It does, however, contain less than fresh, whole apples, which also contain a significant amount of fiber. Polyphenols also help to ease inflammation in the body.Īs apple cider isn’t filtered, it has more polyphenols than apple juice. They can help the body to fight against free radicals and cell damage, lowering your risk of certain types of cancer, diabetes, and heart disease. In 1 cup (8 ounces) of apple cider, you’ll find:Īpple cider also has several other vitamins and minerals, such as:Īpple cider contains polyphenols, which are compounds in plants that act as antioxidants. Still, cider does have some amazing health benefits. As it’s only the juice, the amounts are smaller. While it typically refers to fresh-squeezed, unfiltered apple juice in the states, “cider” in other parts of the world refers to an alcoholic beverage that most Americans know as “hard cider”Īpple cider has many of the same nutrients as fresh apples. is different from cider in other countries. Apple juice, on the other hand, is filtered juice that’s been heated to 190 F during processing.Ĭider in the U.S. It may or may not be pasteurized, which is the process of heating the liquid to a certain temperature to kill bacteria. It still has some pulp, as well as more vitamins and minerals. While both products contain juice squeezed from apples, the process is a bit different. You often hear people referring to apple cider as apple juice and vice versa. It doesn’t get much better than going to an apple orchard to handpick apples, except maybe enjoying a cup of fresh-squeezed apple cider. Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at. And you can always try making a pumpkin spice hot apple cider, although we may stop talking to you if you do. Processed juice may be too sweet an ingredient. Typically, though, recipes calling for apple cider should use apple cider. Which you should buy comes down to personal preference. Apple juice can often be found elsewhere in stores, where it can remain stable. Because it can ferment, it's usually found refrigerated. Generally, cider is the hard stuff: Crushed apples with minimal processing. The US Apple Association, a nonprofit trade organization that represents growers nationwide, indicates that apple juice can be made from concentrate, which is why you might see water as the first ingredient on the label. We continue to offer the cider label since some consumers simply prefer the traditional name for apple juice." One company, Martinelli’s, states in its company FAQ that their two drinks are the same in every way except the label: "Both are 100 percent pure juice from U.S. The cider may be pasteurized, or the cider and juice may actually be more or less identical. Each state allows for a slight variation in what companies are allowed to call apple cider versus apple juice. It’s also often lighter in color, since the remaining sediment of cider can give it a cloudy appearance.īut that’s just the Massachusetts standard. It’s typically sweeter, possibly with added sugar, and may lack the stronger flavor of its relatively unprocessed counterpart. That’s the cider that ends up on store shelves.Īpple juice, on the other hand, takes things a step further-removing solids and pasteurizing the liquid to lengthen its shelf life. A machine squeezes the layers and strains out the juice into cold tanks. To make cider, the apples are ground into an applesauce-like consistency, then wrapped in cloth. But apple cider is raw, unfiltered juice-the pulp and sediment are intact. But what’s the difference between apple juice and apple cider?Īccording to the state of Massachusetts, home to a variety of apple-picking destinations, both apple juice and apple cider are fruit beverages. Crisp and fresh, they practically beg to be crushed and pulped into liquid. In a time before pumpkin spice went overboard with its marketing, people associated fall with fresh apples.
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