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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Green food color is generally considered safe for consumption by food safety authorities when used in small amounts. However, it provides no nutritional benefits and is purely an additive for aesthetic purposes. Some individuals may prefer natural alternatives to avoid synthetic dyes like Yellow 5 and Blue 1.
Green food color contains approximately 35 calories and 8 grams of carbohydrates per 100g. Because it is typically used in very small quantities (drops), its contribution to the overall calorie and carb count of a recipe is negligible.
Most synthetic green food colors are vegan as they are derived from chemical or mineral sources rather than animal products. However, some natural green dyes may use stabilizers or carriers that are animal-derived, so it is always best to check the label for a vegan certification.
Yes, most liquid and gel green food colors are gluten-free. They are typically made from water, propylene glycol, and synthetic dyes, which do not contain wheat, barley, or rye ingredients.
In standard amounts, green food color is tasteless and will not alter the flavor of your dish. However, using an excessive amount of liquid or gel coloring can sometimes result in a slightly bitter or metallic aftertaste, especially in delicate frostings.
Add the color one drop at a time to your batter, dough, or icing, mixing thoroughly after each addition until the desired shade is reached. Gel-based colors are often preferred for baking as they provide more intense color without thinning out the consistency of the mixture.
Green Food Color is a versatile ingredient found in cuisines around the world. With 35 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the additive category with complete nutrition information.
View all additive →Discover 1 recipes featuring green food color with step-by-step instructions.
Browse recipes →Yes, you can create natural green dye using spinach juice, liquid chlorophyll, or matcha powder. While these are healthier alternatives, they may impart a slight earthy flavor and are generally less vibrant than synthetic versions.
Store green food color in a cool, dry, and dark place, such as a kitchen pantry. Exposure to direct sunlight can cause the pigments to fade over time, and keeping the cap tightly sealed prevents the liquid from evaporating.
While food coloring doesn't usually spoil in a way that makes it unsafe, it can lose its potency or change consistency over time. Most products have a shelf life of 2 to 4 years; if the liquid becomes clumpy, develops an odor, or the color separates, it is best to replace it.
Yes, green food color is keto-friendly. Although it contains 8g of carbs per 100g, the amount used in a single serving is so small that it contributes zero net carbs to your meal.