Apples, Eating, Flesh & Skin
Introduction
Apples are a sweet, crisp fruit from the species Malus domestica, commonly eaten raw but also suitable for cooking, baking and juicing; they are typically round with smooth skin that ranges in colour from green to yellow to red depending on cultivar and the levels of pigments such as chlorophyll, carotenoids and anthocyanins, which respond to sunlight and ripening.
Standout features include their firm, juicy texture and a balance of sweetness and acidity, plus a crunchy flesh that helps make them a convenient, portable snack. Nutritionally, apples are low in energy and fat, provide dietary fibre (notably pectin), and contain carbohydrates primarily as natural sugars (fructose, glucose, sucrose); they also supply vitamin C, small amounts of B vitamins (including folate and B6), potassium, and various phytonutrients and antioxidants such as quercetin and flavonoids.
Nutrition Snapshot per 100g
Kcal nn kcal
Protein nn g | nn %
Fat nn g | nn %
Carbohydrates nn g | nn %
Percentages reflect this food’s Balance*
Fibre nn g
Total Sugars nn g
Saturated Fat nn g
Salt nn mg
Nutritional values are per 100g and sourced from UK CoFID data.
Carbohydrates value includes Fibre (AOAC method).
Carbohydrates value includes Total Sugars including naturally occurring sugars such as glucose, fructose, lactose or sucrose.
Balance*
The Balance value expresses how protein, carbohydrate and fat contribute to a food’s total energy.
Using CoFID data per 100g, each macronutrient is converted into energy using the standard Atwater convention (protein × 4 kcal, carbohydrate × 4 kcal, fat × 9 kcal). The energy from each macronutrient is then calculated as a percentage of the total macro energy.
This provides a simple way to see whether a food is predominantly carbohydrate-based, protein-based or fat-based.
It does not determine whether a food is “good” or “bad”, but helps visualise its macronutrient profile within a broader eating pattern.
When assessing a full meal or daily intake, portion sizes should be taken into account.
Why this matters
Understanding the structure of individual foods can help you make more confident decisions when adjusting to a health diagnosis or long-term condition.
If you are organising meals, tracking intake or reflecting on patterns, you may find the Aardelia digital journals helpful.