Table 1 Compositional and nutritional characteristics of apple and apple juice
From: Recent progress and future perspectives on non-thermal apple juice processing techniques
Nutrient | Unit | Apple (≈ 100 g) | Apple juice (100 ml) |
|---|---|---|---|
Water | g | 83 | 88.24 |
Energy | Kcal | 62.38 | 46 |
Protein | g | 0.29 | 0.10 |
Lipid (Fat) | g | 0.64 | 0.13 |
Carbohydrate | g | 13.11 | 11.30 |
Total sugars | g | 11.12 | 9.62 |
Total dietary fibre | g | 2.59 | 0.2 |
Calcium | mg | 13.68 | 8 |
Iron | mg | 0.26 | 0.12 |
Magnesium | mg | 8.09 | 5 |
Phosphorous | mg | 10.44 | 7 |
Sodium | mg | 1.43 | 101 |
Potassium | mg | 116 | 4 |
Zinc | mg | 0.09 | 0.02 |
Folate (DFE) | μg | 3.04 | 0 |
Niacin | mg | 0.25 | 0.073 |
Riboflavin | mg | 0.01 | 0.017 |
Thiamin | mg | 0.03 | 0.021 |
Vitamin A | μg | 0 | 0 |
Vitamin B6 | mg | 0.04 | 0.018 |
Vitamin C | mg | 3.57 | 0.9 |
Vitamin E | mg | 0.02 | 0.01 |