Apples, Fuji, raw, with skin

  • Modifies these bacteria
  • USDA Food Composition Databases Search
    ClassName mg/gramOther Notes
    Anthocyanidins Cyanidin 0.79
    Delphinidin 0.01
    Pelargonidin 0.01
    Flavan-3-ols (-)-Epicatechin 5.55
    (-)-Epigallocatechin 1.14
    (-)-Epigallocatechin 3-gallate 1.93
    (+)-Catechin 0.75
    Flavones Luteolin 0.01 - MAST CELL STABLIZER
    Flavonols Myricetin 0.01
    Quercetin 2.35 - MAST CELL STABLIZER
    Nutrient Ash 0.24
    Calcium, Ca 7
    Carbohydrate, by difference 15.22
    Carotene, beta 17
    Choline, total 3.4
    Copper, Cu 0.025
    Cryptoxanthin, beta 11
    Energy 265
    Energy 63
    Fiber, total dietary 2.1
    Folate, food 3
    Folate, total 3
    Fructose 6.47
    Glucose (dextrose) 3
    Iron, Fe 0.1
    Lutein + zeaxanthin 11
    Magnesium, Mg 5
    Manganese, Mn 0.031
    Niacin 0.07
    Pantothenic acid 0.051
    Phosphorus, P 13
    Potassium, K 109
    Protein 0.2
    Riboflavin 0.026
    Sodium, Na 1
    Starch 0.05
    Sucrose 2.21
    Sugars, total 11.68
    Thiamin 0.013
    Total lipid (fat) 0.18
    Vitamin A, IU 38
    Vitamin A, RAE 2
    Vitamin B-6 0.045
    Vitamin E (alpha-tocopherol) 0.18
    Vitamin K (phylloquinone) 1
    Water 84.16
    Zinc, Zn 0.04

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