Apples, dried, sulfured, stewed, with added sugar
Whole food · Fruits and Fruit Juices
These are apple slices that have been gently stewed in a sweetened liquid until tender and plump, often made from dried apples preserved with sulfur dioxide. The texture is soft and yielding, with a concentrated, sweet apple flavor that's less sharp than fresh fruit. Nutritionally, they offer a quick source of energy from carbohydrates and a modest amount of fiber.
Calorie split: 1% protein · 98% carbs · 1% fat
↓ Full nutrition💚 Why it's loved
People love them for their comforting, nostalgic sweetness and the way they evoke the warmth of home cooking. They are incredibly versatile, serving as a simple dessert, a topping for pancakes or yogurt, or a filling for pastries.
⚠️ Watch-outs & how to enjoy it better
The added sugar and natural fruit sugars can cause a rapid blood-sugar spike, which is a concern for individuals managing diabetes. To counteract this, pair a small portion with a source of protein or healthy fat, like a handful of nuts or a dollop of plain yogurt, to slow glucose absorption. The sulfuring process can also trigger reactions in some people with asthma or sulfite sensitivities.
Key benefits
- Provides quick energy from natural and added sugars.
- Contains dietary fiber to support digestion.
- Offers a soft, easy-to-eat fruit option.
- Can be a convenient way to consume fruit year-round.
- May retain some minerals from the apple.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The sulfur dioxide used in 'sulfured' dried apples acts as a preservative that prevents both browning and the loss of vitamin C, which is why unsulfured dried apples often turn very dark and have lower vitamin content.
Full nutrition (USDA data · scales with serving)
| Water | 78.8 g |
| Energy | 83.0 kcal |
| Energy | 347 kj |
| Protein | 0.20 g |
| Total lipid (fat) | 0.07 g |
| Ash | 0.24 g |
| Carbohydrate, by difference | 20.7 g |
| Fiber, total dietary | 1.9 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 0.31 mg |
| Magnesium, Mg | 3.0 mg |
| Phosphorus, P | 8.0 mg |
| Potassium, K | 98.0 mg |
| Sodium, Na | 19.0 mg |
| Zinc, Zn | 0.04 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.02 mg |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.12 mg |
| Pantothenic acid | 0.05 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 16.0 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.01 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 18:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.02 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.01 g |
| Isoleucine | 0.01 g |
| Leucine | 0.01 g |
| Lysine | 0.01 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.01 g |
| Tyrosine | 0.00 g |
| Valine | 0.01 g |
| Arginine | 0.01 g |
| Histidine | 0.00 g |
| Alanine | 0.01 g |
| Aspartic acid | 0.04 g |
| Glutamic acid | 0.02 g |
| Glycine | 0.01 g |
| Proline | 0.01 g |
| Serine | 0.01 g |
FAQ
How is this different from unsweetened applesauce?
Stewed dried apples typically have a chunkier, more distinct texture than smooth applesauce. They are also often made with added sugar and may have a more concentrated flavor since they start from dried fruit.
Can I use this in baking?
Yes, it's excellent as a filling for pies, tarts, and pastries. You may want to drain off some of the stewing liquid to prevent a soggy bottom.
Why does the nutrition show 0g sugar when there's added sugar and carbs?
This appears to be a data inconsistency in the provided source. Stewed apples with added sugar will definitely contain sugars, both naturally occurring and added. The carbohydrate count (20.73g) reflects all sugars and starches present.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.83 kcal/g · 1% calories from protein · 1.9 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.