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Portions and preparation · USDA nutrition

Apple calories per cup: 76–219 across all 3 named USDA examples

Across all 3 named USDA examples, a cup contains 76–219 calories. Their listed weights span 90–190 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 1 apple, any size · 210 g

237calories

Apple, baked

Protein
0.7 g
Carbs
47.7 g
Fat
6.5 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709220 Full nutrition profile →

Compare all 3 food records, nutrition tables and USDA sources

The 3 exact records in this guide report 97–237 calories in the records' own listed source servings and 61–243 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Apple, begin by separating “Apple, baked” from “Apple, raw.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 3 linked records.

Equal-weight view

How apple records compare at 100 grams

All 3 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Apple, raw 61 kcal
    61 kcal
  2. Apple, baked 113 kcal
    113 kcal
  3. Apple, dried 243 kcal
    243 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 3 named USDA records in view: 3 direct matches. They span 2 source categories, including Apples and Dried fruits. The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 3 records together under the exact grouping key “apple.” That rule determines membership before any nutrition result is read.

For Apple, this page can compare 3 named records from FDC 2709220 through FDC 2709215. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

40–210 g before composition

The largest source amount is 5.3× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

182 kcal separates the fixed-weight endpoints

The lower endpoint is “raw”; the higher is “dried.” This isolates density, not ingredient causation.

Discriminator

6.6 g fiber gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “raw” (2.1 g) and “dried” (8.7 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every apple.

Important: “Lower” begins with Apple, dried; “higher” ends with Apple, baked, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every apple meal.

Full comparison

Compare every selected FNDDS record

For Apple, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Apple nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Apple, baked Direct name match 210 gUSDA reference amount 237 kcal 113 0.7 g 5.3 g 8 mg FDC 2709220 ↗
Apple, dried Direct name match 40 gUSDA reference amount 97 kcal 243 0.4 g 3.5 g 35 mg FDC 2709196 ↗
Apple, raw Direct name match 200 gUSDA reference amount 122 kcal 61 0.3 g 4.2 g 0 mg FDC 2709215 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 40 to 210 grams—a 170-gram gap before composition enters the comparison. Their own source servings run from 97 calories for “dried” to 237 for “baked.” At a fixed 100 grams, “raw” is 61 calories and “dried” is 243—a fixed-weight separation of 182 calories. For Apple, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “baked”, “dried”, and “raw”. The source formulations contain 9 distinct ingredient codes; examples that appear in only part of the set include apples, dried, sulfured, uncooked, apples, fuji, with skin, raw, apples, gala, with skin, raw, and apples, granny smith, with skin, raw. On this Apple page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Apple” cannot resolve the differences between Apple, baked and Apple, raw. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 40–210 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “baked”, “dried”, and “raw”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    9 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Apple, baked” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Apple unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that apple is the right meal family. Then resolve the phrases that actually separate this set—“baked”, “dried”, and “raw”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Apple source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 3 exact records behind Apple source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Apple, dried is higher in sodium per 100 g

Apple, dried reports 87 mg versus 0 mg for Apple, raw: a 87 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Apple, dried is denser; Apple, baked is higher in its source amount

Apple, dried reports 243 kcal per 100 g and 97 kcal in USDA source amount (40 g). Apple, baked reports a lower 113 kcal per 100 g but a higher 237 kcal in USDA source amount (210 g).

Choose the record before reading the number

Apple, baked and Apple, raw are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (baked, roasted, or broiled versus raw) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Apple source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Apple, baked vs Apple, raw

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Apples, dried, sulfured, uncooked

USDA input 9011 appears in 1 of 3 context records; its summed listed input weight spans 100–100 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Apples, raw, with skin (Includes foods for USDA's Food Distribution Program)

USDA input 9003 appears in 1 of 3 context records; its summed listed input weight spans 90–90 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 0 mg in Apple, raw to 87 mg in Apple, dried, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 0 mg in Apple, raw to 1.4 mg in Apple, dried, all per 100 g.

Follow this evidence path 1 context record in this source topic Dried fruits

Apple, dried belongs to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Inspect an exact record Apple, baked

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2709220 citation for this exact record—not a name-level average.

Follow this evidence path