Applesauce, unsweetened, with added vitamin C
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
This is a smooth, velvety purée of cooked apples, naturally sweet with a bright, tart finish from added vitamin C. Its texture is uniformly silky, with no added sugar to mask the fruit's own delicate flavor. Nutritionally, it's a low-calorie, virtually fat-free source of quick energy from its natural carbohydrates.
💚 Why it's loved
People love its comforting, nostalgic flavor and incredibly versatile, smooth texture that works equally well as a snack, a baby food, or a baking ingredient. It's a classic, wholesome taste of autumn that feels both simple and satisfying.
⚠️ Watch-outs & how to enjoy it better
The lack of fiber and its high glycemic index can lead to rapid blood-sugar spikes, making it less ideal for those managing diabetes without careful portion control. To counteract this, pair a serving with a source of protein or healthy fat, like a dollop of Greek yogurt or a handful of nuts, to slow sugar absorption.
Key benefits
- Naturally low in calories and fat.
- A good source of quick, easily digestible energy.
- Vitamin C is added to preserve color and boost antioxidant content.
- Contains no added sugars, relying on the fruit's natural sweetness.
- A gentle, low-fiber option for sensitive digestive systems.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In early American cookbooks, unsweetened applesauce was often referred to as 'apple butter' when cooked down to a thick, dark spread.
Full nutrition (scales with serving)
| Water | 87.1 g |
| Energy (Atwater General Factors) | 51.6 kcal |
| Energy (Atwater Specific Factors) | 46.4 kcal |
| Nitrogen | 0.04 g |
| Protein | 0.27 g |
| Total lipid (fat) | 0.16 g |
| Ash | 0.20 g |
| Carbohydrate, by difference | 12.3 g |
| Sugars, Total | 9.7 g |
| Sucrose | 1.4 g |
| Glucose | 2.5 g |
| Fructose | 5.9 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Citric acid | 0.00 mg |
| Malic acid | 426 mg |
| Oxalic acid | 0.00 mg |
| Pyruvic acid | 0.00 mg |
| Quinic acid | 5.4 mg |
| Calcium, Ca | 3.8 mg |
| Iron, Fe | 0.04 mg |
| Magnesium, Mg | 3.9 mg |
| Phosphorus, P | 9.1 mg |
| Potassium, K | 108 mg |
| Sodium, Na | 0.50 mg |
| Zinc, Zn | 0.00 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.04 mg |
| Vitamin C, total ascorbic acid | 43.7 mg |
| Biotin | 0.00 ug |
FAQ
Is unsweetened applesauce the same as just mashed apples?
Not exactly. Unsweetened applesauce is made by cooking apples (often with water) until very soft, then puréeing them. The cooking process breaks down the cell walls, creating a smoother, more uniform texture and concentrating the flavor compared to simply mashing raw apples.
Why is vitamin C added?
Vitamin C (ascorbic acid) is added primarily as a preservative to prevent the applesauce from oxidizing and turning brown. It also helps retain a brighter, more appealing color and can slightly boost the fruit's natural antioxidant content.
Can I use it in baking?
Absolutely! Unsweetened applesauce is a popular fat substitute in cakes, muffins, and brownies, as it adds moisture and natural sweetness. A common rule is to replace half the fat (like oil or butter) with an equal amount of applesauce, though this can make the final product denser.