Gummy Candy - Maud Borup

Barcode: 0819893024259 (EAN / EAN-13) 819893024259 (UPC / UPC-A)

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Product characteristics


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Corn syrup, sugar, water, gelatin, dextrose, citric acid, pectin, lactic acid, sodium lactate, artificial flavors, beeswax, carnauba wax, palm and coconut oil, colors (carmine, fd&c blue 1, titanium dioxide).

Ingredients analysis:
Palm oil Non-vegan Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

Nutrient levels for 100 g

low quantity0 g Fat in low quantity
high quantity58.3 g Sugars in high quantity
low quantity0.107 g Salt in low quantity

Serving size: 36 g (6 PIECES)

Comparison to average values of products in the same category:

(11 products)
(323 products)
(673 products)
(1079 products)
(3138 products)
(4612 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (36 g (6 PIECES))
Acid gummy candiesGelified candiesCandiesConfectioneriesSweet snacksSnacks
Energy (kcal) 333 kcal120 kcal+5%-3%-8%-13%-23%-26%
Energy 1,393 kj
(333 kcal)
501 kj
(120 kcal)
Fat 0 g0 g0 g0 g-100%-100%-100%-100%
- Trans fat 0 g0 g?0 g0 g0 g0 g0 g
Salt 0.107 g0.038 g-10%+32%+8%-10%-77%-85%
Sodium 0.043 g0.015 g-10%+32%+8%-10%-77%-85%
Carbohydrates 75 g27 g-1%-11%-12%-3%+16%+18%
- Sugars 58.33 g21 g+13%-3%-8%+0%+46%+111%
Proteins 5.56 g2 g+41%+141%+227%+136%+17%+0%

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by usda-ndb-import.
Last edit of product page on by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.