Does apple contain oil? The surprising truth about fruit, seeds, and waxy skin

December 23, 2025 •

4 min read

Despite their sometimes-glossy appearance, the flesh of a medium apple contains less than 0.5 grams of fat. This leads many to question: does apple contain oil in any other part, and what exactly causes that waxy feel on the skin?

Quick Summary

The edible portion of an apple is virtually fat-free, while the seeds hold a significant amount of oil rich in unsaturated fatty acids. The waxy or greasy texture on the skin is caused by a natural protective coating the fruit produces as it ripens, which is sometimes supplemented by commercial waxes.

Key Points

Low Fat Flesh: The edible part of an apple contains less than 0.5 grams of fat and is not oily in nature.
Oil-Rich Seeds: A significant quantity of oil, rich in unsaturated fatty acids, can be extracted from apple seeds.
Natural Waxy Coating: The greasy feel on an apple's skin is often a natural protective cuticle, which becomes more prominent as the fruit ripens.
Commercial Waxing: Store-bought apples are frequently coated with an edible wax for preservation and appearance, contributing to a slick surface.
Nutritional Focus: The primary nutritional value of an apple comes from its high water content, carbohydrates, and fiber, not its fat.
Not an Oily Fruit: Unlike high-fat fruits like olives or avocados, the apple is predominantly composed of water and carbs.

For anyone conscious about their dietary fat intake, the question of whether apples contain oil is a valid one. While the quick answer is no, the details are more complex and depend on which part of the fruit you are referring to. The juicy flesh and protective skin are low in fat, but the seeds hide a very different story, containing a substantial amount of beneficial oil.

The Low-Fat Profile of Apple Flesh and Skin

An apple's primary components are carbohydrates and water. The nutritional breakdown of a standard medium apple reveals just how little fat it contains.

Apple flesh nutrition

Fat: Less than 0.5 grams per medium apple.
Carbohydrates: Overwhelmingly the largest nutrient, consisting of simple sugars like fructose, sucrose, and glucose.
Water: Apples are approximately 85% water, which contributes to their hydrating nature and low-calorie density.
Fiber: A medium apple contains about 4-5 grams of fiber, with a significant portion found in the skin.
Vitamins and Minerals: Apples offer a good source of vitamin C and potassium.

The overall nutritional profile of the edible part of an apple is centered on its carbohydrate and fiber content, making it an excellent low-fat snack. The trace amounts of lipid (fat) present are insignificant for most dietary purposes.

The Surprising Oil in Apple Seeds

Here is where the story changes. While you don't typically eat the seeds, they are where the apple's oil is concentrated. Research indicates that apple seeds contain a considerable quantity of oil.

What is apple seed oil?

Apple seed oil is a vegetable oil obtained by pressing apple seeds, a process that utilizes a byproduct of the apple juice industry. Studies have shown that apple seeds can contain between 15% and nearly 30% oil by weight, depending on the variety and extraction method.

The composition of apple seed oil

Apple seed oil is highly valued in the cosmetic industry for its nutritional profile. It is primarily composed of beneficial fatty acids:

Linoleic acid (Omega-6): A dominant polyunsaturated fatty acid.
Oleic acid (Omega-9): A monounsaturated fatty acid also found in high concentrations.
Saturated fatty acids: Smaller amounts of palmitic acid and stearic acid are also present.

What about cyanide?

It is important to note that apple seeds contain amygdalin, which the body can convert into cyanide when chewed or crushed. While apple seed oil processing removes the amygdalin, it is never advisable to consume apple seeds directly. For context, however, a large quantity of seeds would need to be chewed thoroughly to pose a significant health risk.

Demystifying the Waxy Apple Skin

Many people encounter a greasy or waxy feeling on the skin of an apple and assume it's an oily substance. This can be caused by two factors: the fruit's natural protective layer or an applied commercial wax.

The natural waxy cuticle

Apples produce a natural waxy cuticle that protects the fruit from moisture loss and external elements. As the apple ripens, it produces ethylene gas, which causes the waxy layer to change composition, becoming greasier or more noticeable. This is particularly common in certain varieties like Granny Smith and Jonagold.

Commercial food-grade wax

Many commercially sold apples are coated with an edible food-grade wax to protect them and maintain their shiny appearance, especially after washing removes the natural wax. The waxes used are non-toxic and typically come from natural sources like carnauba wax or beeswax. A firm wipe with a paper towel can often remove this excess residue.

Comparing Apples to Other Fruits

To better understand where apples fit in terms of fat content, it is helpful to compare them to other fruits with known fat sources, like olives and avocados.


Feature	Apple (Flesh)	Olive	Avocado
Oil/Fat Content	Very low (less than 0.5g)	Very high (approx. 11g per 100g)	Very high (approx. 15g per 100g)
Location of Fat	Trace amounts throughout	Concentrated in the flesh	Concentrated in the flesh
Primary Composition	Water, sugars, and fiber	Fats, water, and fiber	Fats, water, and fiber
Waxy Skin	Natural protective wax	No, thin skin	No, thick skin

Conclusion

So, does apple contain oil? The answer is nuanced. The fleshy, edible part of an apple is virtually fat-free. However, the seeds do contain a notable amount of oil, which is extracted for use in cosmetics. The shiny or greasy film on the skin is a separate matter, caused by a combination of the apple's natural protective wax and commercial coatings. Therefore, for most consumers, an apple remains a low-fat, nutritious snack. The question of oil is a great example of how different parts of a plant can have vastly different compositions. For more information on apple nutrition and health benefits, visit the Harvard T.H. Chan School of Public Health's dedicated page.

Sources

Verywell Fit. 'Apple Nutrition Facts and Health Benefits'.
Healthline. 'Apples 101: Nutrition Facts and Health Benefits'.
ResearchGate. 'Fatty Acids Composition of Apple and Pear Seed Oils'.
Clinikally. 'Unlocking the Benefits of Apple Seed Oil for Radiant Skin'.
Quora. 'Why do some store-bought apples feel oily?'.
Harvard T.H. Chan School of Public Health. 'Apples - The Nutrition Source'.

Frequently Asked Questions

The film on an apple's skin is caused by a natural protective layer called the cuticle, which becomes more pronounced as the fruit ripens. Many commercially sold apples also receive an additional layer of food-grade wax for preservation.

No, apples are not a good source of dietary fat. The edible flesh of an apple contains less than half a gram of fat per serving, and its nutritional value lies primarily in its fiber, carbohydrates, and vitamins.

While apple seed oil is being researched as a potential edible oil, consuming raw, crushed apple seeds is not recommended. The seeds contain amygdalin, which can be converted to cyanide in the body. Extracted oil is processed to remove these harmful compounds.

Yes, apple seed oil is used in cosmetics for its moisturizing and conditioning properties. The oil is rich in essential fatty acids and antioxidants that are beneficial for skin and hair health.

Yes, the waxes used on commercially grown apples are food-grade and considered safe to eat. They are typically derived from natural sources like carnauba wax or beeswax.

All common apple varieties have very similar, negligible amounts of fat in their flesh. Differences in fat content are minor compared to other factors like sugar and antioxidant levels, which can vary between varieties.

No, apple juice is not a source of oil. The oil is found almost exclusively in the seeds, which are removed during the juicing process. While some processing may lead to a decrease in beneficial compounds, juice contains virtually no fat.

Peeling an apple has no effect on its minimal fat content, as the oil is not located in the skin or flesh. Peeling does remove the waxy cuticle and significantly reduces the apple's fiber and antioxidant content.