There is no face apple and crisp apple which is more nutritious argument, both are apples, which contain the same basic composition, whether the apple is more face or more crisp will not affect the content of vitamins, trace elements and other nutrients. The essence of the face of the apple and crisp apple is the apple pulp cell cell cell cellulose and insoluble pectin content and nature of the difference, resulting in cell adhesion to the degree of decline and decline in the speed of the different. Ripe apples, if the cellulose and insoluble pectin content is high, its cell adhesion will also be higher, the apple will be more crispy, on the contrary, if the cellulose and insoluble pectin content is low, the cell adhesion will be lower, will lead to the apple surface, it is recommended that in accordance with their own preferred taste to choose the apple can be. Apples are more common in daily life in a class of fruits, apples contain sufficient potassium, potassium can counteract the role of sodium pressure, thus to a certain extent can assist in lowering blood pressure, potassium ions can also expand blood vessels, protect blood vessels, and to a certain extent to reduce the incidence of high blood pressure, strokes, the pectin of apples into the human body, can be combined with the bile acid, absorption of excess cholesterol and triglyceride, the cardiovascular and cerebrovascular have a certain auxiliary protective effect, the pectin of apples into the human body. cardiovascular and cerebrovascular have a certain auxiliary protective effect, but can not be used to replace drug therapy.