Jelly desserts · United Kingdom
Rasberry gelly
United Kingdom
61 kcalper 100 g · 3% of the reference intake
12.5 gof sugars per 100 g
Barcode (EAN-8)00344951
GS1 prefix003 · GS1 US
Additives4: E330, E407, E410…
AllergensNot given in the source
Nutrition
Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 61 kcal | 3% |
| Fat | 0.20 g | 0% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 13.7 g | 5% |
| of which sugars | 12.5 g | 14% |
| Fibre | 1.7 g | — |
| Protein | 0.30 g | 1% |
| Salt | 0.13 g | 2% |
Open Food Facts, ODbL, record updated 4 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
Water. Raspberries (18%) · Sugar. Gelling Agent: Carrageenan, Locust Bean Gum, E508 · Acidity Regulator: Citric Acid. . Concentrated Carrot. Concentrated Blackcurrants. Flavourings. S
- E330Citric acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E508Potassium chlorideStabiliser · Thickener · Preservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United Kingdom
United Kingdom
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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