Apples vs Sugars
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Apples, granny smith, with skin, raw is higher in more vitamins & minerals
Calories (kcal)
Apples —
Sugars 385
Protein (g)
Apples 0.266
Sugars 0
Carbs (g)
Apples 14.1
Sugars 99.6
Fat (g)
Apples 0.138
Sugars 0.320
Fiber (g)
Apples 2.51
Sugars —
Quick answers
Which has more protein?
Apples, granny smith, with skin, raw — 0.266g vs 0g per 100g.
Which is more nutrient-dense?
Apples, granny smith, with skin, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Apples | Sugars | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 385 kcal | |
| Macronutrients | |||
| Water | 85.1 g | 0.020 g | +425600% |
| Protein | 0.266 g | 0 g | |
| Total lipid (fat) | 0.138 g | 0.320 g | -57% |
| Carbohydrate, by difference | 14.1 g | 99.6 g | -86% |
| Fiber, total dietary | 2.51 g | — | |
| Sugars, Total | 10.7 g | 99.8 g | -89% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.017 mg | — | |
| Riboflavin (Vitamin B2) | 0.075 mg | — | |
| Niacin (Vitamin B3) | 0.110 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.028 mg | — | |
| Biotin (Vitamin B7) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 5.48 mg | 1.00 mg | +448% |
| Iron, Fe | 0.070 mg | 0.050 mg | +39% |
| Magnesium, Mg | 5.05 mg | 0.300 mg | +1585% |
| Phosphorus, P | 9.86 mg | 0 mg | |
| Potassium, K | 116 mg | 2.00 mg | +5695% |
| Sodium, Na | 0 mg | 1.00 mg | -100% |
| Zinc, Zn | 0.023 mg | 0.010 mg | +128% |
| Copper, Cu | 0.035 mg | 0.007 mg | +406% |
| Manganese, Mn | 0.039 mg | 0.004 mg | +883% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 59 kcal | 401 kcal | -85% |
| Energy (Atwater Specific Factors) | 53 kcal | 385 kcal | -86% |
| Energy | — | 1610 kj | |
| Nitrogen | 0.043 g | 0 g | |
| Ash | 0.314 g | 0.070 g | +348% |
| Carbohydrate, by summation | 13.2 g | — | |
| Total Sugars | 10.6 g | — | |
| Sucrose | 1.61 g | 99.8 g | -98% |
| Glucose | 2.68 g | 0 g | |
| Fructose | 6.36 g | 0 g | |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | — | 0.030 g | |
| Proanthocyanidin dimers | 12.9 mg | — | |
| Proanthocyanidin trimers | 8.59 mg | — | |
| Proanthocyanidin 4-6mers | 30.8 mg | — | |
| Proanthocyanidin 7-10mers | 25.9 mg | — | |
| Proanthocyanidin polymers (>10mers) | 38.8 mg | — | |
| Apigenin | 0 mg | — | |
| Luteolin | 0 mg | — | |
| Kaempferol | 0 mg | — | |
| Myricetin | 0 mg | — | |
| Quercetin | 2.54 mg | — | |
| Flavonoids | |||
| (-)-Epicatechin | 7.11 mg | — | |
| (-)-Epicatechin 3-gallate | 0.010 mg | — | |
| (-)-Epigallocatechin | 0.710 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0.240 mg | — | |
| (+)-Catechin | 1.87 mg | — | |
| (+)-Gallocatechin | 0 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | — | 0 mcg | |
| Fluoride | |||
| Mean mcg/100g ** | — | 1.45 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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