Hong Cho Konjac Jelly

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Hong Cho Konjac Jelly

in Sweet spreads Barcode 8801052079493
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown

Hong Cho Konjac Jelly provides 90 kcal per 100 g, with 11 g of sugars and 0 g of protein. That is 74% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Sweet spreads category.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
11 g · Moderate
Salt
0.8 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 90 kcal 389 −77%
Total fat 0 g 19.2 −100%
Saturated fat 0 g 5.1 −100%
Carbohydrates 13 g 48.4 −73%
Total sugars 11 g 42.2 −74%
Dietary fiber 5 g 3.3 +52%
Protein 0 g 5.2 −100%
Salt 0.8 g 0.3 +144%

Category average across 722 Sweet spreads products on Foodmetria.

Compared with other sweet spreads

Calories lower 1%
Sugars lower 9%
Salt higher 9%
Saturated fat lower 1%
Protein top 100%
Fiber top 26%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Labels & certifications
VegetarianVegan
Sold in
Belgium
Barcode
8801052079493

Prices reported by shoppers

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Frequently asked questions

How many calories are in Hong Cho Konjac Jelly?

Hong Cho Konjac Jelly contains 90 kcal per 100 g.

How much sugar is in Hong Cho Konjac Jelly?

Hong Cho Konjac Jelly has 11 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Hong Cho Konjac Jelly healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Hong Cho Konjac Jelly vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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Compare & rankings

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