or pineapple juices, both of which naturally contain antioxidants, can be used to coat apple slices and slow enzymatic browning