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Cherry jam D'ARBO, 640 g

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Cherry jam D'ARBO, 640 g

Barcode: 9001432040764
Country of origin: Austria
Brands: Darbo
Net weight: 999g
Description

Dive into the sweet taste of D'ARBO Cherry Jam! With 55% cherries and natural ingredients, it’s perfect on bread or as a dessert topping. Enjoy 640 g of delight in every jar!

Ingredients

Ingredients: cherries (55%), sugar, concentrated lemon juice, gelling agent pectins (E440). May contain occasional pit fragments.

Additives

Concentrated Lemon Juice

Sugar

E440

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Additives & Effects

All the information about nutrition and comparison with similar products

Concentrated Lemon Juice: Generally safe, though may cause acid reflux in sensitive individuals.

Sugar: Excessive consumption may lead to health issues such as obesity and dental problems.

Pectins: Generally recognized as safe and used to improve texture and gelling properties.

Additives Overview

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The cherry jam 'D'ARBO' is generally considered safe for consumption, primarily consisting of fruits, sugar, and natural gelling agents. However, individuals sensitive to pectins may experience mild digestive discomfort. The presence of potential pit fragments necessitates caution for those with dental sensitivity.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
+35%
962 kJ
Calories
+35%
229.92 kcal
Fats
-100%
0g
Saturated Fats
-100%
0g
Carbohydrates
+41%
55g
Sugars
+49%
55g
Proteins
-29%
0.5g
Salt
-91%
0.02g

How long would it take to burn off calories of this product?

229.92 kcal
Calories
53min
Walking
23min
Running
31min
Cycling

Product Analysis

Powered by AI

The cherry jam 'D'ARBO' is generally considered safe for consumption, primarily consisting of fruits, sugar, and natural gelling agents. However, individuals sensitive to pectins may experience mild digestive discomfort. The presence of potential pit fragments necessitates caution for those with dental sensitivity.

Other details

Added
January 19, 2025 at 20:54:10 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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