Marmalade
Condiments & seasonings
- 246kcal
- 0.3 gprotein
- 0.7 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0.3 g
- Fat 0 g
- Carbohydrate 66.3 g
- Water and other 33.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium56 mg · 2% · #93 of 258
- Potassium37 mg · <1% · #233 of 256
- Calcium38 mg · 3% · #122 of 258
- Iron0.15 mg · <1% · #215 of 259
- Magnesium2 mg · <1% · #236 of 256
- Zinc0.04 mg · <1% · #233 of 256
- Vitamin C4.8 mg · 5% · #94 of 239
- Folate9 µg · 2% · #157 of 237
- Vitamin A3 µg · <1% · #132 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1500sQuince marmalade was imported into England from Spain and Italy.Spain, Italy, United Kingdom of Great Britain and Northern Ireland
- 1700sScottish recipes used extra water to make a softer spread.United Kingdom of Great Britain and Northern Ireland
- 1714Mary Kettilby's cookbook included the first printed orange marmalade recipe.
- 1773James Boswell and Samuel Johnson received marmalade at a Scottish breakfast.United Kingdom of Great Britain and Northern Ireland
- 1800sEating marmalade in the morning became an English practice.United Kingdom of Great Britain and Northern Ireland
- 2014The film Paddington gave UK marmalade sales a small boost.United Kingdom of Great Britain and Northern Ireland
Used in GlobeCooks dishes from: Europe (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More condiments & seasonings
Nutrients: USDA FoodData Central (food 168819), public domain. Identity: Wikidata Q5834964. Compiled by GlobeCooks.