Fruit jelly is a sweetened recipe. So it is very very important to know the level of nutritional content.
Visit TIU website or www.cbpcservices.com. Dr. Pramanick's work is perhaps the first in the state of West Bengal (India).
UTILIZATION OF JACKFRUIT SEED FLOUR IN FIBRE BREAD has the values, but need to check the relevance or even contact the authors for more clarification
http://eprints.usm.my/4842/1/Development_Of_An_Innovative_Ingredient_Frpm_Jackfruitseed_Flour_In_health_Bakery_Products.pdf
The ash and carbohydrate content in jelly may vary with the use of different types and amounts of fruits. Some recipes even use fruit juice, fruit flavorings or juice extracts.
As per the Malaysian Food Composition Table, we have honeydew jelly, pineapple jelly, strawberry jelly, watermelon jelly etc. For 100g of jelly,
CHO ~18.5g; Pro ~0.1g; Ash ~0.3-0.5g
The ash and carbohydrate content in jelly may vary with different types of fruits.
For general information, have you tried the USDA database?
http://ndb.nal.usda.gov/ndb/foods
Dear Hadri Zouheyr,
I want to know the nutritional values of different fruit jelly. Actually I have prepared a fruit jelly and for the comparative study I just asked this question.
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