Fruit
Whole
Whole apples are intact fruit for storage, display, baking in jackets (baked apples), or later fabrication. Choose unbruised fruit with intact skin. Whole form is how apples leave orchards and sit in fruit bowls. Store cool; many cultivars keep weeks to months. Bake whole cored apples with sugar and spice; or process later into sauce. Do not wash until use if storing long—moisture encourages rot.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.28 mg
- Salt 0.01 g
- Total Carbohydrate 13.3 g
- Dietary Fibre 2.1 g
- Total Sugars 9.99 g
- Complex / starch 1.03 g
- Protein 0.82 g
- Water 82.7 g
- Energy 55.6 kcal
- Water 82.7 g
- Carbohydrates 13.3 g
- Protein 0.82 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 37.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.35 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.8 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 5.8 µg
- Minerals 403 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.35 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.8 · vitamin-b9-folate: 12.5 · vitamin-e: 0.35 · vitamin-k: 5.8 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole apples were stored in cellars and clamps as winter fruit.
CA rooms held whole dessert apples for year-round wholesale.