LumilnarSweets
Red fruit jelly of fruit juice
Nutrients per 100 g · German: Rote Grütze aus Fruchtsaft. Source: German Federal Food Code (BLS).
70kcal
1 gProtein
14.5 gCarbs
0.1 gFat
Fibre 0.3 g · Sugar 8.6 g
70kcal
1 gProtein
14.5 gCarbs
0.1 gFat
No sign-up – entries stay in this browser.
Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 70 kcal | 4 % |
| Fat | 0.1 g | 0 % |
| Protein | 1 g | 2 % |
| Carbohydrates | 14.5 g | 6 % |
| Fiber | 0.3 g | 1 % |
| Water | 79.8 g | 3 % |
| Sugar | 8.6 g | 17 % |
| Net Carbs | 14.2 g | – |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 1.5 ratio | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.021 mg | – |
| Omega 6 Fettsäuren | 0.031 mg | – |
| Tetradecansäure / Myristinsäure | 0 mg | – |
| Hexadecansäure / Palmitinsäure | 0.022 mg | – |
| Octadecansäure / Stearinsäure | 0.005 mg | – |
| Gesättigte Fettsäuren | 0.027 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.002 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 0.018 mg | – |
| Einfach ungesättigte Fettsäuren | 0.02 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 0.031 mg | – |
| ALA - Linolensäure Omega 3 | 0.021 mg | – |
| Mehrfach ungesättigte Fettsäuren | 0.052 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Fructose | 1.8 mg | – |
| Galactose | 0.008 mg | – |
| Glucose | 1.4 mg | – |
| Monosaccharides | 3.3 mg | – |
| Sucrose | 5.3 mg | – |
| Maltose | 0.03 mg | – |
| Disaccharide | 5.3 mg | – |
| Starch | 5.9 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Vitamin A (Retinolequivalent) | 2 µg | 0 % |
| Vitamin A (Retinolactivitysequivalent) | 1 µg | 0 % |
| Beta-Carotin | 11 µg | 1 % |
| Vitamin B1 Thiamine | 0.024 µg | 0 % |
| Vitamin B2 (Riboflavin) | 0.018 µg | 0 % |
| Vitamin B3 (Niacine) | 0.148 µg | 0 % |
| Vitamin B3 Niacinequivalent | 0.165 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 0.041 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 28 µg | 2 % |
| Vitamin B7 (Biotine) | 2 µg | 4 % |
| Vitamin B9 (Folic Acid) | 4.5 µg | 1 % |
| Vitamin C | 15.9 µg | 0 % |
| Vitamin E | 0.812 µg | 0 % |
| Vitamin K | 8 µg | 8 % |
| Vitamin K1 (Phylloquinone) | 8 µg | 8 % |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 0.005 g | 0 % |
| Sodium | 2 mg | 0 % |
| Potassium | 206 mg | 5 % |
| Calcium | 33 mg | 3 % |
| Magnesium | 10 mg | 3 % |
| Phosphorus | 22 mg | 3 % |
| Chloride | 10 mg | 0 % |
| Iron | 0.547 µg | 0 % |
| Zinc | 0.12 µg | 0 % |
| Manganese | 190 µg | 5 % |
| Copper | 60 µg | 5 % |
| Fluroride | 19 μg | 1 % |
| Iodine | 1 µg | 1 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.012 mg | 0 % |
| Leucin | 0.046 mg | 0 % |
| Lysin | 0.038 mg | 0 % |
| Methionin | 0.001 mg | 0 % |
| Cystein | 0.004 mg | 0 % |
| Phenylalanin | 0.029 mg | 0 % |
| Tyrosin | 0.023 mg | 0 % |
| Threonin | 0.03 mg | 0 % |
| Valin | 0.036 mg | 0 % |
| Tryptophan | 0.001 mg | 0 % |
| Arginin | 0.047 mg | – |
| Alanin | 0.097 mg | – |
| Histidin | 0.019 mg | 0 % |
| Essentielle Aminosäuren | 0.212 mg | – |
| Asparaginsäure | 0.158 mg | – |
| Glutaminsäure | 0.146 mg | – |
| Glycin | 0.038 mg | – |
| Serin | 0.054 mg | – |
| Prolin | 0.026 mg | – |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Nichtessentielle Aminosäuren | 0.593 g | – |
Sugar alcohols
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Xylitol | 0.003 mg | – |
| Total Sugar Alcohols | 0.003 mg | – |
Similar foods
Pineapple jellyPineapple jelly with whipped creamPineapple rings in frying batter (with milk) friedApple jellyApple compoteApple sauce/apple compote, sugared, cannedApple sauce/apple compote, with artificial sweeteners, cannedApple compote with caramel sauceApple compote with raisins and almondsApple compote with raisins and rumApple compote with vanilla sauceApple compote with white wine
Reference values for “% daily value” are guide values for adults. Nutrients per the German Federal Food Code; preparation and variety change the values.