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Jam, energy-reduced, with sweeteners
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Jam, energy-reduced, with sweeteners

g Sweeteners
134 KCAL KCAL / 100g
0.5g Protein
0.5g Fat
31.9g Carbohydrates
Sweeteners

Jam, energy-reduced, with sweeteners

134 KCAL / 100g
0.5g Protein
0.5g Fat
31.9g Carbohydrates

Nutrients

Nutrients
Name / 100g
Acidity 10 g
Ash 0.3 g
Calcium 19 mg
Carbohydrate 31.9 g
Carotene Beta 56 mg
Chlorine 3 mg
Cholesterol 1 mg
Chromium 0.5 µg
Citric acid 0.5 mg
Copper 0.05 mg
Fat 0.5 g
Fatty monounsaturated 0.1 g
Fatty polyunsaturated 0.2 g
Fatty saturated 0.02 g
Fatty trans 1 g
Fiber 1.5 g
Fiber insoluble 1 g
Fiber soluble 0.5 g
Fluoride 2 mg
Fructose 15 g
Glicemyc Index 50 µg
Glucose 10 g
Iodine 2 µg
Iron 0.4 mg
Lutein + zeaxanthin 10 mg
Magnesium 1 mg
Malic acid 0.2 g
Manganese 0.03 mg
Molybdenum 1 µg
Natron 20 g
Omega 3 0.02 g
Omega 6 0.15 g
Phosphorus 15 mg
Potassium 10 mg
Protein 0.5 g
Salt 0.1 g
Selenium 0.2 µg
Sodium 2 mg
Sorbitol 5 g
Starch 0.5 g
Sucrose 6 g
Sugar 31.9 g
Sugar added 31.9 g
Sulfur 5 mg
Total sugar alcohols 20 g
Vitamin A 5 µg
Vitamin ARE 9 µg
Vitamin B1 (Thiamin) 0.01 mg
Vitamin B2 (Riboflavin) 0.01 mg
Vitamin B3 (Niacin) 0.2 mg
Vitamin B5 (Pantothenic acid) 0.05 mg
Vitamin B6 (Pyridoxine) 0.04 mg
Vitamin B9 (Folate) 5 µg
Vitamin C (Ascorbic acid) 26 mg
Vitamin E 0.1 mg
Vitamin K 120 µg
Water 65.3 g
Xylitol 15 g
Zinc 0.05 mg
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Fermented fig-based condiment incorporating plant-derived lipids and their fractional components, supplemented with saccharides or alternative sweeteners

This fig-derived fermented preparation delivers an energy density of 167 kilocalories per 100 milliliters, with a macronutrient profile comprising 1.3 grams of protein alongside a substantial 37 grams of carbohydrates. The product constitutes a concentrated reservoir of phytochemical antioxidants, wherein polyphenolic compounds exert a dermatoprotective function through their capacity to scavenge reactive oxygen species—molecules implicated in accelerating cutaneous senescence. Upon systemic absorption, these bioactive agents further suppress the oxidative modification of low-density lipoprotein particles, thereby conferring protection against endothelial dysfunction and atherosclerotic plaque formation. The foundational fig fruit matrix contributes significant quantities of dietary fiber, which promotes optimal intestinal transit time and microbial diversity within the colon. Clinical caution is nevertheless advised for individuals with impaired glucose tolerance: the elevated simple sugar content renders this vinegar inappropriate for diabetic populations. Similar precautions extend to patients presenting with acute inflammatory conditions of the gastrointestinal mucosa, where ingestion may exacerbate preexisting dyspeptic symptoms. Within ethnomedical systems, figs have long been employed as adjunctive therapy for cardiovascular pathologies, primarily through mechanisms involving vasodilation and enhanced capillary permeability. Their gentle cathartic properties additionally alleviate constipation-related discomfort. Nutrition specialists suggest judicious incorporation of this vinegar into weight-management regimens, highlighting its potential to modulate postprandial thermogenesis and satiety signaling.

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