Green Apples vs. Red Apples: Which One Is Healthier?

Red and green apples are healthy and have similar nutritional profiles. While they have minor differences in carbohydrate and antioxidant content, neither is more nutritious. Choosing the “better” option comes down to personal preference.

Key Differences Between Red and Green Apples

Both red and green apples can be part of a healthy diet and contain similar fiber and vitamin C levels. However, they have subtle differences in taste, calories, and antioxidant content.

• Green apples: Green apples may be slightly lower in calories and carbohydrates than red apples, evidenced by their tart taste. However, the difference is minimal and doesn’t mean they’re healthier than red apples.
• Red apples: Red apples contain higher levels of anthocyanins, which have antioxidant properties and help fight off cell damage from free radicals. However, green apples also contain antioxidants from different sources, such as chlorophyll.
• Apple skin: Apple skin, of both red and green varieties, contains significantly more antioxidants than the flesh. If you’re seeking health benefits, eat your apples with the skin on (no matter their color).

What Creates an Apple’s Color?

An apple’s color is created by plant pigments found in many other fruits and vegetables. In addition to providing apples with their color, plant pigments contain antioxidants, which are responsible for numerous health benefits.

The three main pigments that affect apple color and their health effects are as follows:

• Anthocyanins: Red, blue, or purple pigment; helps prevent cardiovascular disease (CVD), some cancers, diabetes, some metabolic diseases, and infection.
• Carotenoids:Yellow, orange, or red pigments; ajudam a reduzir o estresse oxidativo e protegem o corpo contra doenças crônicas, como DCV, doenças cerebrovasculares, doenças oculares, osteoporose e câncer.
• Chlorophylls:Green pigment; ajuda a reduzir o risco de câncer, doenças de pele, doenças cardiovasculares, desequilíbrios hormonais, problemas gastrointestinais, problemas reprodutivos e urinários, distúrbios do sistema respiratório, distúrbios músculo-esqueléticos e doenças hepáticas.

These pigments create different apple colors depending on their levels. Other factors that affect apple color include:

• Idade
• Apple genetics
• Crop load
• Environmental factors like light and temperature
• Nutrição vegetal
• Root health

Health Benefits of Apples

Regardless of color, apples have numerous health benefits, ranging from boosting your immune system to promoting gut and heart health. Some of these health benefits include:

• Improves cholesterol levels
• Reduces inflammation
• Lowers the risk of heart disease
• Lowers the risk of certain cancers
• Supports healthy digestion due to fiber
• Reduces the risk of osteoporosis
• Protects against cell damage
• Ajuda a controlar o peso

Eating red or green apples can be part of a healthy diet. The best apple is the one you enjoy the taste and texture of, and will eat regularly.

Varieties of Red and Green Apples

To help you choose your next apple, consider the following varieties of red and green apples.

Red apple varieties include:

• Império
• Fuji
• McIntosh
• Red delicious
• Royal gala

Green apple varieties include:

• Golden delicious
• Granny smith
• Orin

Some apples, like Pink Lady and Honeycrisp, fall somewhere in the middle and have both light red and green pigments.

Qual deles tem melhor sabor?

Cada variedade de maçã tem seu próprio perfil de sabor ligeiramente diferente, mas a cor também pode afetar a forma como você percebe o sabor de um alimento. Geralmente, as maçãs vermelhas são consideradas mais doces e as verdes são mais picantes e crocantes.

Em um estudo, as pessoas comeram a mesma variedade de maçã, tingida artificialmente em tons de amarelo, verde, vermelho e azul. Os pesquisadores descobriram que as pessoas gostavam menos das maçãs vermelhas escuras, embora as maçãs devessem ter o mesmo sabor.

As pessoas perceberam que as maçãs vermelhas mais escuras eram menos crocantes e mais adstringentes do que as maçãs amarelas e verdes.

Estudos limitados comparam as reações das pessoas às verdadeiras maçãs vermelhas ou verdes. A decisão se resume à preferência pessoal.