Lolly
Food · Other · Food, Typed Supps
An honest treat. The differences between types are about texture and how long they linger, not nutrition.
Stage by stage
- Intake (Prolonged sugar exposure): Hard lollies hold sugar against the teeth for minutes; jelly types cling instead.
- Digestion (Nothing to slow it): With no fat, protein or fibre, sucrose passes through with essentially no brake.
- Bloodstream (Fast glucose rise): Sugars absorb rapidly, producing a quick rise in blood glucose.
- Tissues (Used or stored): Glucose not needed immediately is stored, largely as fat.
Time to effect
- Under an hour: Blood glucose peaks around 20 to 40 minutes after eating.
Allergens
None of the fourteen major allergens. May contain: Gluten, Eggs, Milk, Soya, Sulphites. Derived from what this food is, not from a product label.
Eating patterns
Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher. Depends on the product: Low-FODMAP, Gluten-free.
Satiety
93 on the satiety index, where white bread is 100 — low. Modelled from the Holt et al. (1995) measurements.
Cost band
Mid — roughly £4 per kg, as a band midpoint rather than a price.
Key nutrients
- Added sugar
- Glucose syrup
Nutrition per 100g
- Calories: 374
- Protein: 0g
- Carbohydrate: 98.4g
- of which sugars: 93.2g
- Fat: 0g
- of which saturated: 0g
- Fibre: 0g
- Sodium: 250mg
Food vs. supplement
Not applicable — this is confectionery. The honest comparison is with other sweets, not with any nutrient it might supply.
Kitchen tip
For dental risk, when and how often matters more than how many. One sitting, ideally with a meal, beats grazing across an afternoon.
Common myth
"Lollies made with real fruit juice are a better choice." In reality: Sugar concentrated from fruit juice is counted as free sugar, the same as added sucrose. The juice contributes flavour and colour, not a nutritional advantage.
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