Other
baking apples.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-freeHalalKosher
ALSO KNOWN AS
cooking applesculinary apples
SERVING
CALORIES
52
PROTEIN
0.30g
CARBS
13.8g
FAT
0.20g
FIBER
2.4g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories52kcal—
Protein0.30g1%
Carbohydrates13.8g5%
Fiber2.4g9%
Sugar10.4g21%
Total fat0.20g0%
Saturated fat0.03g0%
Trans fat0g—
Cholesterol0mg0%
Water85.6g—
MINERALS
Sodium1.0mg0%
Potassium107mg2%
Calcium6.0mg0%
Iron0.10mg1%
Magnesium5.0mg1%
Phosphorus11mg1%
Zinc0.04mg0%
Copper0.03mg3%
Manganese0.04mg2%
Selenium0µg0%
VITAMINS
Vitamin A3.0µg0%
Vitamin C4.6mg5%
Vitamin D0µg0%
Vitamin E0.18mg1%
Vitamin K2.2µg2%
Thiamin (B1)0.02mg2%
Riboflavin (B2)0.03mg2%
Niacin (B3)0.09mg1%
Pantothenic acid (B5)0.06mg1%
Vitamin B60.04mg2%
Folate (B9)3.0µg1%
Vitamin B120µg0%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup110g
1 oz28.4g
1 lb453.6g
1 piece182g
HEALTH BENEFITS
Why eat it.
- ✓High in dietary fiber which aids digestion
- ✓Contains vitamin C for immune system support
- ✓Rich in antioxidants like quercetin
- ✓Low glycemic index helps manage blood sugar
- ✓Promotes heart health by lowering cholesterol
COOKING TIPS
In the kitchen.
- 1Toss sliced apples in lemon juice to prevent enzymatic browning
- 2Leave the skin on for extra fiber and color in rustic bakes
- 3Use firm varieties to ensure they hold their shape during high-heat baking
STORAGE
Keep it fresh.
- Store in the refrigerator crisper drawer to maintain firmness
- Keep away from strong-smelling foods as apples absorb odors
- Store separately from leafy greens to prevent them from wilting
FAQ
Frequently asked questions.
How long do baking apples last?
Baking apples can last 1-2 weeks on the counter and up to 4-6 weeks in the refrigerator.
How do I pick the best apples for baking?
Look for apples that are firm to the touch, heavy for their size, and free of soft spots or deep bruises.
What can I use as a substitute for baking apples?
Firm pears or even firm eating apples can work, though the texture and tartness may vary.
Do I need to peel apples before baking?
It depends on the recipe; peeling is preferred for smooth pies and tarts, while skins add texture to crumbles.
Can I freeze baking apples?
Yes, peel and slice them first, then toss with a little lemon juice and sugar before freezing in airtight bags.
Why are some apples better for baking than others?
Baking apples have a higher acid content and a cellular structure that doesn't collapse into mush when heated.
How do I prevent apples from turning brown after cutting?
Submerge them in water with a splash of lemon juice or apple cider vinegar to stop oxidation.
Are baking apples less sweet than eating apples?
Often yes; many baking varieties are prized for their tartness which balances the sugar added to desserts.
Can I eat baking apples raw?
Yes, they are perfectly safe to eat raw, though some may find them significantly more tart or crisp than dessert apples.
