How it's used
Used in desserts, salads, or eaten as a snack.

A sweet, juicy fruit with a crunchy texture, available in various varieties.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in desserts, salads, or eaten as a snack.
Its vitamin C content offers a small iron-absorption boost when eaten alongside iron-rich foods like oats or seeds.
Try it in the kitchen
Rustic apple-rye breakfast bars with dried figs, oats, wheat germ, a silken-tofu yogurt batter, walnuts, pumpkin seeds and thin apple slices baked into the top.
Open recipeA Swiss-inspired overnight Bircher jar with grated apple, a silky tofu-yogurt base, oats, wheat germ, flax, hemp, raspberries, toasted walnuts and pumpkin seeds.
Open recipePan-fried sesame-soy tofu, kimchi, avocado and paper-thin tart apple with cashew cheese, stacked in soft wholemeal rolls.
Open recipeA substantial wholemeal sandwich with seed-crusted tofu, tart apple-cabbage slaw and a creamy mustard-maple white-bean spread.
Open recipeAn Ethiopian–Nordic sharing table of teff flatbread, warm berbere lentils, mild chickpea sauce, lemony greens, crisp beet-apple pickle and cool hemp cream—designed to become a generous centrepiece when scaled for four or more.
Open recipeA proper breakfast stack of fluffy apple-spelt-oat pancakes with peach, soy yogurt, toasted pumpkin seeds and a little maple-cinnamon finish.
Open recipeNutrition notebook
Calories
47kcal
Protein
0.3g
Carbs
11.2g
Fat
0.1g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.