Snack aisle dilemma

At the snack aisle, people often choose between a whole apple and apple purée, both made from the same fruit but with different effects on the body.

Food matrix concept

The French-speaking Diabetes Society explains that the "food matrix" describes how the form of food affects digestion and blood sugar levels. Whole apples are more filling and have a lower glycemic index compared to purée or juice.

Dietitian's perspective

Dietitian-nutritionist Alexandra Retion highlights the benefits of whole apples, including fiber and antioxidants, while noting that apple purée can be better for digestion and convenience. The choice depends on individual needs and priorities.

Nutritional benefits of whole apples

Whole apples provide antioxidants, vitamin C, potassium, magnesium, beta-carotene, and vitamin E. Eating them with the skin increases their nutritional value, as the skin contains a significant portion of the vitamin C.

Glycemic impact

The International Union of Food Science and Technology and the association Pommes et Poires de France note that whole apples have a lower glycemic index due to their soluble fiber content, which helps regulate blood sugar levels more effectively than apple purée.