Apples, granny smith, with skin, raw
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
The Granny Smith apple is a vibrant, tart green fruit prized for its crisp, juicy flesh and a sharp, acidic bite that mellows slightly when cooked. Its firm texture and bright flavor make it a standout in both raw and baked applications. Nutritionally, it offers a low-calorie, high-fiber snack with a notable sugar content that is balanced by its tartness.
Calorie split: 2% protein · 96% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love the Granny Smith for its signature tart, refreshing flavor and satisfying crunch, which cuts through rich or sweet dishes. Its bright green color and firm texture make it a favorite for snacking, salads, and baking, especially in pies where it holds its shape.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (10.65g per 100g) can cause blood-sugar spikes if eaten in large quantities without pairing. To counteract this, pair slices with a source of protein or fat like nut butter or cheese, and practice portion control by sticking to a medium-sized apple.
Key benefits
- High in dietary fiber for digestive health
- Low calorie density, aiding weight management
- Rich in vitamin C and antioxidants
- Contains quercetin, linked to heart health
- Versatile for both raw and cooked dishes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Granny Smith apple was first cultivated in 1868 by Maria Ann 'Granny' Smith in Eastwood, New South Wales, Australia, after she planted seeds from a chance apple tree that grew from discarded French crabapples.
Full nutrition (USDA data · scales with serving)
| Water | 85.1 g |
| Energy (Atwater General Factors) | 58.9 kcal |
| Energy (Atwater Specific Factors) | 53.0 kcal |
| Nitrogen | 0.04 g |
| Protein | 0.27 g |
| Total lipid (fat) | 0.14 g |
| Ash | 0.31 g |
| Carbohydrate, by difference | 14.1 g |
| Carbohydrate, by summation | 13.2 g |
| Fiber, total dietary | 2.5 g |
| Sugars, Total | 10.7 g |
| Total Sugars | 10.7 g |
| Sucrose | 1.6 g |
| Glucose | 2.7 g |
| Fructose | 6.4 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Calcium, Ca | 5.5 mg |
| Iron, Fe | 0.07 mg |
| Magnesium, Mg | 5.1 mg |
| Phosphorus, P | 9.9 mg |
| Potassium, K | 116 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.02 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.04 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.11 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 0.00 ug |
Fat & fatty acid profile (per 100g)
Estimated from Applesauce, canned, unsweetened, with added ascorbic acid — USDA does not publish this profile for Apples.
| 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 | 0.01 g |
| PUFA 18:2 | 0.01 g |
| PUFA 18:3 | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Applesauce, canned, unsweetened, with added ascorbic acid — USDA does not publish this profile for Apples.
| 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 | 0.03 g |
| Glutamic acid | 0.02 g |
| Glycine | 0.01 g |
| Proline | 0.01 g |
| Serine | 0.01 g |
FAQ
Are Granny Smith apples good for baking?
Yes, their firm texture and tart flavor make them ideal for pies and tarts, as they hold their shape and balance sweetness.
How does the sugar in Granny Smith apples compare to other fruits?
With 10.65g sugar per 100g, they are moderately sweet, but their tartness can make them taste less sugary than sweeter varieties like Fuji.
Can I eat the skin of a Granny Smith apple?
Absolutely, the skin is edible and contains fiber and antioxidants; just wash it thoroughly before eating.
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 0.59 kcal/g · 2% calories from protein · 2.5 g fiber · 10.7 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: 0.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.