Apples nutrition: calories, protein and portion sizes

Reference preparation: raw domestic apple, peeled. The exact source name is “Apple, domestic, without skin” (Fineli food 11060). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.

Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.

This reference is peeled apple flesh, so remove the core and peel before using its values. If you eat the skin, choose a matching skin-on entry or package reference. Different varieties and reference samples also explain variation between databases.

For the 150 g example, multiply the source amounts by 150 ÷ 100 = 1.5. The unrounded energy calculation is 40.5 × 1.5 = 60.75 kcal, displayed as approximately 61 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.

For another amount, replace 150 with your own edible weight. Keep the preparation as raw domestic apple, peeled; if your food is prepared differently, choose a matching reference or calculate its recipe instead.

An apple cooked without additions is different from apple pie or sweetened applesauce. When baking apples, include sugar, butter, pastry and toppings. Do not use a peeled-apple fiber figure as a universal value for every whole apple.

Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.

The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.