As per American Dietetic Association, the processes such as peeling, cooking and pureeing generally reduces the fiber content of the fruits or vegetables. To make applesauce you need to peel, cook and mash the apples. But it still retains the enough fiber content and other vital elements such as minerals and vitamins. That is why it still fits into the list of healthy food.
Applesauce is a healthy snack that both children and adults love to savor. You can eat this first thing in the morning to kick start your metabolism. It also serves as good side dish, dessert or a snack while burning the midnight oil. Remember it’s a great food for the babies.
- Fiber – Like apples, applesauce is also a vital source of soluble fiber. It helps to maintain healthy blood sugar levels as well as cholesterol. Pectin in apple help to balance the cholesterol level in the blood efficiently.
- Phytochemicals – Applesauce contains the vital phytochemicals such as phloridzin, quercetin, catechins, and chlorogenic acid. These phytochemicals reduce the risk of Alzheimer’s, type-2 diabetes, cancer, heart disease and asthma.
- Vitamin C – Applesauce provides approximately 80% of the vitamin C compared to other fruits that are rich source of this vitamin.
- Potassium – Applesauce provides ample amount of potassium. This mineral is required to healthy functioning of the heart as well as muscle contraction.
- Carbohydrates– These are the main source of energy for the body. Include applesauce in your diet to build muscles.
How to choose apples for applesauce
You can choose apples that are easily available in the farmers market for making your applesauce. Choose a mix of Cortland, Empires, Granny Smith or McIntosh apples if you want to spice up your applesauce. Older apples are mostly chosen for making applesauce because they would cook faster as they are softer and release the natural sweetness.
How to make applesauce at home
- Apples – 6 large ones (any variety)
- Lemon juice – 1 tbs
- Water – 1/2 cup
- Salt – 1/4
- Cinnamon – 1 piece
Peel, core and chop the apples. combine all the ingredients and put them in a heavy bottomed pan.
Put the pan on the slow flame. Stir a couple of times so the apples do not burn.
Use a fork to check whether the apples are cooked well.
Pureeing the applesauce is optional. Do so only if you want a smooth apple texture. However, remove the cinnamon stick before using the immersion blender.
Cool the sauce and refrigerate it for a week. If you want to store for a couple of months, then store it in the freezer.