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Gooseberries, dessert, raw

Dessert gooseberries are a fruit, described here raw with the tops and tails removed. They mainly provide carbohydrate, with small amounts of protein and fat, and also contain vitamin C. Per 100g, they provide 170 kJ of energy, 9.2g of carbohydrate, 9.2g of sugars and 26mg of vitamin C.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The sugars in raw gooseberries occur naturally within the fruit rather than being added. Any sugar added during preparation would change the sugar and energy content from the values shown here. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

40 kcal

Energía

170 kJ

Grasa

0.3g

of which saturates

0.1g

Carbohydrate

9.2g

of which sugars

9.2g

Proteína

0.7g

Sal

0g

Agua

88g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

10µg

Vitamina D

0µg

Vitamina E

0.37mg

Vitamina C

26mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.3mg

Vitamin B6

0.02mg

Vitamina B12

0µg

Ácido fólico

8µg

Calcio

19mg

Hierro

0.6mg

Magnesio

9mg

Phosphorus

19mg

Potasio

170mg

Sodio

1mg

Zinc

0.1mg

Cobre

0.06mg

Selenio

Trace

Iodine

Trace

Other types of gooseberries

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Gooseberries, cooking, raw

19 kcal

1.1g

0.4g

–

Gooseberries, dessert, canned in syrup, whole contents

73 kcal

0.4g

0.2g

–

Gooseberries, cooking, stewed with sugar

54 kcal

0.7g

0.3g

–

Gooseberries, cooking, stewed without sugar

16 kcal

0.9g

0.3g

–

About these figures

Values are per 100g of the food as described (Tops and tails removed). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente