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Apples, raw, with skin

  • Modifies these bacteria
  • USDA Food Composition Databases Search
    ClassName mg/gramOther Notes
    Anthocyanidins Cyanidin 1.57
    Peonidin 0.02
    Flavan-3-ols (-)-Epicatechin 7.53
    (-)-Epicatechin 3-gallate 0.01
    (-)-Epigallocatechin 0.26
    (-)-Epigallocatechin 3-gallate 0.19
    (+)-Catechin 1.3
    Flavones Luteolin 0.12 - MAST CELL STABLIZER
    Flavonols Kaempferol 0.14 - MAST CELL STABLIZER
    Quercetin 4.01 - MAST CELL STABLIZER
    Nutrient Alanine 0.011
    Arginine 0.006
    Ash 0.19
    Aspartic acid 0.07
    Betaine 0.1
    Calcium, Ca 6
    Carbohydrate, by difference 13.81
    Carotene, beta 27
    Choline, total 3.4
    Copper, Cu 0.027
    Cryptoxanthin, beta 11
    Energy 218
    Energy 52
    Fiber, total dietary 2.4
    Fluoride, F 3.3
    Folate, DFE 3
    Folate, food 3
    Folate, total 3
    Fructose 5.9
    Glucose (dextrose) 2.43
    Glutamic acid 0.025
    Glycine 0.009
    Histidine 0.005
    Iron, Fe 0.12
    Isoleucine 0.006
    Leucine 0.013
    Lutein + zeaxanthin 29
    Lysine 0.012
    Magnesium, Mg 5
    Manganese, Mn 0.035
    Niacin 0.091
    Pantothenic acid 0.061
    Phenylalanine 0.006
    Phosphorus, P 11
    Potassium, K 107
    Proline 0.006
    Protein 0.26
    Riboflavin 0.026
    Serine 0.01
    Sodium, Na 1
    Starch 0.05
    Sucrose 2.07
    Sugars, total 10.39
    Thiamin 0.017
    Threonine 0.006
    Total lipid (fat) 0.17
    Valine 0.012
    Vitamin A, IU 54
    Vitamin A, RAE 3
    Vitamin B-6 0.041
    Vitamin C, total ascorbic acid 4.6
    Vitamin E (alpha-tocopherol) 0.18
    Vitamin K (phylloquinone) 2.2
    Water 85.56
    Zinc, Zn 0.04

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