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