Know what’s on your plate
Gelatin powder
Calories & nutrition facts
dry, unsweetened
Nutrition facts
Per 100 g% DV- Calories 335 kcal —
- Protein 86 g 171%
- Carbohydrate 0 g 0%
- Fat 0.1 g 0%
- Saturated fat 0.1 g 0%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 196 mg 9%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 0.09 mg 1%
- Pantothenic acid (B5) 0.13 mg 3%
- Vitamin B6 0.01 mg 0%
- Folate (B9) 30 µg 8%
- Vitamin B12 0 µg 0%
- Choline 38.5 mg 7%
Minerals
- Calcium 55 mg 4%
- Iron 1.1 mg 6%
- Magnesium 22 mg 5%
- Phosphorus 39 mg 3%
- Potassium 16 mg 0%
- Zinc 0.14 mg 1%
- Copper 2.2 mg 240%
- Manganese 0.11 mg 5%
- Selenium 39.5 µg 72%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 335 | 86 g | 0 g | 0.1 g |
| 1 × envelope (1 tbsp) | 7 g | 23 | 6 g | 0 g | 0 g |
| 1 × package (1 oz) | 28 g | 94 | 24 g | 0 g | 0 g |
| 2 × envelope (1 tbsp) | 14 g | 47 | 12 g | 0 g | 0 g |
| ½ × envelope (1 tbsp) | 3.5 g | 12 | 3 g | 0 g | 0 g |
| 3 × envelope (1 tbsp) | 21 g | 70 | 18 g | 0 g | 0 g |
| 4 × envelope (1 tbsp) | 28 g | 94 | 24 g | 0 g | 0 g |
Similar foods
- Gelatin dessert mixdry381 kcal / 100 g
- Gelatin dessertdry mix, unprepared381 kcal / 100 g
- Unflavored jellodry mix343 kcal / 100 g
- Jelly crystalssugar sweetened, all flavours378 kcal / 100 g
- Pectinunsweetened, dry mix325 kcal / 100 g
- Cherry gelatindry mix392 kcal / 100 g
- Strawberry gelatindry mix394 kcal / 100 g
- Pectin dry mixunsweetened325 kcal / 100 g
- Lemon gelatindry mix392 kcal / 100 g
- Grape gelatindry mix392 kcal / 100 g
Questions about Gelatin powder
How do you use gelatin powder without getting lumps?
Sprinkle it evenly over a little cold water and leave it to swell for about 5 minutes. Stir the swollen gelatin into warm liquid until it dissolves; don’t boil it, as prolonged boiling can weaken its setting power.
How much gelatin powder do you need to set a dessert?
A 7 g envelope usually sets about 500 ml of liquid to a softly firm jelly; use a little less for a delicate panna cotta and more for a firm mould. Follow the recipe’s proportion for mixtures containing fruit or dairy, as these can set differently.
Can you add fresh pineapple to a dessert made with gelatin powder?
Not without cooking it first: fresh pineapple contains an enzyme that stops gelatin setting. Simmer the fruit for a few minutes or use tinned pineapple, which has been heat-treated; fresh kiwi and papaya can cause the same problem.
How do you make gelatin powder set in a cold cheesecake filling?
Dissolve the bloomed gelatin in a small amount of warm liquid, then gradually whisk in a spoonful of the filling before mixing it through the rest. This tempers it and helps prevent rubbery strands or lumps; chill the cheesecake until fully set.
Can you replace gelatin powder with agar or pectin?
Agar is a useful vegetarian alternative, but it needs to be boiled briefly to activate and sets more firmly than gelatin. Pectin is not a direct swap: it is mainly used for jams and usually needs sugar and acidity to gel.
What is the difference between gelatin powder and jelly crystals?
Gelatin powder is unflavoured setting agent, while jelly crystals already contain flavourings, sweeteners and other ingredients. Use gelatin powder when you want control over the flavour and sweetness; crystals are designed to make a flavoured jelly.
How should you store gelatin powder?
Keep the packet tightly closed in a cool, dry cupboard, away from steam and strong smells. Once mixed into a dessert, cover it and refrigerate it; don’t leave it at room temperature for long.
Is gelatin powder suitable for vegetarians?
No. Gelatin is made from collagen taken from animal tissues, so it is not vegetarian; agar, made from seaweed, is one alternative for setting desserts.
Source: USDA FoodData Central 169599 · per 100 g · carbohydrate per EU label, fibre excluded
