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Apple Nutrition Information


Selection

Apples should be firm and have no soft spots. Avoid apples that are damaged or discolored for their variety.

Storage

Keep the apples in plastic bags in the refrigerator after purchasing to prevent further ripening. Apples should keep up to six weeks.

Preparation

Wash apples well and rinse with water. Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.

Varieties

There are about 2500 known varieties grown in the United States. 36 states grow them commercially with the following as top producers, WA, NY, MI, CA, PA, & VA.

Braeburn
Available Oct. through July. High flavor impact. The crisp, aromatic Braeburn blends sweetness and tartness just right. Its color varies from greenish-gold with red sections to nearly solid red.

Golden and Red Delicious
Available year round Goldens firm, white flesh retains its shape and rich, mellow flavor when baked or cooked, making it the preferred "all purpose" cooking apple.

Fuji
Available year round. Fuji's spicy, crisp sweetness makes it an excellent snack or as applesauce. Fuji varies from yellow-green with red highlights to very red.

Gala
Available August through March. Heart-shaped, distinctive yellow-orange skin with red striping. It has a crisp, sweet taste that can't be beat.

Rome Beauty
Available September through July. Baker's dream, but Also a great eating apple. Smooth, blazingly bright red skin with sweet, slightly juicy flesh.

Granny Smith
Available year round. Mouthwatering tartness. Bright green Granny with a pink blush has a crisp bite and a tangy flavor. Its tartness really comes through when baked and saut´┐Żed.

McIntosh
Available October through December. McIntosh is juicy, slightly tart, yet very aromatic with white flesh and a rather tough skin that is two-toned red and green coloring.
Nutrient Units 1 medium (2-3/4" dia) (approx 3 per lb)
-------
138 g

Proximates
Water
g
115.823
Energy
kcal
81.420
Energy
kj
340.860
Protein
g
0.262
Total lipid (fat)
g
0.497
Ash
g
0.359
Carbohydrate, by difference
g
21.045
Fiber, total dietary
g
3.726

Minerals
Calcium, Ca
mg
9.660
Iron, Fe
mg
0.248
Magnesium, Mg
mg
6.900
Phosphorus, P
mg
9.660
Potassium, K
mg
158.700
Sodium, Na
mg
0.000
Zinc, Zn
mg
0.055
Copper, Cu
mg
0.057
Manganese, Mn
mg
0.062
Selenium, Se
mcg
0.414

Vitamins
Vitamin C, total ascorbic acid
mg
7.866
Thiamin
mg
0.023
Riboflavin
mg
0.019
Niacin
mg
0.106
Pantothenic acid
mg
0.084
Vitamin B-6
mg
0.066
Folate, total
mcg
4.140
Folic acid
mcg
0.000
Folate, food
mcg
4.140
Folate, DFE
mcg_DFE
4.140
Vitamin B-12
mcg
0.000
Vitamin A, IU
IU
73.140
Retinol
mcg
0.000
Vitamin A, RAE
mcg_RAE
4.140
Vitamin E
mg_ATE
0.442
Tocopherol, alpha
mg
0.442


Lipids
Fatty acids, total saturated
g
0.080
4:0
g
0.000
6:0
g
0.000
8:0
g
0.000
10:0
g
0.000
12:0
g
0.001
14:0
g
0.003
16:0
g
0.066
18:0
g
0.010
Fatty acids, total monounsaturated
g
0.021
16:1 undifferentiated
g
0.001
18:1 undifferentiated
g
0.019
20:1
g
0.000
22:1 undifferentiated
g
0.000
Fatty acids, total polyunsaturated
g
0.145
18:2 undifferentiated
g
0.120
18:3 undifferentiated
g
0.025
18:4
g
0.000
20:4 undifferentiated
g
0.000
20:5 n-3
g
0.000
22:5 n-3
g
0.000
22:6 n-3
g
0.000
Cholesterol
mg
0.000
Phytosterols
mg
16.560

Amino acids
Tryptophan
g
0.003
Threonine
g
0.010
Isoleucine
g
0.011
Leucine
g
0.017
Lysine
g
0.017
Methionine
g
0.003
Cystine
g
0.004
Phenylalanine
g
0.007
Tyrosine
g
0.006
Valine
g
0.012
Arginine
g
0.008
Histidine
g
0.004
Alanine
g
0.010
Aspartic acid
g
0.047
Glutamic acid
g
0.028
Glycine
g
0.011
Proline
g
0.010
Serine
g
0.011

Other
Caffeine
mg
0.000
Theobromine
mg
0.000




Nutrition Information - Healthy Recipes



source: USDA National Nutrient Database for Standard Reference
Release 18, 2006 - Nutrition and Diet Data



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