Apples, raw, red delicious, with skin (Includes foods for USDA's Food Distribution Program)
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
The Red Delicious apple is a classic American variety known for its deep crimson skin, mildly sweet flavor, and a texture that is crisp when fresh but can become mealy. It's a low-calorie, hydrating snack, with its skin providing most of its 2.3 grams of dietary fiber per 100 grams.
💚 Why it's loved
People love the Red Delicious for its iconic, picture-perfect appearance and mild, universally palatable sweetness. Its firm flesh and satisfying crunch make it a convenient, mess-free snack that has become a cultural symbol of the American apple.
⚠️ Watch-outs & how to enjoy it better
The high natural sugar content (10.48g per 100g) can cause blood-sugar spikes if eaten alone, especially by those managing diabetes. To counteract this, pair it with a source of protein or healthy fat like peanut butter, cheese, or nuts to slow sugar absorption. Some find its flavor bland or its texture mealy if not perfectly fresh; choosing crisp specimens and storing them properly can help.
Key benefits
- Low in calories and fat, supporting weight management.
- Good source of dietary fiber from the skin, aiding digestion.
- Provides natural sugars for a quick energy boost.
- Contains vitamin C and various antioxidant compounds.
- High water content helps with hydration.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Red Delicious apple was originally discovered in 1880s Iowa as a 'hawkeye' seedling and was later renamed and marketed so successfully by Stark Nurseries that it became the most widely grown apple in the United States for most of the 20th century.
Full nutrition (scales with serving)
| Water | 85.3 g |
| Energy | 59.0 kcal |
| Energy | 247 kj |
| Protein | 0.27 g |
| Total lipid (fat) | 0.20 g |
| Ash | 0.14 g |
| Carbohydrate, by difference | 14.1 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 10.5 g |
| Sucrose | 1.9 g |
| Glucose | 2.7 g |
| Fructose | 5.9 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.05 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.11 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 12.0 mg |
| Potassium, K | 104 mg |
| Sodium, Na | 1.0 mg |
| Zinc, Zn | 0.04 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 0.00 ug |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.07 mg |
| Pantothenic acid | 0.05 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 3.0 ug |
| Folate, food | 3.0 ug |
| Choline, total | 3.4 mg |
| Vitamin A, RAE | 3.0 ug |
| Carotene, beta | 27.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 12.0 ug |
| Vitamin A, IU | 55.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 31.0 ug |
| Vitamin E (alpha-tocopherol) | 0.24 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 2.6 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total trans | 0.00 g |
| 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 | 0.01 g |
| Alanine | 0.01 g |
| Aspartic acid | 0.07 g |
| Glutamic acid | 0.03 g |
| Glycine | 0.01 g |
| Proline | 0.01 g |
| Serine | 0.01 g |
FAQ
Why does my Red Delicious apple taste mealy?
Mealiness develops as the apple ages and loses moisture, causing the cell structure to break down. For the best texture, buy firm apples, store them in the refrigerator's crisper drawer, and consume them within a few weeks of purchase.
Is the skin of a Red Delicious apple nutritious?
Yes, the skin is the most nutrient-dense part. It contains the majority of the apple's fiber, as well as antioxidants like quercetin. Washing it thoroughly is recommended before eating.
How does a Red Delicious compare to other apples for baking?
Red Delicious apples are generally not preferred for baking pies or tarts because their flesh can become soft and mealy when cooked. They lack the tartness and firm texture of baking apples like Granny Smith or Honeycrisp, which hold their shape better.