Raw apples with skin properties


Discover nutritional properties of food and learn about nutrition facts

This page collects information about nutritional facts and other properties of raw apples with skin in summary. The information on this and other food has been gathered from various sources and may not be totally accurate. Among the data shown in this website you can find information about proteins, vitamins and minerals from raw apples with skin and other nutrients like fiber, calories or cholesterol.

The proportions of nutrients in raw apples with skin may vary depending on the type and quantity of food, and other factors that might contribute to the modification of its nutrients. Remember that depending on the preparation, raw apples with skin may vary their properties and nutritional characteristics.

You can use this information to understand your dietary intake of this food or any other fruits and fruit juices. This can help you to cook better and healthier recipes including raw apples with skin, but remember to consult your doctor or nutritionist before beginning any regimen or make drastic changes in your diet.

Properties of raw apples with skin

In your regular grocery store in the group of apples you can find raw apples with skin among other available foods.

Below you can see information about nutritional facts, properties and benefits of raw apples with skin for your body as well as the amount of each of its major nutrients.

This food belongs to the fruits and fruit juices group.

Apple is a fruit of cooler parts of the Temperate zone. Unique varieties, subtle differences of shades and flavors point to the different regions in which they are grown. Connoisseurs point to the use of your multiple senses to enjoy apples:

  • Smell – aromatic multi faceted smells that can be deliciously sweet
  • Touch – cool and easy to hold they can be the ideal snack
  • Sight – varied rich colors and shapes create an appealing visual display

To maximize shelf life of apples, they must be stored at cool temperatures.


Apples were found in Swiss lake regions and in the wild in most European countries. The wild or crab tree apple is believed to be the Britain’s native variety. The stock on which, choice varieties of mainly French apples were grafted. Romans had a hand in introducing apples to Britain. Cider apples were another popular variety. The soft pulp being used for cheese and the sweet juice was stored in casks. In about four months, cider was produced. Cider is in great demand particularly that which is made from the dry varieties as it was found to benefit people who suffered from rheumatism and gout. Innumerable varieties of apples are available around the world. Just to give you a glimpse of other species, let me list a few Adams Apple, Custard Apple, Pine apple and Persian Apple, which was in fact a peach. In the US 11 apple varieties make up 90% of those grown and eaten in the US. The red delicious stands out as it alone represents over 40% of the consumption. Unbelievable though it may sound, over a century ago North America was home to 15,000 varieties of apples. Imagine apples qualifying to make the endangered foods list.

Constituents of Apples

While, up to 85% of an apple is water, 5% is nitrogenous materials and carbonaceous mater (including sugar and starch) accounts for 10 to 15%. Balance around 1% is acids and salts. Rich in vitamins, apples are considered the best fruit for relieving scurvy. Organic acid and an abundance of potash, soda, lime, magnesium and iron salts gives apples an edge. In fact, apples contain the largest phosphate content when compared with other fruit. From the bark edible oil is extracted. Also, a flavoring essence is produced.

Health and Medicinal Benefits of Apples.

The malic and tartaric acids in apples neutralize the acidic by products of gout and indigestion. Besides, being readily digestible, apples help digestion of other foods, justifying the oft repeated rhyme: ‘An apple a day keeps the Doctor away’. The pre-digested sugar of sweet apples provides warmth and energy to the body. Acidity is reduced by apple juice without sugar. Regular drinkers of un-sweetened cider, a study finds, have no complaints of stone or calculus. Constipation and even sleeplessness can be cured by sour apples. Stewed apples may serve the same purpose. A poultice of rotten apples is a remedy for sore eyes in Lincolnshire. Apple juice not only cleans teeth, but the mechanical effect of biting the tough skin, helps to push back the gums, clearing deposits too. A foodie’s delight, common popular recipes include; Apple Marmalade, Spiced Apples, Apple jelly and Apple ginger, Apple chutney.

Nutritional facts tables of raw apples with skin

Below is a summary table of key nutrients of raw apples with skin and a list of links to tables showing details of nutritional facts of raw apples with skin. They include the main nutrients as well as the proportion of each.

Calories52 kcal.
Fat0.17 g.
Cholesterol0 mg.
Sodium1 mg.
Carbohydrates13.81 g.
Fiber2.4 g.
Sugar10.39 g.
Protein0.26 g.
Vitamin A0 μg.Vitamin C4.6 mg.
Vitamin B120 μg.Calcium6 mg.
Iron0.12 mg.Vitamin B30.091 mg.

The quantity of nutrients shown in the previous table, correspond to 100 grams of this kind of apples.

Food related to raw apples with skin

Below you can find some food related to raw apples with skin. You can see more information about them by doing click in their image: