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Jam, no added sugar

Jam with no added sugar is a fruit preserve made without adding sugar. The product described here mainly provides carbohydrate, with 60g of carbohydrate, including 7g of sugars, per 100g. It provides 728 kJ of energy and contains 0g of fat per 100g. These figures are based on analysis and manufacturers’ data.

No added sugar does not mean sugar-free: sugars naturally present in the fruit can remain in the finished jam. The distinction between total carbohydrate and sugars is relevant for people monitoring carbohydrate intake, as sugars are only part of the total. The energy content is also worth noting for people watching their energy intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

174 kcal

Energy

728 kJ

Fat

0g

of which saturates

0g

Carbohydrate

60g

of which sugars

7g

Proteine

0.1g

Sale

0.1g

Alcol

0g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0µg

Vitamina E

0mg

Vitamina C

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamina B6

Trace

Vitamina B12

0µg

Folato

Trace

Calcio

11mg

Ferro

0.2mg

Magnesio

4mg

Phosphorus

8mg

Potassio

55mg

Sodio

38mg

Zinco

Trace

Copper

0.02mg

Selenio

Trace

Iodio

7µg

Other types of jam

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Jam, reduced sugar

123 kcal

0.5g

0.1g

1.7g

Jam, fruit with edible seeds

261 kcal

0.6g

0g

–

Jam, stone fruit

261 kcal

0.4g

0g

1g

About these figures

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

These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente