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Rich in vitamins and fiber, naturally sweet and low in calories.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fruits (120 g) has 62 calories. That works out to 52 calories per 100 g. It contains 15.6 g of carbs, 0.8 g of protein, 0.2 g of fat and 2.8 g of fiber. Its 30 mg of Vitamin C covers 33% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
62
KCAL / 120G
Carbs
15.6g
· 6% DV
Protein
0.8g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 93% · Protein 5% · Fat 2%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 62 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.2 mg | 0% |
| Total carbohydrate | 15.6 g | 6% |
| Fiber | 2.8 g | 10% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 62 kcal |
| 1 slice (thin) | 50 g | 26 kcal |
| 1 piece (small) | 80 g | 42 kcal |
| 1 serving (small) | 80 g | 42 kcal |
| 1 slice (thick) | 80 g | 42 kcal |
| 100 g | 100 g | 52 kcal |
| 1 cup (diced) | 100 g | 52 kcal |
| 1 cup (chopped) | 150 g | 78 kcal |
| 1 piece (large) | 180 g | 94 kcal |
| 1 serving (large) | 200 g | 104 kcal |
Calculated from 52 calories per 100 g.
Yes, eating a variety of whole fruits every day can be part of a healthy diet. Different fruits provide different fibers and plant compounds, so rotating colors and types is useful. Choose whole fruit more often than juice, which is less filling.
It depends on whether the fruit is ripe and how quickly it spoils. Refrigerate berries and grapes, but let firm, unripe fruit such as avocados ripen on the counter first. Keep ethylene-producing fruit away from produce you want to stay firm.
Yes, rinse fruits under clean running water before eating or cutting them, even when you plan to peel them. Scrub firm skins with your hands or a clean produce brush. Soap and household cleaners are not meant for washing fruit.
Many fruit skins, including those of apples and pears, are edible after washing and add fiber. Seeds vary: small seeds in berries are normally eaten, while pits and large hard seeds should be removed. Do not eat unfamiliar seeds unless you know they are safe.
No, freezing does not make fruit nutritionally worthless; frozen fruit can retain much of its nutrition. It is picked and frozen for storage, though its texture may become softer after thawing. Use it in smoothies, oatmeal, sauces, or baking.
Yes, fruits such as bananas, pears, and avocados can continue ripening after harvest. Leave them at room temperature, and place them in a paper bag with a ripe banana or apple to speed the process. Refrigerate once they reach the ripeness you want.
Cut apples, pears, and some other fruits brown when their exposed surfaces react with oxygen. A little lemon juice slows this reaction; storing the pieces in a covered container in the refrigerator also helps. Browning affects appearance, but does not automatically mean the fruit is spoiled.
Whole fruit is usually a better everyday choice because it keeps more of its fiber and is more filling than juice. Juicing can concentrate the sugars from several fruits into one drink. If you want fruit, eating it whole helps keep portions more satisfying.
No, eating fruit at night does not cause weight gain by itself. Whole fruit can be a satisfying evening snack, while juice and large portions are easier to consume quickly. Choose fruit according to your appetite and avoid treating its natural sweetness as a reason to skip it.
Bananas are a convenient pre-workout fruit because they are easy to carry and eat, while apples or oranges also work as portable snacks. Choose a portion that sits comfortably in your stomach, and allow time to digest if eating immediately before exercise causes discomfort.
Vitamins
Vitamin C
30mg · 33% DV
Biotin
1.8µg · 6% DV
B5
0.24mg · 5% DV
Vitamin A
42µg · 5% DV
Minerals
Copper
0.05mg · 6% DV
Potassium ⭐
144mg · 4% DV
Magnesium
11mg · 3% DV
Phosphorus
18mg · 3% DV
Sodium
1.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 62 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fruits are the edible, often sweet or tart parts of plants, ranging from tree-grown apples and citrus to berries, grapes and melons. They are usually eaten fresh and whole, though they may also be dried, cooked into compotes or added to desserts. Each kind has its own flavour and texture, from crisp and juicy to soft and fragrant.
Across the English-speaking world, fruit is a familiar breakfast or snack, served on its own, sliced into cereal or yogurt, or packed for later. Fruits provide natural sweetness, vitamins and fibre, with their nutritional profile varying by variety. Pair one with plain yogurt or a handful of nuts for a more sustaining snack, or choose whole fruit when you want something lighter than a dessert.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.