Autumn harvest; stored fruit may be available year-roundFuji Apple Nutrition Facts, Vitamins and Benefits
Fuji is an apple cultivar known for its red-pink skin coloration, sweet flavor and juicy, crisp flesh. Whole fruit can be included at breakfast or as a snack. These values come from USDA's raw Fuji apple with skin record, rather than a general apple average.
Fuji Apple benefits and place in a balanced diet
- A 100 g portion provides approximately 63 kcal; portion size and preparation affect total energy intake.
- Its approximately 84.2 g of water per 100 g contributes to total fluid intake.
- Its approximately 2.1 g of dietary fiber per 100 g contributes to fiber intake; a fiber-containing diet can support normal bowel function and fullness.
- About 1 µg of vitamin K per 100 g contributes to normal blood clotting and the maintenance of normal bones.
- About 0.026 mg of vitamin B2 per 100 g contributes to normal energy metabolism and the protection of cells from oxidative stress.
- About 3.4 mg of choline per 100 g contributes to normal lipid metabolism, homocysteine metabolism and the maintenance of normal liver function.
- About 7 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 109 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 5 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 13 mg of phosphorus per 100 g contributes to normal energy metabolism and the maintenance of normal bones and teeth.
- No single food prevents or treats disease. The nutritional value of fuji apple depends on portion size, variety, ripeness and the overall eating pattern.
Fuji Apple 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 100 g reference serving.
| Nutrient | Per 100 g | 100 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 63 kcal | 63 kcal |
| Water | 84.2 g | 84.2 g |
| Protein | 0.2 g | 0.2 g |
| Total fat | 0.18 g | 0.18 g |
| Carbohydrate | 15.2 g | 15.2 g |
| Dietary fiber | 2.1 g | 2.1 g |
| Total sugars | 11.7 g | 11.7 g |
| Starch | 0.05 g | 0.05 g |
| Ash | 0.24 g | 0.24 g |
| Minerals | ||
| Calcium | 7 mg | 7 mg |
| Iron | 0.1 mg | 0.1 mg |
| Magnesium | 5 mg | 5 mg |
| Phosphorus | 13 mg | 13 mg |
| Potassium | 109 mg | 109 mg |
| Sodium | 1 mg | 1 mg |
| Zinc | 0.04 mg | 0.04 mg |
| Copper | 0.025 mg | 0.025 mg |
| Manganese | 0.031 mg | 0.031 mg |
| Selenium | 0 µg | 0 µg |
| Vitamins and vitamin-like compounds | ||
| Vitamin B1 (Thiamin) | 0.013 mg | 0.013 mg |
| Vitamin B2 (Riboflavin) | 0.026 mg | 0.026 mg |
| Vitamin B3 (Niacin) | 0.07 mg | 0.07 mg |
| Vitamin B5 (Pantothenic acid) | 0.051 mg | 0.051 mg |
| Vitamin B6 | 0.045 mg | 0.045 mg |
| Vitamin B9 (Folate) | 3 µg | 3 µg |
| Food folate | 3 µg | 3 µg |
| Choline | 3.4 mg | 3.4 mg |
| Vitamin A | 2 µg RAE | 2 µg RAE |
| Beta-carotene | 17 µg | 17 µg |
| Alpha-carotene | 0 µg | 0 µg |
| Beta-cryptoxanthin | 11 µg | 11 µg |
| Lycopene | 0 µg | 0 µg |
| Lutein + zeaxanthin | 11 µg | 11 µg |
| Vitamin E | 0.18 mg | 0.18 mg |
| Vitamin K | 1 µg | 1 µg |
| Types of sugar | ||
| Sucrose | 2.2 g | 2.2 g |
| Glucose | 3 g | 3 g |
| Fructose | 6.5 g | 6.5 g |
| Lactose | 0 g | 0 g |
| Maltose | 0 g | 0 g |
| Vitamin details | ||
| Vitamin K1 (Phylloquinone) | 1 µg | 1 µg |
| Fatty-acid details | ||
| Trans fat | 0 g | 0 g |
How many calories are in Fuji Apple?
100 g (about 3.5 oz) provides approximately 63 kcal. A 100 g reference serving provides approximately 63 kcal. Values vary with variety, ripeness and preparation.
How to use Fuji Apple in the kitchen
Rinse, remove the core and eat with the skin, or add to fruit salads, yogurt, baked oats and compote. The table does not include added sugar.
Related fruits
Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.