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TART CHERRY & PORT PRESERVES

Jam, Jelly & Fruit Spreads BEAU BIEN FINE FOODS Branded
189 Calories
0.5g Protein
47.9g Carbs
0g Fat
0.5g Fiber
Nutrition Facts
Serving Size 100 g
Calories 189
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 47.9g 17%
Dietary Fiber 0.5g 2%
Total Sugars 33.7g
Protein 0.5g 1%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 68mg 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 0.5g 1%
Carbs 47.9g 99%
Fat 0g 0%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 3.2 MG 4%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 0 MG 0%
Potassium, K 68 MG 1%
Sodium, Na 53 MG 2%

Related Foods in Jam, Jelly & Fruit Spreads

Food Calories Protein Carbs Fat
CARROT JAM 300 0g 74g 0g APRICOT 190 0g 45g 0g TEXAS PRICKLY PEAR JELLY 265 0g 70.6g 0g CRANBERRY JAM 294 0g 82.4g 0g ORGANIC APRICOT SPREAD 250 0g 60g 0g A NATURAL FRUIT SPREAD 125 0g 30g 0g

Nutrition Highlights

  • Very low in fat (0g per 100g).

About TART CHERRY & PORT PRESERVES

TART CHERRY & PORT PRESERVES is a moderate-calorie food with 189 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 0.5g of protein, 47.9g of carbohydrates, and 0g of fat. It also contributes 0.5g of dietary fiber per serving. This food belongs to the Jam, Jelly & Fruit Spreads category.

Ingredients

MICHIGAN TART CHERRIES, CANE SUGAR, PECTIN FROM APPLES AND CITRUS, PORT, SEA SALT, BLACK PEPPER, BAY LEAVES

Dietary Information

TART CHERRY & PORT PRESERVES is considered low-fat, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 189 calories per 100 grams, TART CHERRY & PORT PRESERVES gets 1% of its calories from protein, 101% from carbohydrates, and 0% from fat. This is moderate, similar to many lean proteins and whole grains.

Compare TART CHERRY & PORT PRESERVES

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