Tag Archives: 林檎

Health & Nutrition Facts in Japanese Food 7: Apples

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 7: Apple/Ringo/林檎

“An apple a day keeps the doctor away!”
Well, the Japanese have taken the precept to the letter, and since the apples were first introduced in this country in the second half of the 19 th Century, they have already created more than 17 hybrids and are still coming with new ones!
The only problem may be that the Japanese do not always eat the skin which contains so many nutrients!
Do remember to wash the apples before you eat them, flesh and skin!

For each 100g (edible parts) it contains:
-Energy: 54 kcal
-Water: 84.9 g
-Proteins: 0.2 g
-Fats: 0.1 g
-Carbohydrates: 14.6 g
-Ash: 0.2 g
-Natrium: 110 mg
-Calcium: 3 mg
-Magnesium: 3 mg
-Phosphorus: 10 mg
-Vitamin B1: 0.02 mg
-Niacin: 0.1 mg
-Vitamin B6: 0.03 mg
-Vitamin C: 4 mg
-Dietary (roughage) fibre: 1.5 g


-Combined with Pineapple, or with Chickory, or with trefoil, or with yma, will strengthen the digestive system, help prevent cancer and recover from diarrhea and constipation.

-Combined with konyaku/Devil’s Tongue Tuber, or with wakame seaweed, or with enoki mushrooms, or with grapefruit, will will help combat obesity, prevent cancer and help with blood quality

-Combined with kikurage/jew’s Ear mushroom, or with asparaguses, or with onion, or with egg-plant/aubergine, will help lower blood cholesterol, and help prevent heart diseases and cancer.

-Combined with tomato, or with broccoli, or with Qing geng cai (Chingensai/青梗菜 in Japanese), or with nori/dry seaweed, will hlep prevent cancer, will help combat aging, will help recover from illness and prevent obesity.


Here is a recipe to help lower cholesterol and help prevent heart disease:

Apple: 1 large
Pork: 1 thin cutlet
Garlic: 1 clove (finely chopped)
Salt & pepper: a little
White wine: 1/2 cup/100 cc/ml
Salad oil

Take core out and peel skin (the latter only if you want so!). Cut into thin slices. Cut shallow indents along the cutlet to prevent it from shrinking and curling.
Season cutlet with salt and pepper according to preference.

Heat oil in frypan. Throw in the chopped garlic. Once the nice smell of the garlic comes out add the cutlet and apple and fry.

Fry the pork on both sides until it reaches a satisfactory color.
Add wine, reduce fire to medium and simmer for a while to allow the wine to season the whole!

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French Dessert: Hot Apple Souffle


Apples are everywhere on the markets these days. This is a good time to try something different. It might hot and humid now, but one can appreciate a hot dessert, especially when you are confined within an air-conditioned space all day and night!
Souffle has a repution of a difficult dish to realize. Actually it is dead simple. Once you matsered it, you cannot make a mistake!

INGREDIENTS: For 4 people
Apples: 1kg (green probably best)
Eggs: 6
Butter: 50g
Powder Sugar: 100g
5 Sponge Biscuits or the equivalent in Sponge (Short) Cake
Calvados (French Apple Brandy): 100cc

-Preheat the oven to 200 degrees Celsius.
-Wash the apples and wipe them dry.
-Take off stems, cut in four and cook as they are in a covered saucepan inside the oven for one hour.
-Take out and sieve flesh of apples. Pour this compote into a fry-pan and cook on a small fire for 5 minutes to take out excess water.
-Stop the fire and mix in the 6 egg yolks.
-Beat the whites with 50g of powder sugar. Fold in the beaten whites delicately inside the cooled down compote with a spatula trying to achieve the lightest possible mixture.
-Cut the sponge biscuits and imbibe them with the Calvados.
-Butter and sugar the inside of a souffle dish.
-Pour in half of the souffle mixture.
-Then spread the calvados-imbibed biscuits and top with the rest of the souffle mixture.
-Cook for 15 minutes at 200 degrees celsius.

-Take out and eat at once!

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