Calories in jelly: 73 kcal per 100 g

What’s in a 300 g serving

More than half of a serving is water, which is why the calories stay low. What is left is mostly carbohydrate.

7.8 gProtein

50.4 gCarbohydrate

242 gWater

7.8 gProtein
50.4 gCarbohydrate
242 gWater

Below average for dishes

Jelly is 73 kcal per 100 g. The 603 dishes in this database average 180.

Jelly73

Dishes average180

Protein and fibre in a serving

7.8 g of protein and 0 g of fibre, neither at a claim threshold.

Protein, per serving7.8 g

Fibre, per serving0 g

Vitamins and minerals in jelly

None of the 16 reaches the “source of” level. Vitamin B12 comes closest at 8 % per 100 g.

24 %

Vitamin B12

0.0006 mg in a 300 g serving

248th of 490 dishes

Vitamin B12 is below the 15 % “source of” level in jelly, so no function line applies.

Calcium177 mg22 %

Chloride150 mg19 %

Phosphorus129 mg18 %

Riboflavin (vitamin B2)0.24 mg17 %

Potassium213 mg11 %

Only a trace

Vitamin A
Vitamin D
Vitamin E

Show all 16 with amounts

Vitamin B120.0006 mg, 24 %

Calcium177 mg, 22 %

Chloride150 mg, 19 %

Phosphorus129 mg, 18 %

Riboflavin (vitamin B2)0.24 mg, 17 %

Potassium213 mg, 11 %

Iron1.2 mg, 8.6 %

Pantothenic acid (vitamin B5)0.42 mg, 7 %

Vitamin B60.09 mg, 6.4 %

Niacin (vitamin B3)0.9 mg, 5.6 %

Thiamin (vitamin B1)0.06 mg, 5.5 %

Biotin0.0027 mg, 5.4 %

Magnesium18 mg, 4.8 %

Vitamin C3 mg, 3.8 %

Folate0.006 mg, 3 %

Copper0.03 mg, 3 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What jelly doesn’t give you. And where to find it.

No recorded vitamin D or vitamin A, and only 1.3 % of the vitamin C reference intake per 100 g.

Vitamin D

Tracein jelly

Find it inBloater, grilled500 % per 100 g

Vitamin C

1.3%in jelly, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

Tracein jelly

Find it inLiver, calf, fried3152 % per 100 g

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100 mgVitamin C, 125 %

0.075 mgSelenium, 136 %

0.00125 mgVitamin D, 25 %

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Every 25 g scoop declares 100 mg of vitamin C, 0.00125 mg of vitamin D and 0.075 mg of selenium, alongside other vitamins and minerals. Vitamin C, vitamin D and selenium contribute to the normal function of the immune system.

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Tracked UK delivery

Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.

Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Jelly against other dishes

Per 100 g, curry (chicken tandoori, retail, reheated) has the most vitamin B12 in this comparison, followed by pancakes (sweet) and jelly.

0.001mg

0.0009mg

0.0002mg

0mg

Curry, chicken tandoori, retail, reheated+0.0008 mg

Pancakes, sweet+0.0007 mg

Jelly, made with skimmed milkthis page

Curry, chicken, Thai green, takeaway and restaurant0 mg

Vegetable stir fry mix, fried−0.0002 mg

All values per 100 g, from the same dataset. Differences are against jelly.

Since that first introduction in 1998, Immufix has remained a constant in my life.

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Taken every morning since 1998.

Paula Radcliffe has taken the same formula since she was 24. Customers rate Immufix 4.8 out of 5 from 89 reviews.

2:15:25World record, 2003

28Years, same routine

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“High quality product with premium active ingredients”

Simon B · 20 August 2026

Questions about jelly

What the numbers say to the questions people actually search.

How many calories are in a portion of jelly?

A typical portion (300 g, one serving) gives 219 kcal. Per 100 g the figure is 73 kcal.

Are these figures exact for jelly?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does jelly have most of?

By share of the daily reference intake: vitamin B12 (0.0002 mg, 8 %), calcium (59 mg, 7.4 %) and chloride (50 mg, 6.3 %) per 100 g.

Is jelly a good source of protein?

Jelly, made with skimmed milk has 2.6 g protein per 100 g, 14 % of the energy, which meets the UK threshold for “source of protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 12-240, Jelly, made with skimmed milk, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Milk Products and Eggs Supplement, 1989. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Jelly). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.