Nutrition Facts
Serving Size: 100g
Calories67
Total Fat0.0g
Saturated Fat0.0g
Total Carbs17.8g
Fiber3.3g
Sugars14.4g
Protein0.0g
Macro Breakdown
Health Scores (0-10)
2.3
Metabolic
4.9
Inflammation
3.6
Hormonal
4.8
Gut Health
3.6
Skin Health
5.0
Brain Health
5.0
Bone Health
5.0
Immunity
6.1
Satiety
5.0
Nutrient Density
5.0
Exercise
5.0
Sleep
4.2
Longevity
3.6
Detox
5.0
Pral
5.0
Bioavailability
5.0
Electrolyte
5.0
Methylation
๐งฌ How APPLE APPLE Affects Your Health
Sustained Energy
18g carbs with 3.3g fiber โ steady energy release.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 66.7 g | โ |
| Carbohydrate | 17.8 g | โ |
| Fiber | 3.3 g | โ |
| Sugar | 14.4 g | โ |
| Calcium | 0.0 mg | โ |
| Iron | 0.0 mg | โ |
| Potassium | 0.1 mg | โ |
Compare APPLE APPLE With...
Babyfood, green beans, dices, toddler
123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
Frequently Asked Questions
How does APPLE APPLE support gut health?
APPLE APPLE contains 3.33333333333333g of fiber per 100g (12% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Is APPLE APPLE good for weight loss?
Yes. At only 67 calories per 100g with 3.33333333333333g of fiber, APPLE APPLE is filling and nutrient-dense โ ideal for weight loss. The fiber slows digestion and increases satiety hormones (GLP-1, PYY), helping you eat less at subsequent meals.
Does APPLE APPLE contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining โ destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.
