Apple Nutrition Facts, Calories and Carbs

The record behind this page, "Apples, raw, with skin", is a general figure for fresh eating apples rather than one named variety. It assumes you eat the peel, which matters: much of an apple's fiber sits in and just under the skin. Sizes are defined by diameter, so a "medium" apple here is about 3 inches across and a large one about 3 and a quarter inches.

Roughly six parts in seven of a raw apple's weight is water (155.7 g in a medium apple). Almost all of the rest is carbohydrate, mainly natural fruit sugars plus fiber, which is why calories track weight so closely from one size to the next.

People often search calories for a specific variety. USDA does publish separate records for several common ones, including Fuji, Gala, Granny Smith, Honeycrisp and Red Delicious. Per gram, these records sit close to the general apple figure used here; tart Granny Smith apples run a little lower in sugar than sweet varieties such as Fuji.

In practice, the size of the apple changes the calories far more than the variety does. A large Honeycrisp and a small Gala are not comparable, so weigh the fruit or pick the matching size above. For tart green apples, see green apple (Granny Smith) nutrition.

Different apples suit different jobs:

• Raw: sliced for snacks and lunch boxes, grated into slaws, or diced into salads, where crisp varieties hold their texture.
• Baking: firm, tart apples such as Granny Smith keep their shape in pies, crisps and galettes; softer varieties break down.
• Sauce and butter: apples that collapse when cooked make smooth applesauce and apple butter.
• Savory dishes: roasted with pork or root vegetables, or sliced onto grilled cheese.
• Food manufacturing: apple juice concentrate is a common sweetener in fruit snacks and juices, and apple pectin is used to set jams and jellies.

• Apple pie. Sliced apples baked with sugar and spice in a flour and butter crust. All-Purpose Flour · Butter · Sugar
• Apple crisp. Like pie without the bottom crust, topped with a crumble of oats, butter and brown sugar. Oats · Butter · Brown Sugar
• Applesauce. Apples cooked down until soft, sold sweetened or unsweetened. Unsweetened applesauce is often used to replace some of the oil in baking.
• Apples with peanut butter. A common snack pairing of apple slices and nut butter. Peanut Butter
• Waldorf-style salad. Diced apple with celery, walnuts and a mayonnaise or yogurt dressing. Walnuts · Mayonnaise · Greek Yogurt
• Caramel apples. Whole apples dipped in caramel, which adds far more sugar than the fruit itself contains.

Apples keep longest in the refrigerator crisper drawer; at room temperature they soften within days. They give off ethylene, the ripening gas, so store them away from produce that ripens quickly, such as bananas and leafy greens. Cut apple turns brown when an enzyme in the flesh reacts with air. A little lemon juice on the cut surface slows it, and so does keeping slices covered and cold. Browning changes color and flavor, not the calories.

For pies, crisps, applesauce or dried apple snacks, the label is calculated from your recipe, not from a whole apple. Weigh apples after coring, and after peeling if your recipe peels them, because USDA's record used here includes the skin. Cooking and drying drive off water, so base the serving size on the finished product weight. Enter each ingredient in the label generator, or build the formula first in the recipe nutrition calculator, and check the FDA reference amount for your product category in the RACC lookup.