Table 1

Comparison of nutrient composition of an apple described in the local Zimbabwe food composition table with different apples in the USDA nutrient database

NDB No

Shrt_Desc

Water/g

Energ/Kcal

Protein/g

Lipid/g

CHO/g

Ca/mg

Fe/mg

P/mg

K/mg

Na/mg

Vit_C/mg

Vit B1/mg

Vit B2/mg

Niacin/mg

Vit B6/mg

Folate/mg

Vit_A RAE


09003

Apple, raw w Skin

85.56

52

0.26

0.17

13.81

6

0.12

11

107

1

4.6

0.017

0.026

0.091

0.041

3

3

09004

Apple raw wo, skin

86.67

48

0.27

0.13

12.76

5

0.07

11

90

0

4

0.019

0.028

0.091

0.037

0

2

09005

Apple raw wo, skin Ckd bld

85.47

53

0.26

0.36

13.64

5

0.19

8

88

1

0.2

0.016

0.012

0.095

0.044

1

2

09006

Apple raw wo, skin / ckd microwave

84.63

56

0.28

0.42

14.41

5

0.17

8

93

1

0.3

0.017

0.011

0.061

0.046

1

2

09007

Apple cnd, swtnd, sliced, dr nd, unhtd

82.36

67

0.18

0.49

16.7

4

0.23

5

68

3

0.4

0.009

0.01

0.073

0.044

0

3

09008

Apple cnd, swtnd Sliced, drnd, htd

82.28

67

0.18

0.43

16.84

4

0.24

6

70

3

0.2

0.009

0.01

0.081

0.044

0

3

09009

Apple, Dehyd (lo moist) sulfured unckd

3

346

1.32

0.58

93.53

19

2

55

640

124

2.2

0.046

0.13

0.68

0.28

1

4

09010

Apple, Dehyd (lo moist) sulfured stwd

79.36

74

0.28

0.12

19.91

4

0.43

12

136

26

0.6

0.008

0.029

0.14

0.054

0

1

09011

Apple, dried sulfured, unckd

31.76

243

0.93

0.32

65.89

14

1.4

38

450

87

3.9

0

0.159

0.927

0.125

0

0

09012

Apple, dried sulfured, stwd, wo/sugar

84.13

57

0.22

0.07

15.32

3

0.33

9

105

20

1

0.006

0.019

0.129

0.05

0

1

09013

Apple, dried sulfured, stwd, w/sugar

78.76

83

0.2

0.07

20.73

3

0.31

8

98

19

0.9

0.006

0.018

0.121

0.047

0

1

09014

Apple, frz, unswtnd, unhtd

86.85

48

0.28

0.32

12.31

4

0.18

8

77

3

0.1

0.013

0.011

0.042

0.034

1

2

09015

Apple, frz, unswtnd, htd

87.16

47

0.29

0.33

12

5

0.19

8

76

3

0.4

0.014

0.011

0.043

0.032

1

1

Apple_Zimbabwe

84.6

56.2

0.4

0.6

13.1

6.5

0.6

10.8

106

1.5

5.4

0.03

0.03

0.15

0.03

3.9

13.39


Merchant et al. Nutrition Journal 2005 4:37   doi:10.1186/1475-2891-4-37

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