Applesauce is cooked, pureed apple with no added sugar in this entry. Cooking softens the fibre and reduces vitamin C, though added vitamin C restores some of the loss.
We included unsweetened applesauce to show how cooking and pureeing changes whole fresh apples; fibre is retained but softened, and added vitamin C compensates for heat losses.
Where Applesauce, unsweetened, with added vitamin C Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 108 mg | 5% | |
| Vitamin C | 43.7 mg | 55% | |
| Phosphorus | 9.12 mg | 1% | |
| Magnesium | 3.94 mg | 1% | |
| Calcium | 3.82 mg | 0% | |
| Iron | 0.045 mg | 0% | |
| Copper | 0.039 mg | 4% | |
| Manganese | 0.037 mg | 2% | |
| Zinc | 0.003 mg | 0% | |
| Fructose | 5.86 g | — | |
| Glucose (dextrose) | 2.45 g | — | |
| Sucrose | 1.36 g | — | |
| Biotin (Vitamin B7) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →