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Eel, jellied

Zuletzt aktualisiert 4 Nov 2026

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Jellied eel is eel served in a set jelly. The figures here describe the fish with the jelly included, based on samples from assorted outlets. It mainly provides protein and fat, with only trace amounts of carbohydrate. Per 100g, it contains 8.4g of protein, 7.1g of fat, 1.9g of saturated fat and 1.6g of salt.

Protein is needed for the growth and repair of body tissues. Jellied eel also provides vitamin D, which helps the body absorb calcium, and vitamin B12, which supports normal nerve function and red blood cell formation. Its salt content is worth noting for people monitoring their salt intake. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

98 kcal

Energy

406 kJ

Fett

7.1g

of which saturates

1.9g

Carbohydrate

Trace

of which sugars

0g

Protein

8.4g

Salz

1.6g

Alkohol

0g

Wasser

83g

Cholesterin

79mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

3µg

Vitamin E

2.6mg

Vitamin C

Trace

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.16mg

Niacin (B3)

0.8mg

Vitamin B6

0.03mg

Vitamin B12

2µg

Kalzium

62mg

Eisen

0.1mg

Magnesium

6mg

Phosphorus

73mg

Kalium

55mg

Natrium

660mg

Zink

0.9mg

Copper

0.04mg

Selen

22µg

Jod

14µg

Other types of eel

Nahrung

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Eel, yellow, raw

168 kcal

17g

11g

–

Eel, conger, flesh only, grilled

137 kcal

22g

5.5g

–

Eel, conger, flesh only, grilled, weighed with bones and skin

71 kcal

11g

2.9g

–

Eel, conger, flesh only, raw

114 kcal

18g

4.6g

–

About these figures

Values are per 100g of the food as described (10 samples from assorted outlets. Jelly included in analysis). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Nutritional survey fish and fish products, 1986-1987.

Weiterführende Lektüre und Referenzen

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

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  • 4 Nov 2026 | Neueste Version
  • 3 Nov 2026 | Ursprünglich veröffentlicht