Crabapple Nutrition Facts, Vitamins and Benefits

Crabapple benefits and place in a balanced diet

• A 100 g portion provides approximately 76 kcal; portion size and preparation affect total energy intake.
• Its approximately 78.9 g of water per 100 g contributes to total fluid intake.
• About 8 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
• About 0.03 mg of vitamin B1 per 100 g contributes to normal energy metabolism and nervous-system function.
• About 0.02 mg of vitamin B2 per 100 g contributes to normal energy metabolism and the protection of cells from oxidative stress.
• About 0.1 mg of vitamin B3 (niacin) per 100 g contributes to normal energy metabolism, nervous-system function and the maintenance of normal skin.
• About 18 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
• About 194 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
• About 7 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
• About 0.36 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
• No single food prevents or treats disease. The nutritional value of crabapple depends on portion size, variety, ripeness and the overall eating pattern.

Crabapple nutrition facts

The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 110 g reference serving.

How many calories are in Crabapple?

100 g (about 3.5 oz) provides approximately 76 kcal. A 110 g reference serving provides approximately 83.6 kcal. Values vary with variety, ripeness and preparation.

How to use Crabapple in the kitchen

Crabapple can be eaten on its own when appropriate, added to breakfast bowls, salads or desserts, or used in sauces and drinks. Preparation changes the edible portion and may alter nutrient values.