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Apples, raw, without skin, cooked, microwave
Carbohydrates 14.41 g Proteins 0.28 g Fats 0.42 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 58 kcal Protein 1 kcal Fat 4 kcal
Histidine 0.004 g Isoleucine 0.011 g Leucine 0.017 g Lysine 0.018 g Methionine 0.003 g Phenylalanine 0.008 g Threonine 0.01 g Tryptophan 0.003 g Valine 0.013 g
Total polyunsaturated 0.122 g Omega 3 (n-3) 0.021 g Omega 6 (n-6) 0.101 g Total monounsaturated 0.017 g Total saturated 0.068 g Total trans 0 g Cholesterol 0 mg
Vitamin C 0.3 mg Folate, total 1 µg Folate, DFE 1 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.011 mg Vitamin B-3 (Niacin) 0.061 mg Vitamin B-5 (Pantothenic acid) 0.046 mg Vitamin B-6 0.046 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 2 µg Vitamin E (alpha-tocopherol) 0.05 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 0.7 µg
Calcium, Ca 5 mg Iron, Fe 0.17 mg Magnesium, Mg 3 mg Phosphorus, P 8 mg Potassium, K 93 mg Sodium, Na 1 mg Zinc, Zn 0.04 mg Copper, Cu 0.046 mg Manganese, Mn 0.142 mg Selenium, Se 0.3 µg
n-6 : n-3 ratio:
4.8 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
4.81
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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