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10 cal gin and tonic jelly
10 cal gin and tonic jelly by Hartley's provides 4 kcal per 100 g, with 0.5 g of sugars and 0.5 g of protein. That is 99% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 4 (ultra-processed food). It is listed in the Fruit jellies category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 4 kcal | 224 −98% |
| Total fat | 0.5 g | 0.5 |
| Saturated fat | 0.1 g | 0.2 −55% |
| Carbohydrates | 0.5 g | 54.1 −99% |
| Total sugars | 0.5 g | 49.5 −99% |
| Added sugars | 0 g | 36.8 −100% |
| Dietary fiber | 0 g | 0.9 −100% |
| Protein | 0.5 g | 0.8 −37% |
| Salt | 0 g | 0.1 −75% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 430 Fruit jellies products on Foodmetria.
Compared with other fruit jellies
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Water,citric acid, gellan gum,anthem gum,locust bean,cassia gum potassium citrate, concentrated lime juice,aspartame
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- United Kingdom
- Barcode
- 5060391628547
Prices reported by shoppers
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Frequently asked questions
How many calories are in 10 cal gin and tonic jelly?
10 cal gin and tonic jelly contains 4 kcal per 100 g.
How much sugar is in 10 cal gin and tonic jelly?
10 cal gin and tonic jelly has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is 10 cal gin and tonic jelly healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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