Is it any effect on people to eat apples that have been washed in hot water and have changed color?

There is no effect, but blanched apples will lose a lot of nutrients, such as sugar, protein, potassium, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, and also contain zinc and sorbitol, orange, vitamin C and other nutrients. Please be careful!

It's okay! Apples change color after being scalded in boiling water, which is caused by the chemical reaction between malic acid and iron in water, and the nutritional value will be affected to a certain extent, but only on the surface that comes into contact with water.

Basically, it will not have any effect, because when it changes color, it will not affect the human body because of the color reaction of the iron element in the apple when it meets the oxidation reaction of air, and it can be eaten.

It didn't matter, but the red pigment on the appearance of the apple fell off. Peel off the skin and eat it, remember that when I was a child, I used to boil pears in boiling water to cure cough. After cooking, there is no color, but try not to scald it with boiling water, which will damage the nutritional value.

There are a lot of ferrous ions in apples. Hot water scalding accelerates the oxidation of iron. Turns into iron ions. So it turns brown. The same is true for apples cut at room temperature to change color.

This apple does not affect health. But due to the high temperature, the vitamin C of the epidermis is destroyedTherefore, the nutritional value is not as high as that of fresh apples.

It's just that some of the vitamin C will be lost. Never mind. When I was a child, I used to eat boiled pears and apples.

It is not harmful to health, but it is oxidized and has no nutrients.

It won't have much effect, but eating too much will still have an impact on the body.

My classmate was born in winter, and during confinement, she had to eat fruits, but she couldn't eat raw and cold things, so she ate apples with boiling water, and I didn't see any bad effects

Actually, in the winter, I am afraid of the cold, and I usually eat apples with hot water first, I feel that it is better to soak them with the skin, and then, when the apples are not very cold, quickly peel and eat them, haha, I do this on the plate, or drink some hot water before eating cold fruits... Padding your stomach warms your stomach.

Apples can be eaten again after being scalded with boiling water, but there may be some loss of nutritional value, and it is recommended that you can eat them after ordinary washing. After apples are scalded in boiling water, the peel will change color, which is only a phenomenon due to the chemical reaction between malic acid and iron in water, which is edible, but the nutritional value has a certain impact. If there are blood beads after scalding with boiling water, it is actually a normal change, mainly because the cells of the epidermis are damaged and ruptured by water heat, and the substances in the cells run out, forming blood beads, which are red anthocyanins.

Under normal circumstances, the color of the apple is relatively red, the anthocyanin content is relatively high, then the color of the blood beads will be more red, this is a normal phenomenon, and the apple can still be eaten, but it is not recommended to eat it after scalding it with hot water, in fact, it can be eaten after washing it with ordinary water.

And because the peel of an apple has a lot of vitamins and other nutritional value, when eating an apple, I hope that it can be eaten with the skin after it has been cleaned ordinarily. And because the nutrients may be missing after boiling water, although you can continue to eat, it is recommended not to scald with boiling water.

When apples and other fruits are scalded with hot water, the sweetness decreases and the acidity increases, but they can still be eaten without any effect on the body.

The apples have been scalded with boiling water and have been oxidized, so they have changed color.

1. Apples contain an oxidase, when the skin of the apple is peeled, the air meets the pulp, and the organic matter in the pulp is oxidized and discolored under the catalysis of oxygen enzyme, and the apple becomes an unsightly black-brown.

2. The discoloration reaction is mainly due to the presence of phenolic compounds in these plants. Phenolic compounds are easily oxidized to quinones, that is, they change color and turn yellow, and the color gradually deepens with the increase of the amount of reaction, and finally turns dark brown.

3. Before the tissue is damaged, phenol oxidase exists in the organelles and cannot be in contact with phenolic compounds, and the oxygen in the air cannot enter, so there is no oxidative discoloration reaction.

When the cell tissue is damaged, phenol oxidase is released to contact with phenolic compounds, catalyzing the oxidation of phenolic compounds, coupled with the action of oxygen in the air, a discoloration reaction will occur.

4. After the apple changes color, the vitamin C content will be reduced, which will affect the nutritional value. To prevent the apple from changing color after cutting, the best way to keep it out of contact with the air is to soak the apple in salt water.

1. Apples scalded with boiling water do not affect consumption. The appearance of the apples that have been scalded may not look as good as before, and the taste will still be the same. In some regions, there is a habit of cooking apples when they are old, so don't worry too much.

2. The nutritional value of blanched apples will be lost, but only on the surface of contact with water, and the apple peel is easy to be contaminated with pesticides, so it is generally peeled and eaten apples, so even if there is a loss, the impact is not large.

3. The skin of blanched apples will turn brown because the anthocyanins in apples are oxidized at high temperatures, and they become brown after oxidation.

4. Apples are alkaline foods, and eating apples can quickly neutralize excessive acids in the body, enhance physical strength and disease resistance.

Eating apples, some people say that eating with the skin is nutritious, yes, although the skin contains some nutrients, but because the skin is easy to be contaminated with pesticides and contact pollution, it may not be clean, so it is still peeled and eaten hygienic. If you can't eat an apple at once, you can cut off half of the skin and stick it on the cut surface with plastic wrap to clean the air inside, and it can be kept for several hours without changing color, or slightly discolored. Try? Seek adoption.

When it's cooked, it changes color! Generally, there will be a difference in color between raw and cooked foods.

It can be eaten, which is the reaction of the pigment on the surface of the apple after high temperature, and the apple blanched by boiling water is only partially lost in nutrients. However, it does not affect consumption.

Apple, a bulk fruit of the Rosaceae family, is not only the most important fruit in China, but also the most widely planted and most productive fruit in the world. Its taste is sweet and sour, and it is rich in nutrients. According to the determination, every 100 grams of apples contain fructose grams, glucose grams, sucrose grams; It also contains trace elements such as zinc, calcium, phosphorus, iron, potassium and vitamin B1, vitamin B2, vitamin C and carotene.

There is a saying in the United States: "If you eat an apple at every meal, you don't need to call a doctor". Although this statement is an exaggeration, the nutritional and medicinal value of apples can be glimpsed from this.

And because the nutrients contained in apples are both comprehensive and easy to be digested and absorbed by the human body, they are very suitable for infants, the elderly and the sick.

It should be as long as the apples are boiled in boiling water.