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Apples, raw, without skin
Carbohydrates 12.76 g Proteins 0.27 g Fats 0.13 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 51 kcal Protein 1 kcal Fat 1 kcal
Histidine 0.005 g Isoleucine 0.006 g Leucine 0.014 g Lysine 0.013 g Methionine 0.001 g Phenylalanine 0.007 g Threonine 0.006 g Tryptophan 0.001 g Valine 0.012 g
Total polyunsaturated 0.037 g Omega 3 (n-3) 0.007 g Omega 6 (n-6) 0.031 g Total monounsaturated 0.005 g Total saturated 0.021 g Total trans 0 g Cholesterol 0 mg
Vitamin C 4 mg Folate, total 0 µg Folate, DFE 0 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.028 mg Vitamin B-3 (Niacin) 0.091 mg Vitamin B-5 (Pantothenic acid) 0.071 mg Vitamin B-6 0.037 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) 0.6 µg
Calcium, Ca 5 mg Iron, Fe 0.07 mg Magnesium, Mg 4 mg Phosphorus, P 11 mg Potassium, K 90 mg Sodium, Na 0 mg Zinc, Zn 0.05 mg Copper, Cu 0.031 mg Manganese, Mn 0.038 mg Selenium, Se 0 µg
n-6 : n-3 ratio:
4.4 : 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:
4.43
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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