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Low GI
💪High Protein

Gelatin Calories

Animal protein source, low carbohydrate, gelling agent

CALORIES

350kcal

GI

0low

POTASSIUM

1mg

FIBER

0g

Gelatin Nutrition Facts

Selected: 100 g

350

KCAL / 100G

Carbs

0g

· 0%

Protein

85g

· 100%

Fat

0g

· 0%

Fiber

0g

Gelatin Vitamins & Minerals

Vitamins

Vitamin A

0µg · 0% DV

B1

0mg · 0% DV

B2

0mg · 0% DV

B3

0mg · 0% DV

Minerals

Sodium

200mg · 9% DV

Iron

1mg · 6% DV

Phosphorus

30mg · 4% DV

Magnesium

11mg · 3% DV

Gelatin Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Gelatin Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Gelatin Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Gelatin Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Gelatin Fat Profile

SATURATED

0g

MONOUNSATURATED

0g

POLYUNSATURATED

0g

Foods Similar to Gelatin

🍳

Fried eggs

196 kcal

🍳

Fried egg

196 kcal

🍳

Two-egg menemen

109 kcal

🥚

Boiled whole egg

155 kcal

🍳

Vegetable omelet

149 kcal

🥚

Eggs cooked without oil

155 kcal

🥚

Cooked eggs

155 kcal

🍳

Scrambled eggs

149 kcal

Gelatin — Frequently Asked Questions

How many calories and how much protein are in gelatin?

Gelatin provides 350 calories and 85 g of protein per 100 g. It contains no carbohydrates, fat, or fiber.

Is gelatin keto-friendly and does it affect blood sugar?

Gelatin is compatible with keto and ketovore diets. Its glycemic index is 0, and it contains 0 g of carbohydrates per 100 g.

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Nutrition data compiled from USDA FoodData Central and scientific sources.