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Jelly, made with skimmed milk

Jelly made with skimmed milk is a set dessert prepared using skimmed milk as part of the recipe. It mainly provides carbohydrate, with some protein and calcium from the milk. Per 100g, it contains 17g of carbohydrate, all of which is sugars, 2.6g of protein and 59mg of calcium. Its energy content is 314 kJ.

Calcium helps maintain bones and teeth, while protein is needed for the growth and repair of body tissues. This recipe contains only trace amounts of fat and saturated fat, but its sugar content is worth noting for people monitoring sugar or energy intake. It contains milk and is therefore not suitable for people with a milk allergy. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

73 kcal

Energy

314 kJ

Graisse

Trace

of which saturates

Trace

Carbohydrate

17g

of which sugars

17g

Protéines

2.6g

Sel

0.07g

Eau

81g

Cholestérol

Trace

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

Trace

Vitamine E

Trace

Vitamine C

1mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.08mg

Niacin (B3)

Trace

Vitamine B6

0.03mg

Vitamine B12

0.2µg

Folate

2µg

Calcium

59mg

Fer

0.4mg

Magnésium

6mg

Phosphorus

43mg

Potassium

71mg

Sodium

29mg

Copper

0.01mg

Other types of jelly

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Jelly, made with semi-skimmed milk

79 kcal

2.6g

0.7g

–

Jelly, made with whole milk

88 kcal

2.6g

1.7g

–

Jelly, made with water

61 kcal

1.2g

Trace

0g

Jelly, sugar free, made with water

6 kcal

1.6g

0g

0g

About these figures

Values are per 100g of the food as described (Recipe). "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