United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  09502, Apples, raw, granny smith, with skin (Includes foods for USDA's Food Distribution Program)
Food Group: Fruits and Fruit Juices
Scientific Name:  Malus domestica
Refuse: 11%   Refuse Description:   Core and stem
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, sliced 109 g

large 206 g

medium 167 g

small 144 g
Proximates Water 1, 2 g 85.46 7 0.210 93.15 176.05 142.72 123.06
Proximates Energy kcal 58 -- -- 63 119 97 84
Proximates Energy kJ 242 -- -- 264 499 404 348
Proximates Protein 1, 2 g 0.44 8 0.020 0.48 0.91 0.73 0.63
Proximates Total lipid (fat) 1, 2 g 0.19 6 0.020 0.21 0.39 0.32 0.27
Proximates Ash 1, 2 g 0.29 6 0.030 0.32 0.60 0.48 0.42
Proximates Carbohydrate, by difference g 13.61 -- -- 14.83 28.04 22.73 19.60
Proximates Fiber, total dietary 1, 2 g 2.8 6 0.076 3.1 5.8 4.7 4.0
Proximates Sugars, total 1, 2 g 9.59 6 0.170 10.45 19.76 16.02 13.81
Proximates Sucrose 1, 2 g 1.93 6 0.110 2.10 3.98 3.22 2.78
Proximates Glucose (dextrose) 1, 2 g 2.66 6 0.050 2.90 5.48 4.44 3.83
Proximates Fructose 1, 2 g 5.00 6 0.110 5.45 10.30 8.35 7.20
Proximates Lactose 1, 2 g 0.00 6 0.000 0.00 0.00 0.00 0.00
Proximates Maltose 1, 2 g 0.00 6 0.000 0.00 0.00 0.00 0.00
Proximates Galactose 1, 2 g 0.00 6 0.000 0.00 0.00 0.00 0.00
Proximates Starch 2 g 0.05 2 -- 0.05 0.10 0.08 0.07
Minerals Calcium, Ca 1, 2, 3 mg 5 5 0.000 5 10 8 7
Minerals Iron, Fe 2, 3 mg 0.15 3 0.003 0.16 0.31 0.25 0.22
Minerals Magnesium, Mg 1, 2, 3 mg 5 5 0.000 5 10 8 7
Minerals Phosphorus, P 1, 2 mg 12 4 0.000 13 25 20 17
Minerals Potassium, K 1, 2, 3 mg 120 5 1.000 131 247 200 173
Minerals Sodium, Na 3 mg 1 1 -- 1 2 2 1
Minerals Zinc, Zn 1, 2, 3 mg 0.04 5 0.001 0.04 0.08 0.07 0.06
Minerals Copper, Cu 2, 3 mg 0.031 3 0.002 0.034 0.064 0.052 0.045
Minerals Manganese, Mn 1, 2, 3 mg 0.044 5 0.005 0.048 0.091 0.073 0.063
Minerals Selenium, Se 2 µg 0.1 1 -- 0.1 0.2 0.2 0.1
Vitamins Thiamin 1, 2 mg 0.019 4 0.002 0.021 0.039 0.032 0.027
Vitamins Riboflavin 1, 2 mg 0.025 4 0.003 0.027 0.052 0.042 0.036
Vitamins Niacin 2 mg 0.126 2 -- 0.137 0.260 0.210 0.181
Vitamins Pantothenic acid 1, 2 mg 0.056 4 0.002 0.061 0.115 0.094 0.081
Vitamins Vitamin B-6 1, 2 mg 0.037 4 0.003 0.040 0.076 0.062 0.053
Vitamins Folate, total µg 3 -- -- 3 6 5 4
Vitamins Folate, food µg 3 -- -- 3 6 5 4
Vitamins Choline, total mg 3.4 -- -- 3.7 7.0 5.7 4.9
Vitamins Vitamin A, RAE 1, 2 µg 5 4 0.000 5 10 8 7
Vitamins Carotene, beta 1, 2 µg 59 4 4.000 64 122 99 85
Vitamins Carotene, alpha 1, 2 µg 0 4 0.000 0 0 0 0
Vitamins Cryptoxanthin, beta 1, 2 µg 2 4 2.000 2 4 3 3
Vitamins Vitamin A, IU 1, 2 IU 100 4 6.000 109 206 167 144
Vitamins Lycopene 1, 2 µg 0 4 0.000 0 0 0 0
Vitamins Lutein + zeaxanthin 1, 2 µg 64 4 4.000 70 132 107 92
Vitamins Vitamin E (alpha-tocopherol) mg 0.18 -- -- 0.20 0.37 0.30 0.26
Vitamins Vitamin K (phylloquinone) 1, 2 µg 3.2 4 0.400 3.5 6.6 5.3 4.6
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000
Anthocyanidins Petunidin 4 mg 0.0 4 0 0.0 0.0 0.0 0.0
Anthocyanidins Delphinidin 4 mg 0.0 4 0 0.0 0.0 0.0 0.0
Anthocyanidins Malvidin 4 mg 0.0 4 0 0.0 0.0 0.0 0.0
Anthocyanidins Pelargonidin 4 mg 0.0 4 0 0.0 0.0 0.0 0.0
Anthocyanidins Peonidin 4 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavan-3-ols (+)-Catechin 4, 5, 6, 7 mg 1.9 16 0.28 2.0 3.9 3.1 2.7
Flavan-3-ols (-)-Epigallocatechin 4, 5 mg 0.7 7 0.28 0.8 1.5 1.2 1.0
Flavan-3-ols (-)-Epicatechin 4, 5, 6, 7 mg 7.1 16 1.14 7.7 14.6 11.9 10.2
Flavan-3-ols (-)-Epicatechin 3-gallate 4, 5 mg 0.0 7 0.01 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 4, 5 mg 0.2 7 0.09 0.3 0.5 0.4 0.3
Flavan-3-ols (+)-Gallocatechin 4, 5 mg 0.0 7 0 0.0 0.0 0.0 0.0
Flavanones Hesperetin 4 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavanones Naringenin 4 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavones Apigenin 4, 8 mg 0.0 5 0 0.0 0.0 0.0 0.0
Flavones Luteolin 4, 8 mg 0.0 3 0 0.0 0.0 0.0 0.0
Flavonols Kaempferol 8 mg 0.0 1 -- 0.0 0.0 0.0 0.0
Flavonols Myricetin 4, 8 mg 0.0 5 0 0.0 0.0 0.0 0.0
Flavonols Quercetin 4, 6, 7, 8 mg 2.5 14 0.3 2.8 5.2 4.2 3.7
Proanthocyanidin Proanthocyanidin dimers 9, 10, 11 mg 12.9 13 2.53 14.1 26.6 21.5 18.6
Proanthocyanidin Proanthocyanidin trimers 9, 10, 11 mg 8.6 8 1.55 9.4 17.7 14.3 12.4
Proanthocyanidin Proanthocyanidin 4-6mers 10, 11 mg 30.8 5 6.94 33.6 63.4 51.4 44.3
Proanthocyanidin Proanthocyanidin 7-10mers 10, 11 mg 25.9 5 10.8 28.3 53.4 43.3 37.3
Proanthocyanidin Proanthocyanidin polymers (>10mers) 10, 11 mg 38.8 5 18.77 42.3 79.9 64.7 55.8

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5j , 2001  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5b , 2000  Beltsville MD  
3N.J. Miller-Ihli Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States , 1996 Journal of Food Composition and Analysis 9 4   pp.301-311
4Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
5de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
6Valavanidis, A., Vlachogianni, T., Psomas, A., Zovoili, A., and Siatis, V.  Polyphenolic profile and antioxidant activity of five apple cultivars grown under organic and conventional agricultural practices. , 2009 Int. J. Food Sci. Technol. 144   pp.1167-1175
7Vrhovsek, U., Rigo, A., Tonon, D., and Mattivi, F.  Quantitation of polyphenols in different apple varieties. , 2004 J. Agric. Food Chem. 52   pp.6532-6538
8Sampson, L., Rimm, E., Hollman, P.C.H., de Vries, J.H.M., and Katan, M.B.  Flavonol and flavone intakes in US health professionals , 2002 J. Am. Diet. Assoc. 102 10   pp.1414-1420
9de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
10Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
11Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906