Sugar Free JELL-O Nutrition

Sugar Free JELL-O Nutrition
Photo Credit gelatin dessert image by Kalani from Fotolia.com

Jell-O brand gelatin, made by Kraft Foods, has been around since the early 20th century and is still a very popular dessert dish. The sugarless variety boasts decreased calories and, as such, is a popular option for some dieters, as well as individuals with diabetes and others who have to carefully monitor their sugar intake.

Sugar-Free Jell-O Gelatin

A pre-packed cup of Jell-O brand sugar-free gelatin contains 20 calories per cup, according to MyFitnessPal. The food is not a significant source of either fat or carbohydrates, but it does contain 2g of protein. Sugar-free Jell-O gelatin also does not contain any significant amount of vitamins or minerals, though it does have 130 mg of sodium per serving.

Sugar Free Pudding

Jell-O also makes sugar free versions of its popular brand of pudding snacks. According to MyFitnessPal, a single serving cup of the pudding has 60 calories. The pudding contains 2g of fat, including 1g of saturated fat, as well as 13 g of carbohydrates, 1g of fiber and 1g of protein. Sugar-free Jell-O pudding also has 10 percent of the daily value of calcium and 2 percent of the daily value of iron, based on a 2,000-calorie diet, and 180 mg of sodium.

Regular Gelatin

Regular Jell-O brand gelatin has a lot more calories than its sugar-free counterpart, but it is still a low-calorie food item. According to myfitnesspal, a cup of Jell-O gelatin has 70 calories. It also has about 40 mg of sodium, 17 g of carbohydrates, 17 g of sugar and 1g of protein, but it is not a significant source of other nutrients.

Regular Pudding

Jell-O pudding also has significantly more calories than the sugar-free versions. A single snack-cup serving has 110 calories, including 2g of saturated fat. The snack has 190 mg of sodium, 23 g of carbohydrates, 18 g of sugar and 1g of protein. It also has 10 percent of the daily value of calcium.

References

Article reviewed by JudithT Last updated on: May 26, 2011

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