3.4%
67 kcal

Energy

0.6%
0.4 g

Fat

0.4%
0.1 g

Saturates

16.5%
14.8 g

Sugar

0.1%
0.0 g

Salt

carbs
93%
fat
6%
protein
1%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 67 (280 kJ)
3%
from Carbohydrate 67 (282 kJ)
from Fat 4 (16 kJ)
from Protein 1 (3 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 16.8 g
6%
Dietary Fiber 2.0 g
7%
Starch ~
Sugars 14.8 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 0.4 g
1%
Saturated Fat 0.1 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 1.0 mg
Tridecylic Acid ~
Myristic Acid 2.0 mg
Pentadecanoic Acid ~
Palmitic Acid 58.0 mg
Margaric Acid ~
Stearic Acid 9.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 1.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 16.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.1 g
Linoleic Acid 104.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 22.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 22.0 mg
Omega-6 Fatty Acids 104.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 0.2 g
0%
Essential Aminos
Histidine 3.0 mg
0%
Isoleucine 7.0 mg
1%
Leucine 11.0 mg
0%
Lysine 11.0 mg
0%
Methionine 2.0 mg
0%
Phenylalanine 5.0 mg
0%
Threonine 7.0 mg
1%
Tryptophan 2.0 mg
1%
Valine 8.0 mg
1%
Non-essential Aminos
Alanine 7.0 mg
Arginine 6.0 mg
Aspartic Acid 32.0 mg
Cystine 2.0 mg
Glutamic Acid 19.0 mg
Glycine 7.0 mg
Proline 6.0 mg
Serine 7.0 mg
Tyrosine 3.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 82.3 g
Ash 0.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 3.2 mg
Vitamin A 56 IU
1%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.0 mg
1%
Vitamin B3 (niacin) 0.1 mg
0%
Vitamin B5 (pantothenic acid) 0.0 mg
0%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 0 mcg
0%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.2 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
1%
Vitamin K 1 mcg
1%
Minerals % Daily Value
Calcium 4.0 mg
0%
Copper 0.1 mg
3%
Fluoride ~
Iron 0.2 mg
1%
Magnesium 3.0 mg
1%
Manganese 0.2 mg
8%
Phosphorus 6.0 mg
1%
Potassium 70.0 mg
2%
Sodium 3.0 mg
0%
Zinc 0.1 mg
0%
Apple

About Apple

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family. It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apples grow on small, deciduous trees. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Read More

The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family. It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apples grow on small, deciduous trees. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have been present in the mythology and religions of many cultures, including Norse, Greek and Christian traditions. In 2010, the fruit's genome was decoded, leading to new understandings of disease control and selective breeding in apple production. There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including in cooking, fresh eating and cider production. Domestic apples are generally propagated by grafting, although wild apples grow readily from seed. Trees are prone to a number of fungal, bacterial and pest problems, which can be controlled by a number of organic and non-organic means. About 69 million tonnes of apples were grown worldwide in 2010, and China produced almost half of this total. The United States is the second-leading producer, with more than 6% of world production. Turkey is third, followed by Italy, India and Poland. Apples are often eaten raw, but can also be found in many prepared foods (especially desserts) and drinks. Many beneficial health effects have been found from eating apples; however, two forms of allergies are seen to various proteins found in the fruit.