🍎 Apple
A fresh apple eaten whole with the skin on is one of the simplest snacks there is: crisp, juicy and sweet to tart depending on the variety. A medium apple weighs around 180 g and is mostly water and natural sugars, with fibre concentrated in and just under the skin. It travels well and needs no preparation beyond a rinse.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 medium apple (about 180 g)
- Optional: a pinch of ground cinnamon
- Optional: a squeeze of lemon juice
Method
- Rinse the apple well under running water and dry it.
- Eat it whole, or core it and cut it into wedges. Sprinkle with cinnamon if you like, and add a little lemon juice if the slices will sit for a while, to stop them browning.
How to make it lighter
- A medium 180 g apple is about 95 kcal — an easy snack to fit into almost any calorie budget.
- Keep the skin on: it holds much of the fibre, so the apple is more filling for the same calories.
- A whole apple is more filling than the same amount as juice, which drinks quickly and has no chewing to slow you down.
History
The cultivated apple descends mainly from a wild apple of the Tian Shan mountains in Central Asia, around present-day Kazakhstan. From there it spread along trade routes to Persia, the Mediterranean and Europe, and later to the Americas. Today apples are grown in temperate regions around the world in thousands of varieties.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Apple and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →