Green vs. red apples – what’s the health difference?

Apples are one of the most available and beloved fruits: easy to carry, delicious, and full of important nutrients. But does the color have a health significance? And what is better to choose – green or red apple?

Health advantages and disadvantages of green apples

Green apples are known for their sour taste and slightly higher content of dietary fiber. They are rich in flavonols, chief among them quercetin – a strong antioxidant found mainly in the peel. According to research, quercetin may:

In addition, the soluble fiber in the green apple contributes to intestinal health. They are broken down by the intestinal bacteria and form short-chain fatty acids, which may reduce the risk of constipation, irritable bowel syndrome and other intestinal diseases.

Health advantages and disadvantages of red apples

Red apples are also very healthy, but contain different types of antioxidants. The red color is due to polyphenols such as procyanidins and catechins, which are mainly concentrated in the peel. These antioxidants may:

Red apples are slightly sweeter, and are therefore seen as a convenient source of available energy. However, the difference in the amount of sugar compared to green apples is very small – and is not a decisive factor in terms of health.

Apples and weight loss

Both green and red apples are very suitable for a weight loss menu: they are low in calories, rich in fiber and contribute to satiety. Eating an apple as a snack – especially in combination with a protein source such as peanut butter or almonds – can help balance sugar levels and reduce hunger.