QUICK ANSWER
How many calories are in apple?
Raw apple with skin contains about 52 calories per 100 g. A medium apple is often listed near 95 calories, but weighing the edible portion is more reliable than assuming every apple is medium-sized.
52 kcal / 100 gNutrition values describe a reference food state, not every individual item. Variety, water content, preparation and portion weight can change the estimate.
THE NUMBERS
Apple nutrition facts per 100 g
The table below uses the reference state shown at the top of this page. Keeping one gram basis makes it easier to compare foods before translating the values to the portion you actually ate.
Source: USDA FoodData Central record 171688. Values may be rounded for readability.
SERVING SIZE
Calories by portion and serving weight
Words such as “small,” “medium,” “half” and “one piece” are convenient but imprecise. Grams make the estimate reproducible, particularly when natural foods vary in size.
MACROS
Carbohydrate, protein and fat explained
Carbohydrate
Apple is mainly a carbohydrate food. Its carbohydrate includes natural fruit sugars, starch traces and fibre.
Protein
At 0.26 g per 100 g, apple contributes very little protein. Yogurt, cottage cheese, nuts or seeds can make a snack more filling.
Fat
Apple is naturally very low in fat. Nut butter, caramel, pastry and granola toppings must be counted separately.
MORE THAN CALORIES
Fibre, vitamins and minerals
One food does not need to provide every nutrient. These are the characteristics most useful for understanding where apple fits in a varied eating pattern.
Fibre
Apple with skin provides 2.4 g of fibre per 100 g. The skin and the flesh both contribute, so peeling changes the fibre profile.
Vitamin C
A fresh raw apple provides a modest amount of vitamin C; the exact amount varies by cultivar and storage.
Potassium
Apple contributes potassium, although bananas, potatoes, beans and several other foods are more concentrated sources.
Polyphenols
Apples contain plant compounds that are not fully represented in a standard calorie-and-macro panel. Variety, colour and processing influence the mix.
FOOD STATE MATTERS
How preparation changes the nutrition estimate
A reliable calorie entry should describe the food you actually ate—not merely a food with a similar name.
Peeled
Use a peeled-apple record when the skin was removed; fibre and micronutrient values differ.
Cooked
Cooking changes water content and texture. Sugar, butter or pastry ingredients can dominate the final calorie total.
Dried
Dried apple is much more calorie-dense by weight because most water has been removed.
Juice or sauce
Juice has less intact fibre, while applesauce may be sweetened or unsweetened. Choose the exact product state.
PRACTICAL CONTEXT
How apple can fit different goals
There is no universal “good” or “bad” food. Portion, frequency, the rest of the meal, preferences and individual health needs all matter.
Everyday snack
Apple is portable and supplies carbohydrate plus fibre. Pairing it with protein or fat may make the snack more satisfying.
Fibre goals
Keeping the skin and choosing whole fruit usually provides more intact fibre than juice.
Pre-workout food
Its carbohydrate can be useful before activity, depending on timing and personal digestion.
Blood-sugar planning
Whole apple still contains carbohydrate. People managing glucose should use guidance appropriate to their own care plan.
QUALITY & SAFETY
How to choose, store and prepare it
Choose
Select apples that feel firm and are free from leaking, mould or large soft spots.
Refrigerate
Cold storage generally preserves crispness longer than leaving apples at room temperature.
After cutting
Cover and refrigerate slices. Lemon juice can slow browning, which is mainly a quality change rather than an immediate safety signal.
Wash
Rinse under running water and dry before eating or cutting.
PHOTO LOGGING
How to log apple more accurately
A food photo can suggest the ingredient, but it cannot always reveal exact weight, hidden oil or preparation details. These checks turn an image guess into a better estimate.
- 01
Choose raw with skin, peeled, baked, dried, juice or sauce—these are not interchangeable.
- 02
Weigh the edible apple after removing the core if precision matters.
- 03
Do not assume every apple is 95 calories; size can change the estimate considerably.
- 04
Log nut butter, caramel, oats, pastry or added sugar separately.
COMMON QUESTIONS
Apple calorie and nutrition questions
How many calories are in a medium apple?
Using the common 182 g reference, a medium raw apple with skin is about 95 calories.
Do green and red apples have different calories?
Varieties can differ, but size and edible weight often matter more than colour for a practical estimate.
Does peeling an apple reduce calories?
Only slightly for a comparable weight, but peeling removes some fibre and plant compounds.
Are apples high in sugar?
Apple contains naturally occurring sugar together with water, fibre and micronutrients. Whether the carbohydrate amount suits you depends on the rest of the meal and your needs.
Is apple juice the same as a whole apple?
No. Juice has a different serving pattern and much less intact fibre, so use a juice-specific record.
KEEP EXPLORING
Related food guides
SOURCES & METHOD
Where these numbers come from
Values are for raw apple with skin, per 100 g edible portion. Named serving weights are standard references, not guarantees for every apple.
Open USDA FoodData Central record 171688 ↗Page reviewed 26 August 2026. We show the food state, gram basis and source record so readers can check the estimate instead of treating one number as universally exact.