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Jellies (USDA#19300) |
| Serving Size 1 serving 1 tbsp |
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| Water 29g |
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| Calories 266 |
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| Energy 1115kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 0g |
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| Total Carbohydrates 69g |
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| Dietary Fiber 1g |
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| Sugars 51g |
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| Calcium, Ca 7mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 6mg |
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| Phosphorus, P 6mg |
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| Potassium 54mg |
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| Sodium 30mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 1mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Fluoride, F 73mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 2mg |
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| Niacin 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 2mcg |
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| Folic acid 0mcg |
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| Folate, food 2mcg |
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| Folate, DFE 2mcg_DFE |
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| Choline, total 10mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 5IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 5g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 4g |
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| 18:2 undifferentiated 3g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 3mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 22mcg |
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Jellies usda nutrition - Related Content |
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| A sweet jelly with a hint of Chili pepper flavor. This jelly is great on wheat crackers spread with cream cheese. |
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| Used for the preparation of jellies and sauces, this utensil is a common tool when canning various types of foods. There are several variations of design for the Jelly Strainer, ... |
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| A thick, clear, gelatin-like substance made from fruit juice, sugar, and the thickener pectin, which are cooked together to reduce the liquid content, concentrate the flavor, and ... |
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| A dessert made by spreading jam or jelly on a thin layer of sponge cake which is then rolled up into a log shape. Occasionally, a layer of frosting is spread on top of the jam or ... |
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| A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly. Pepper jelly is traditionally available as a red, ... |
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| An herb jelly made from the stems and leaves of the mint plant. This jelly which is bright green in color, has a pleasant aroma and mint taste. Many different recipes exist for ... |
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