An apple is a nutrient-dense powerhouse that has become a popular breakfast fruit. On October 14th, professionals such as dieticians, nutritionists, and chefs, as well as specialists in food and beverage, fitness, and natural medicine,attended the auspicious launch of the Kenya Apple Growers and Exporters Association (KAGEA) at Nairobi’s Ole Sereni Hotel.
The establishment of KAGEA gives motivation for localised studies on the importance of health to Kenyans and how to tap further into fruit cultivation to create a healthier nation. Let’s look at some of the dietary and nutritional, medical, and culinary benefits of the apple; the fruit that keeps the doctor away.
•Dietary and Nutritional Value
Apples are high in dietary fibre and antioxidants, and they include a variety of vitamins and minerals. Dietary fibre regulates digestion and keeps you full. They are high in Vitamins A, C, and E necessary for a strong immune system while antioxidants prevent cell damage.
•Medicinal Value
Apples have been recommended for the treatment of a variety of maladies such as anaemia, respiratory disorders, heart disease, and diabetes. Apples are also helpful in weight loss and cholesterol control and have been linked to a lower risk of heart disease, stroke, and several types of cancer.
•Culinary Value
Apples provide several benefits to cooks and bakers as a healthy and flavorful component in many dishes. They’re ideal for flavouring pies and desserts. They complement savoury foods like pork roast with apples. Apples are a crucial ingredient in many cider recipes and work well as thickeners. Applesauce can be used in place of sugar as a natural sweetener.
Apples are not only sweet and filling, but they are also beneficial to your health. Working with wellness practitioners in Kenya should now be able to explore the qualities as well as how to allow the body to absorb them efficiently, resulting in tastier and healthier dishes served throughout Kenya. Eat an apple today!
Article By Suzy Nyongesa.