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Jam, reduced sugar

Reduced-sugar jam is a fruit preserve made with less sugar than standard jam. The figures here cover assorted flavours from several brands. It mainly provides carbohydrate in the form of sugars, with little fat or protein. Per 100g, it contains 32g of sugars, provides 523 kJ of energy, and supplies 1.7g of fibre and 26mg of vitamin C.

Reduced sugar does not mean sugar-free, and the sugar and energy content remain relevant for people monitoring their intake. Vitamin C supports normal wound healing and helps the body absorb iron from plant foods. Nutrient content can vary between products, so individual labels may differ from these values. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

123 kcal

Energy

523 kJ

Gordura

0.1g

of which saturates

Trace

Carbohydrate

32g

of which sugars

32g

Fibra

1.7g

Proteína

0.5g

Sal

0.05g

Álcool

0g

Água

65g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamina D

0µg

Vitamina E

0.14mg

Vitamina C

26mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamina B6

Trace

Vitamina B12

0µg

Ácido Fólico

Trace

Cálcio

19mg

Ferro

0.36mg

Magnésio

7mg

Phosphorus

15mg

Potássio

123mg

Sódio

20mg

Zinco

Trace

Copper

0.05mg

Selenium

0µg

Iodo

2µg

Other types of jam

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Jam, no added sugar

174 kcal

0.1g

0g

–

Jam, fruit with edible seeds

261 kcal

0.6g

0g

–

Jam, stone fruit

261 kcal

0.4g

0g

1g

About these figures

Values are per 100g of the food as described (9 samples, 5 brands; assorted flavours). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente