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Source of fiber and vitamin C
In season: Autumn
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Garden apple (182 g) has 95 calories. That works out to 52 calories per 100 g. It contains 25.1 g of carbs, 0.5 g of protein, 0.3 g of fat and 4.4 g of fiber. Its 8.4 mg of Vitamin C covers 9% of the Daily Value. Its glycemic index is 36 (low), so it raises blood sugar slowly.
Selected: 100 g
52
KCAL / 100G
Carbs
13.8g
· 5% DV
Protein
0.3g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 95% · Protein 2% · Fat 3%
Vitamins
Vitamin C
4.6mg · 5% DV
B1
0.02mg · 2% DV
B2
0.03mg · 2% DV
B6
0.04mg · 2% DV
Minerals
Potassium ⭐
107mg · 3% DV
Phosphorus
11mg · 2% DV
Calcium
6mg · 1% DV
Magnesium
5mg · 1% DV
Medium
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 52 calories in 100 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.
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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
If you plan to eat the peel, rinse the apple well under running water and rub around the stem area. Washing helps remove surface dirt and some residues; do not use soap or detergent.
The flesh browns because of natural oxidation after exposure to air. A little lemon juice or storage in an airtight container in the refrigerator can slow the browning.
Whole, unbruised apples usually stay fresh for several weeks in the refrigerator crisper drawer. Store cut apple in a sealed container and use it within 1–2 days for best quality.
Yes. Slice them, briefly treat the slices with lemon juice or lemon water, and freeze them. They soften after thawing, so they are best used in smoothies, compotes, purées, or baked dishes.
The peel provides a meaningful share of the apple’s natural fiber and plant compounds. Eating it after thorough washing is usually a good choice, although people with chewing or digestive difficulties may prefer peeled apple.
Most people can eat an apple on an empty stomach comfortably. However, people with reflux, a sensitive stomach, or fructose sensitivity may experience bloating or discomfort, so a smaller serving with a meal may work better.
Before exercise, an apple can be a convenient light snack. After exercise, pair it with a protein-containing food such as yogurt, kefir, cheese, or nuts rather than relying on the apple alone for recovery.
Yes, apple’s crisp texture and fiber pair well with the fat and protein in unsweetened peanut butter. Choose plain peanut butter without added sugar when possible and keep the serving moderate.
No. Juicing removes much of the fiber and the chewing effect of whole fruit. Whole apples are generally the better everyday choice, especially compared with sweetened apple juice.
People with an apple allergy should avoid them, including those who get an itchy mouth due to cross-reactions with birch pollen allergy. Apples may also trigger digestive symptoms in some people with irritable bowel syndrome or fructose malabsorption.
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Nutrition data compiled from USDA FoodData Central and scientific sources.