Know what’s on your plate
Apples
Calories & nutrition facts
frozen, unsweetened, unheated, includes foods for usda's food distribution program
Nutrition facts
Per 100 g% DV- Calories 48 kcal —
- Protein 0.3 g 1%
- Carbohydrate 11 g 4%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 1.3 g 5%
- Sugars 10 g —
- Sodium 3 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0.1 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.04 mg 0%
- Pantothenic acid (B5) 0.05 mg 1%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 1 µg 0%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 4 mg 0%
- Iron 0.18 mg 1%
- Magnesium 3 mg 1%
- Phosphorus 8 mg 1%
- Potassium 77 mg 2%
- Zinc 0.05 mg 0%
- Copper 0.06 mg 6%
- Manganese 0.17 mg 7%
- Selenium 0.2 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 48 | 0.3 g | 11 g | 0.3 g |
| 1 × cup slices | 173 g | 83 | 0.5 g | 19 g | 0.6 g |
| 2 × cup slices | 346 g | 166 | 1 g | 38 g | 1.1 g |
| ½ × cup slices | 86.5 g | 42 | 0.2 g | 9.5 g | 0.3 g |
| 3 × cup slices | 519 g | 249 | 1.5 g | 57 g | 1.7 g |
| 4 × cup slices | 692 g | 332 | 1.9 g | 76 g | 2.2 g |
Similar foods
- Gala appleraw, with skin, includes foods for usda's food distribution program57 kcal / 100 g
- Fuji appleraw, with skin, includes foods for usda's food distribution program63 kcal / 100 g
- Dried applesulfured, uncooked243 kcal / 100 g
- Apple juicefrozen concentrate, diluted, without added vitamin C47 kcal / 100 g
- Cooking appleraw, flesh only, weighed with skin and core27 kcal / 100 g
- Manzana50 kcal / 100 g
- Crabapplesraw76 kcal / 100 g
- Dehydrated applelow moisture, sulphured, uncooked346 kcal / 100 g
Questions about Apples
How can you stop a cut apple going brown?
Brush the cut surfaces with lemon juice, or submerge the slices briefly in cold water with a little lemon juice. For a lunchbox, keep the pieces tightly wrapped or in an airtight container.
Can you freeze apples?
Yes. Peel and slice them, toss with lemon juice, then freeze in a single layer before packing into a container. Use the slices straight from frozen in pies, crumbles or porridge; thawed apple will be soft.
How do you bake apples in the oven?
Core whole apples, score a shallow line around each middle and fill the centres with oats, raisins and a little butter. Bake at 180 °C for about 30–40 minutes, until tender when pierced.
Which apples are best for apple pie?
Choose firm apples that keep their shape and have a sharp flavour; cooking apples give a soft, tangy filling, while eating apples can add sweetness and texture. A mix works well, and a little lemon juice brightens the filling.
What can you use instead of apples in a crumble?
Pears make a close substitute: peel and core them, then use them just as you would apples, adding lemon juice if they are very sweet. Rhubarb also works, but needs more sugar and benefits from being mixed with another fruit.
What is the difference between a cooking apple and an eating apple?
Cooking apples are usually tarter and soften into a fluffy texture when heated, which suits sauces, pies and crumbles. Eating apples are generally sweeter and firmer, so they are better for snacks and salads.
Should you keep apples in the fridge?
They keep crisp for longer in the fridge, ideally in the crisper drawer and away from strong-smelling foods. Keep them separate from delicate produce: apples release ethylene, which can speed up ripening.
Source: USDA FoodData Central 171694 · per 100 g · carbohydrate per EU label, fibre excluded
