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Gooseberries, dessert, raw

Dessert gooseberries are a fruit, described here raw with the tops and tails removed. They mainly provide carbohydrate, with small amounts of protein and fat, and also contain vitamin C. Per 100g, they provide 170 kJ of energy, 9.2g of carbohydrate, 9.2g of sugars and 26mg of vitamin C.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The sugars in raw gooseberries occur naturally within the fruit rather than being added. Any sugar added during preparation would change the sugar and energy content from the values shown here. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

40 kcal

Energy

170 kJ

Graisse

0.3g

of which saturates

0.1g

Carbohydrate

9.2g

of which sugars

9.2g

Protéines

0.7g

Sel

0g

Eau

88g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

10µg

Vitamine D

0µg

Vitamine E

0.37mg

Vitamine C

26mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamine B6

0.02mg

Vitamine B12

0µg

Folate

8µg

Calcium

19mg

Fer

0.6mg

Magnésium

9mg

Phosphorus

19mg

Potassium

170mg

Sodium

1mg

Zinc

0.1mg

Copper

0.06mg

Sélénium

Trace

Iodine

Trace

Other types of gooseberries

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Gooseberries, cooking, raw

19 kcal

1.1g

0.4g

–

Gooseberries, dessert, canned in syrup, whole contents

73 kcal

0.4g

0.2g

–

Gooseberries, cooking, stewed with sugar

54 kcal

0.7g

0.3g

–

Gooseberries, cooking, stewed without sugar

16 kcal

0.9g

0.3g

–

About these figures

Values are per 100g of the food as described (Tops and tails removed). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine