Green apple is a variety of apple that was first cultivated in Australia by Maria Ann Smith, which is why the apples of this variety are often called Granny Smith apples. Green apples have an even, bright green skin, sometimes greenish-yellow. Their white flesh is hard, crispy, and juicy. Green apples are commonly consumed by fresh eating but it can also be used in sweet recipes such as in pies or cooked with pork or chicken.
Green apples take the lead as the healthier option in some cases. Green apples have less sugar and carbs, and more fiber, protein, potassium, iron, and vitamin K, taking the lead as a healthier variety. The only major difference in nutrition is that of vitamin A, which is almost twice more in green apples as compared to red apples. The antioxidants and flavonoids in apples help prevent respiratory disease, while the fiber helps with digestion and reduces the risk of developing diabetes.
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