According to the Natural Food Hub, a raw, unpeeled apple can contain 4 to 40 milligrams of vitamin C per 100 grams of the fruit. The variation depends on the variety of apple and the conditions under which it was grown.
Apart from Sturmer, a hard, acidic late-maturing apple variety, vitamin content in most apple cultivars can halve after three months of storage due to enzyme-induced oxidative browning. Apple skin and the flesh directly beneath it contain the highest amounts of vitamin C, typically 50 to 100 grams. Apples are also rich in B vitamins, vitamin A, folic acid and fiber.