Buns and pastries
Jellabi, homemade
Per 100 g of the edible portion · CoFID 2021
369kcal per 100 g
4.2 gProtein
14.9 gFat
57.5 gCarbohydrate
Energy and macronutrients
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 369 kcal1,551 kJ | 18% |
| Protein | 4.2 g | 8% |
| Fat | 14.9 g | 21% |
| of which saturated | 1.1 g | 6% |
| Monounsaturated fat | 8.5 g | — |
| Polyunsaturated fat | 4.3 g | — |
| Cholesterol | 0 mg | — |
| Carbohydrate | 57.5 g | 22% |
| Starch | 39.2 g | — |
| Fibre | 1.6 g | — |
| Salt | 0.01 g | 0% |
| Water | 25.4 g | — |
Minerals
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Potassium | 91 mg | 5% |
| Calcium | 43 mg | 5% |
| Magnesium | 12 mg | 3% |
| Phosphorus | 57 mg | 8% |
| Iron | 0.99 mg | 7% |
| Copper | 0.1 mg | 10% |
Vitamins
Per 100 g of the edible portion
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Vitamin A | 0 µg | 0% |
| Beta-carotene | 0 µg | — |
| Vitamin D | 0 µg | 0% |
| Thiamin (B1) | 0.09 mg | 8% |
| Riboflavin (B2) | 0.02 mg | 1% |
| Niacin (B3) | 0.8 mg | 5% |
| Vitamin B6 | 0.07 mg | 5% |
| Vitamin B12 | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
Other foods in the group
More from “Buns and pastries”
- Chelsea buns, homemade361 kcal
- Choux buns, homemade395 kcal
- Doughnuts, ring, iced413 kcal
- Doughnuts, with jam321 kcal
- Hot cross buns, homemade312 kcal
- Currant buns, toasted311 kcal
- Gulab jamen/jambu, retail306 kcal
- Mince pies, homemade, individual436 kcal
- Bagels, plain273 kcal
- Gulab jamen/jambu, homemade273 kcal
- Muffins, bran, homemade263 kcal
- Muffins, English style, white, toasted261 kcal
Source: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England · contains public sector information licensed under the Open Government Licence v3.0.
Values as published in the national table, per 100 g of the edible portion. “0” also covers traces below the detection limit. Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.