Pular para o conteúdo principal

Jelly, made with water

Jelly made with water is a set dessert prepared by dissolving a jelly mixture in water and allowing it to cool. It consists mainly of water and provides carbohydrate in the form of sugars, with a small amount of protein. Per 100g, it contains 260 kJ of energy, 15g of carbohydrate, all of which is sugars, and 1.2g of protein.

Carbohydrate supplies energy for the body. The sugar content is worth noting for people monitoring their sugar or carbohydrate intake. Jelly made with water contains only a trace of fat, but this does not mean it is free from sugar or energy. It provides no fibre and little in the way of vitamins or minerals. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

61 kcal

Energy

260 kJ

Gordura

Trace

of which saturates

0g

Carbohydrate

15g

of which sugars

15g

Fibra

0g

Proteína

1.2g

Sal

0.01g

Álcool

0g

Água

84g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina E

0mg

Vitamina C

0mg

Thiamin (B1)

0mg

Riboflavin (B2)

0mg

Niacin (B3)

0mg

Vitamina B6

0mg

Vitamina B12

0µg

Ácido Fólico

0µg

Cálcio

7mg

Ferro

0.4mg

Magnésio

Trace

Phosphorus

1mg

Potássio

5mg

Sódio

5mg

Copper

0.01mg

Other types of jelly

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Jelly, sugar free, made with water

6 kcal

1.6g

0g

0g

Jelly, made with skimmed milk

73 kcal

2.6g

Trace

–

Jelly, made with semi-skimmed milk

79 kcal

2.6g

0.7g

–

Jelly, made with whole milk

88 kcal

2.6g

1.7g

–

About these figures

Values are per 100g of the food as described (Recipe). "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

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente