Gelatin is a tasteless and colorless protein that is commonly used as a thickening and gelling agent. Made primarily from the connective tissue of animals, gelatin is combined with water and other ingredients, then cooked. As the mixture cools the gelatin sets, forming a solid gel. While gelatin is usually not considered a significant source of nutrition, it does contain small amounts of vitamins and minerals.
One envelope of gelatin weighs around 7 g. Approximately 6 g of this amount consists of pure protein. There are no appreciable amounts of either carbohydrates or fats. The remaining portion of this amount consists of other nutrients and indigestible components.
There are around 23 calories in a single envelope of gelatin. All of these calories come from protein alone.
One envelope of gelatin contains small amounts of the vitamins riboflavin and folate. The amount of riboflavin is approximately 0.02 mg. The amount of folate is around 2.1 mcg. These fulfill 1 percent of the daily recommended intake for both vitamins.
Three important minerals are also found in small amounts in gelatin. These include copper, at approximately 0.2 mg or over 15 percent, selenium, at 2.8 mcg or 5 percent, and sodium, at about 14 mg or 1 percent. The same amount of gelatin also delivers trace quantities of the minerals calcium, iron, magnesium, phosphorus and potassium.
A single envelope of gelatin contains no cholesterol and is not a significant source of dietary fiber.