Apples, fuji, with skin, raw
Per 100 g, Apples, fuji, with skin, raw provides 64.7 kcal, making it a relatively low-calorie food. It contains 0.15 g of protein, 15.7 g of carbohydrate and 0.16 g of fat, with 2.08 g of dietary fibre.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 0.15 g | 0% |
| Total fat | 0.16 g | 0% |
| Carbohydrates | 15.7 g | 6% |
| Fibre | 2.08 g | 7% |
| Sugars | 13.3 g | |
| Sodium | 1.01 mg | 0% |
| Potassium | 104 mg | 2% |
| Calcium | 5.98 mg | 0% |
| Iron | 0.02 mg | 0% |
| Magnesium | 4.67 mg | 1% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Apples
The fuji apple is one of the sweetest dessert apples on the market, eaten out of hand, sliced into lunchboxes, or baked into crumbles and tarts. Per 100 g it supplies 64.7 kcal, 15.7 g of carbohydrate, of which 13.3 g is natural sugar, alongside 2.08 g of fibre, 104 mg of potassium and small amounts of calcium (5.98 mg) and magnesium (4.67 mg). Protein and fat are both negligible, at 0.15 g and 0.16 g respectively, so it behaves as a pure fruit-carbohydrate food rather than a source of protein or fat.
The fibre in a fuji apple, much of it concentrated in the skin, is generally credited with slowing sugar absorption and supporting a feeling of fullness, while the potassium content contributes to the everyday electrolyte intake most diets rely on. Because sugar makes up the bulk of its carbohydrate, it is best enjoyed as a whole fruit rather than juiced, which strips away the fibre. A practical tip: leave the skin on when eating or baking, since peeling removes a meaningful share of both the fibre and the calcium.