In 100 g (Grams) of Jellies there is 0.02 g of Total lipid (fat). Change amount

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Total lipid (fat)

Total lipid (fat) is a nutrient present in many other foods. The below table lists foods high in Total lipid (fat) other than Jellies.

Fat, beef tallow	100 g	100%
Lard	100 g	100%
Shortening, household, soybean (partially hydrogenated)-cottonseed (partially hydrogenated)	100 g	100%
Oil, soybean, salad or cooking, (partially hydrogenated)	100 g	100%
Oil, rice bran	100 g	100%
Oil, wheat germ	100 g	100%
Oil, peanut, salad or cooking	100 g	100%
Oil, soybean, salad or cooking	100 g	100%
Oil, olive, salad or cooking	100 g	100%
Oil, palm	100 g	100%
Oil, sesame, salad or cooking	100 g	100%
Oil, sunflower, linoleic (less than 60%)	100 g	100%
Oil, cocoa butter	100 g	100%
Oil, cottonseed, salad or cooking	100 g	100%
Oil, sunflower, linoleic, (approx. 65%)	100 g	100%
Oil, safflower, salad or cooking, linoleic, (over 70%)	100 g	100%
Oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)	100 g	100%
Vegetable oil, palm kernel	100 g	100%
Oil, poppyseed	100 g	100%
Oil, tomatoseed	100 g	100%

Jellies

Jellies is a type of Sweets. The most significant nutrients in Jellies are listed below.

Water	29.77 g	29.77%
Energy (calorie)	266 kcal
Energy (joule)	1115 kJ
Protein	0.15 g	0.15%
Total lipid (fat)	0.02 g	0.02%
Ash	0.12 g	0.12%
Carbohydrate, by difference	69.95 g	69.95%
Fiber, total dietary	1 g	1%
Sugars, total	51.22 g	51.22%
Calcium, Ca	7 mg	0.01%
Iron, Fe	0.19 mg
Magnesium, Mg	6 mg	0.01%
Phosphorus, P	6 mg	0.01%
Potassium, K	54 mg	0.05%
Sodium, Na	30 mg	0.03%
Zinc, Zn	0.03 mg
Copper, Cu	0.011 mg
Manganese, Mn	0.132 mg
Selenium, Se	0.4 µg
Fluoride, F	73 µg

Nutrients in Jellies