Hy-Vee, Inc.
C
ProfileModerate
CONCORD GRAPE JELLY, CONCORD GRAPE
Jam, Jelly & Fruit Spreads USVerified
Label Serving
20.0 g
Barcode
075450026917
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Sugars
high
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.4/10
Nutrition Facts (per serving)
Energy250kcal
Carbohydrates65g
Sugar45g
Protein0g
Total Fat0g
Sodium25000mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (20 g) — the label's %RDA
Energy50 kcalLow3%
Total Fat0gLow0%
Carbohydrates13gLow4%
Total Sugars9g18%
Protein0g0%
Sodium5000mgOver a day250%
Energy, fat, saturated fat, trans fat, added sugars and sodium: FSSAI Labelling & Display Regulations 2020 average-adult RDA (2000 kcal · 67 g · 22 g · 2 g · 50 g · 2000 mg). Other macronutrients and minerals/vitamins: WHO / ICMR-NIN 2020 adult reference values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
2 / 5 indexed · AI researching 3 more...Ingredients — as printed on the label
CONCORD GRAPES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS OF: FRUIT PECTIN, CITRIC ACID, SODIUM CITRATE.
1
High Fructose Corn Syrup
Moderate
sweetener
2
Citric Acid
INS 330
No NotablesAcidulant, flavour enhancer, and preservative
3
CONCORD GRAPES
Indexing with AI...
4
FRUIT PECTIN
Indexing with AI...
5
SODIUM CITRATE
Indexing with AI...
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 High Fructose Corn Syrup | ⚠Moderate Concern | sweetener | High fructose corn syrup functions primarily as a caloric sweetener, with intake guidelines aligning with broader dietary recommendations for free sugars. |
2 Citric Acid INS 330 | ✓No Notable Concerns | Acidulant, flavour enhancer, and preservative | Citric acid is a universally accepted food ingredient with a well-established safety profile, primarily monitored for dental enamel considerations with high-frequency exposure. |
3 CONCORD GRAPES Indexing with AI... | |||
4 FRUIT PECTIN Indexing with AI... | |||
5 SODIUM CITRATE Indexing with AI... |
Researching scientific toxicity & E-numbers for 3 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
