Jelly Candy Kabob
Jelly Candy Kabob by Midwood Brands is listed in the Confectioneries category. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It comes in a 36 g pack. Contains: gelatin.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 3 pieces (36 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Total fat | 0 g | 0 g | 0% | 9.5 −100% |
| Protein | 0 g | 0 g | 0% | 3.3 −100% |
| Salt | 0 g | 0 g | 0.3 −100% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 19312 Confectioneries products on Foodmetria.
Serving size from the US product label in USDA FoodData Central, label data from October 2021. Other values: Open Food Facts.
Compared with other confectioneries
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
SUGAR, CORN SYRUP, WATER, PECTIN, CITRIC ACID, SODIUM CITRATE, CORN STARCH, ARTIFICIAL FLAVOR, MALIC ACID, GELATIN, ARTIFICIAL COLORS (RED 3, RED 40, YELLOW 5, YELLOW6, BLUE1), TITANIUM DIOXIDE.
- Allergens
- Gelatin
Additives 9
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 36 g
- Serving size
- 3 pieces (36 g)
- Sold in
- United States
- Barcode
- 0032251174476
Prices reported by shoppers
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Frequently asked questions
Is Jelly Candy Kabob healthy?
It has a Nutri-Score of E (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.
Is Jelly Candy Kabob vegan?
Based on its ingredient list, it is not vegan.
What allergens does Jelly Candy Kabob contain?
According to the label data it contains: Gelatin. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated February 23, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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