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Sweet, high-fat spread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
484
KCAL / 100G
Carbs
32.6g
· 26%
Protein
0.5g
· 0%
Fat
40.6g
· 74%
Fiber
0.4g
Vitamins
Vitamin A
342µg · 38% DV
Vitamin E
1.2mg · 8% DV
B2
0.05mg · 4% DV
Biotin
1.2µg · 4% DV
Minerals
Iodine
8µg · 5% DV
Calcium
15mg · 2% DV
Phosphorus
14mg · 2% DV
Magnesium
4mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
25.8g
MONOUNSATURATED
10.8g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
Jam and butter contains 484 calories per 100 g. It is energy-dense, so portion size can make a big difference in total calorie intake.
Per 100 g, it provides 40.6 g fat, 32.6 g carbohydrates, and 0.5 g protein. Fat and carbs are the main macronutrients, while protein is minimal.
No, it is not a high-protein food. It contains just 0.5 g of protein per 100 g.
Yes, but only a small amount. It has 0.4 g of fiber per 100 g.
The glycemic index of jam and butter is 55. This can help give context to how its carbohydrate content may affect blood sugar.
It can fit into some eating patterns, but it is relatively high in calories and fat at 484 calories and 40.6 g fat per 100 g. Portion control is important.
Yes, based on the provided information, jam and butter is gluten-free. It is suitable for a gluten-free diet.
Jam and butter contains dairy. People with a dairy allergy or sensitivity should take that into account.
Yes, it is listed as suitable for vegetarian and flexitarian diets. It is also gluten-free according to the provided data.
Yes, it is classified as processed. That processing level is useful to consider alongside its calories, fat, and carbohydrate content.
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Nutrition data compiled from USDA FoodData Central and scientific sources.