LumilnarSweets
Gooseberry jelly with whipped cream
Nutrients per 100 g · German: Stachelbeergrütze mit Schlagsahne. Source: German Federal Food Code (BLS).
126kcal
0.8 gProtein
23.3 gCarbs
2.9 gFat
Fibre 1.9 g · Sugar 17 g
126kcal
0.8 gProtein
23.3 gCarbs
2.9 gFat
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Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 126 kcal | 6 % |
| Fat | 2.9 g | 5 % |
| Protein | 0.765 g | 1 % |
| Carbohydrates | 23.3 g | 10 % |
| Fiber | 1.9 g | 6 % |
| Water | 71.4 g | 2 % |
| Sugar | 17 g | 34 % |
| Net Carbs | 21.5 g | – |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 3.2 ratio | – |
| Mittelkettige Fettsäuren | 0.177 g | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.029 mg | – |
| Omega 6 Fettsäuren | 0.093 mg | – |
| Butansäure / Buttersäure | 0.096 mg | – |
| Hexansäure / Capronsäure | 0.027 mg | – |
| Octansäure / Caprylsäure | 0.028 mg | – |
| Decansäure / Caprinsäure | 0.056 mg | – |
| Dodecansäure / Laurinsäure | 0.066 mg | – |
| Tetradecansäure / Myristinsäure | 0.286 mg | – |
| Hexadecansäure / Palmitinsäure | 0.668 mg | – |
| Octadecansäure / Stearinsäure | 0.285 mg | – |
| Gesättigte Fettsäuren | 1.5 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.108 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 0.639 mg | – |
| Einfach ungesättigte Fettsäuren | 0.747 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 0.093 mg | – |
| ALA - Linolensäure Omega 3 | 0.029 mg | – |
| Mehrfach ungesättigte Fettsäuren | 0.122 mg | – |
| Cholesterin | 7.5 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Fructose | 2.1 mg | – |
| Glucose | 1.9 mg | – |
| Monosaccharides | 3.9 mg | – |
| Sucrose | 12.7 mg | – |
| Maltose | 0.104 mg | – |
| Lactose | 0.291 mg | – |
| Disaccharide | 13.1 mg | – |
| Starch | 4.7 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Vitamin A (Retinolequivalent) | 37 µg | 4 % |
| Vitamin A (Retinolactivitysequivalent) | 33 µg | 4 % |
| Retinol | 28.6 µg | 3 % |
| Beta-Carotin | 49 µg | 2 % |
| Vitamin B1 Thiamine | 0.01 µg | 0 % |
| Vitamin B2 (Riboflavin) | 0.025 µg | 0 % |
| Vitamin B3 (Niacine) | 0.147 µg | 0 % |
| Vitamin B3 Niacinequivalent | 0.297 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 0.138 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 10 µg | 1 % |
| Vitamin B7 (Biotine) | 1 µg | 2 % |
| Vitamin B9 (Folic Acid) | 9 µg | 2 % |
| Vitamin C | 15.2 µg | 0 % |
| Vitamin D | 0.008 µg | 0 % |
| Vitamin E | 0.451 µg | 0 % |
| Vitamin K | 6 µg | 6 % |
| Vitamin K1 (Phylloquinone) | 5 µg | 5 % |
| Vitamin K2 (Menaquinone) | 0.5 µg | – |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 0.015 g | 0 % |
| Sodium | 6 mg | 0 % |
| Potassium | 133 mg | 3 % |
| Calcium | 26 mg | 3 % |
| Magnesium | 7 mg | 2 % |
| Phosphorus | 26 mg | 4 % |
| Sulfur | 0.3 mg | 0 % |
| Chloride | 7 mg | 0 % |
| Iron | 0.271 µg | 0 % |
| Zinc | 0.12 µg | 0 % |
| Manganese | 140 µg | 4 % |
| Copper | 70 µg | 6 % |
| Fluroride | 10 μg | 0 % |
| Iodine | 1 µg | 1 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.028 mg | 0 % |
| Leucin | 0.055 mg | 0 % |
| Lysin | 0.047 mg | 0 % |
| Methionin | 0.006 mg | 0 % |
| Cystein | 0.007 mg | 0 % |
| Phenylalanin | 0.031 mg | 0 % |
| Tyrosin | 0.026 mg | 0 % |
| Threonin | 0.031 mg | 0 % |
| Valin | 0.04 mg | 0 % |
| Tryptophan | 0.009 mg | 0 % |
| Arginin | 0.037 mg | – |
| Alanin | 0.057 mg | – |
| Histidin | 0.018 mg | 0 % |
| Essentielle Aminosäuren | 0.265 mg | – |
| Asparaginsäure | 0.086 mg | – |
| Glutaminsäure | 0.142 mg | – |
| Glycin | 0.03 mg | – |
| Serin | 0.046 mg | – |
| Prolin | 0.041 mg | – |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Nichtessentielle Aminosäuren | 0.472 g | – |
Sugar alcohols
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Sorbitol | 1.6 mg | – |
| Total Sugar Alcohols | 1.6 mg | – |
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Reference values for “% daily value” are guide values for adults. Nutrients per the German Federal Food Code; preparation and variety change the values.