Royal Gelatina Fresa 80g
i Photo: Open Food Facts contributors · CC BY-SA
Mixes for jelly desserts · United States

Royal Gelatina Fresa 80g

United States
NOVA4
126 kcalper 100 g · 6% of the reference intake
6.0 gof sugars per 100 g
Barcode (EAN-13)7622300718848
GS1 prefix762 · GS1 Switzerland
Additives2: E950, E951
AllergensNot given in the source
7622300718848

Prefix 762 was issued by GS1 Switzerland. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories126 kcal6%
Total fat0.00 g0%
Saturated fat0.00 g0%
Total carbohydrate6.0 g2%
Total sugars6.0 g—
Dietary fiber0.00 g0%
Protein1.0 g2%
Sodium0.06 g3%

Open Food Facts, ODbL, record updated March 18, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

1. Co preparar-10 porciones de 100 g de gelatina Insicciones: Vierta el contenido de este paquete en un repiente y añada 2 tazas (500 ml) de agua hirviendo. Revuelva hasta disolver y añada 2 tazas (500 ml) de agua fria adicional. Vierta en moldes y refrigérese hasta que cuaje. Rinde diez porciones de 100 g. [1 taza = 1/4 de litro] Royal, 窗 Ingredientes: azúcar, gelatina, citrato de sodio y ácido fumárico (reguladores de la acidez), saberficial a fresa, y acesulfame K (edulcorantes artificiales), ácido ascórbico (vitamina C), rojo allura AC (Rogo N940), tartrazina aspartame* (amarillo FD&C N°5) (colorantes artificiales). FENILCETONURICOS: CONTIENE FENILALANINA. CONTIENE TARTRAZINA INFORMACIÓN NUTRICIONAL: Tamaño por porción: 2 cdta (8 g) mezcla seca/100 g gel na preparada Porciones por ence: 10, Cantidad por porción: Energía/Calorías 126 kJ/

  • E950Acesulfame kSweetener
  • E951AspartameSweetener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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