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Fact About Grass Jelly

author image Allison Adams
Allison Adams has worked as a registered dietitian since 1996. She began writing professionally in 2000, with work featured in a variety of medical publications such as "Women's Health Magazine" and the "New England Journal of Medicine." Adams holds a Master of Science in nutrition and food sciences from the University of Wisconsin-Madison.
Fact About Grass Jelly
Close-up of grass jelly in a tall glass. Photo Credit: tongwongboot/iStock/Getty Images

Grass jelly is an Asian dessert commonly served in China, Taiwan and Southeast Asia. In some parts of Asia this dessert is also known as leaf jelly. Generally, manufacturers sell grass jelly in cans, and you typically cut the grass jelly into pieces prior to eating. Grass jelly is made from the leaves and stalks of the mesona chineensis plant.

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Few Calories

According to the Chao Kuay Grass Jelly product label, a 330-g serving of grass jelly contains 184 calories. This represents approximately 9 percent of your total recommended daily calorie intake based on a 2,000-calorie diet.

Carbs and Protein

A 330-g serving of grass jelly contains 44 g of carbohydrates, and 2 g of these carbohydrates come from dietary fiber. The remainder of the carbohydrates come from sugar. Grass jelly is, therefore, higher in dietary sugar and carbohydrates. Each 330-g serving of grass jelly also contains 2 g of protein.

Fat and Vitamins and Minerals

Grass jelly does not contain any fat, vitamins or minerals. Because of this, the calorie count of this dessert remains relatively low. However, despite this dessert's lack of fat, the dessert does have a rich flavor that results from the sugar content of the carbohydrates.

How to Serve

In China, grass jelly is commonly served with sugar syrup, evaporated milk or fruit such as mango, watermelon or cantaloupe. In other Asian countries, grass jelly typically is mixed with other types of desserts and soy milk. In several Asian countries, grass jelly is also available as a beverage, usually mixed with a juice.

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  • "The Sweet Spot: Asian-Inspired Desserts"; Pichet Ong and Genevieve Ko; 2007
  • "Quick & Easy Asian Desserts"; List; 2009
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