Difference Between Red and Green Apples (With Table)

There is a very famous quote or idiom in the English language that – An apple a day keeps the doctor away. This means that a regular intake of at least one apple a day keeps an individual healthy and away from diseases. There are vivid varieties of apples found around the world. It is a very popular fruit and high in nutrition contents.

Red Apples vs Green Apples

The difference between Red Apples and Green Apples is that red color apples are that the taste of the red apples is sweet and juicy with the thinness in the peel of the skin. The presence of nutrient content like – Iron, Magnesium, Protein, etc., is less in the red apples. Whereas comparatively, on the other hand, the taste of the green apples is sour along with thickness in the peel of the skin. The nutrient content of the green apple is more.

Red Apples or Red Delicious Apples are the same variety known so far. It is the most common variety that has been eaten. The origin of the variety took place in 1872 in Peru, Iowa, United States. It was cultivated for a competition by farmer Jesse Hiatt. The taste of the fruit is very sweet and juicy, along with the thin peel over it.

Green Apples or Granny Smith Apples are one of the same variety. It is the third most loved and popular variety in the United States of America. The taste of the fruit is a bit sour and feels tart. It also contains an acidic nature. The origin of the variety is from the continent Australia. 

Comparison Table Between Red and Green Apples

Parameters of ComparisonRed ApplesGreen Apples
TasteThey are sweet and juicy.They are sour.
SkinThinThick
OriginPeru, Iowa, United StatesAustralia
PigmentAnthocyaninChlorophyll
Nutrition ValueThey have fewer nutrients.They have more nutrients.
Protein and SugarThe protein content is less, and the sugar content is more.The protein content is 63% more, and the sugar content is less.

What are Red Apples?

Red Apples are one of the varieties among those of 7500 known varieties of apples in the world. These are also popular as the ‘Red Delicious Apples.’ The variety of this apple was first cultivated by a small farmer Jesse Hiatt in Peru, Iowa, United States, in the year 1872. 

It was cultivated to replace Ben Davis apple variety in the competition organized by Stark Nurseries. And the variety ‘Hawkeye’ of Jesse Hiatt won the competition, and later the company took its rights and propagated it by itself. The scientific name of the variety of the apple is Malus Domestica

The taste of the red apple is sweet and juicy when eaten raw. The appearance of the fruit is hard. The skin or the peel of the fruit is thin, juicy, and red. The color of the skin or the peel of the fruit is because of the presence of special pigments called anthocyanin.

The nutritional content or value of the red apples is low. The content of fiber, protein, iron, magnesium, niacin, potassium, thiamine, vitamin A, vitamin B6, vitamin K, etc., is fewer in number. But the presence of sugar content is higher in the red apples including, the high punch source of the antioxidants.  

What are Green Apples?

Green Apples is also one of the varieties among the 7500 known varieties. The green apple is also known as the ‘Granny Smith Apple.’ The significance behind the name of the variety is that it was cultivated by Maria Ann Smith from the chance seedling. The apple variety was originated in Peru, Iowa, the United States in the year 1868.

The apple bears a tip at the top and has a bit sour taste when eaten raw. The Granny Smith or Green Apple variety is the hybrid of the European wild variety of apple, Malus sylvestris, and the other was the domestic variety Malus Domestica

The apple fruit is a bit hard, and the skin or the peel is thick and juicy. The fruit contains some acidic nature in it. After baking, the green apple remains firm. That is why it is popularly used in baking pies so that it can be sweetened after it. It is reported that after being overripened, the color of the apple changes from green to yellow. Also, in the United States of America, it is the third most popular variety of apples.

The color of the peel is green because of the presence of an excess of chlorophyll pigments. Green apples are high in nutrient values as preliminary scientific reports claimed it as the pivotal food in reducing obesity. Less sugar, high fiber, protein content is good for health.  

Main Differences Between Red and Green Apples

  1. The taste of the red apples is supposed to be sweet and juicy, whereas comparatively, on the other hand, the taste of the green apples is supposed to be sour.
  2. The skin of the red-colored apple is thin, whereas comparatively, on the other hand, the skin of the green-colored apple is thick.
  3. The origin of the apples of red color is from Peru, Iowa, United States whereas comparatively, on the other hand, the origin of the apples of green color is from Australia.
  4. The reason behind the red color of the apples is the presence of a pigment called anthocyanin, whereas comparatively, on the other hand, the reason behind the green color of the apples is the presence of the chlorophyll pigment.
  5. The nutrient content or value of the red apples is less, whereas comparatively, on the other hand, the nutrient content or value of the green apples is more.
  6. The protein content in the red apples is less, and the sugar content of the apples is quite large, whereas comparatively, on the other hand, the protein content in the green apples is approximately 63% higher, and the presence of the sugar content is low. 

Conclusion

Red and Green apples are two different varieties of apples known so far in the world. Both have different nutrition values, taste, origin, color, genetic makeup profile from each other, and many more other factors. It is a bit difficult for one to choose one as the healthy option because they differ with the slightest or marginal difference in them.

The difference in the color of the peel of the fruit is because of the presence of different pigments that as anthocyanin in red and chlorophyll in green. The red tastes sweet and juicy, while the green tastes sour and tart. The red has a less nutrient value while the green one has more.

References

  1. https://www.tandfonline.com/doi/abs/10.1080/07373930802686065
  2. https://www.sciencedirect.com/science/article/abs/pii/S0950329303000223
  3. https://www.sciencedirect.com/science/article/abs/pii/S1537511005000747
  4. https://www.sciencedirect.com/science/article/abs/pii/S0168169911002638
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