Klassisk Vaniljsås
Packaged product Suppe og saucer Arla
Klassisk Vaniljsås contains 170 kcal per 100 g.
Roughly 51 % of its calories come from fat, with 41 % from carbohydrates and 7 % from protein (estimated with general energy factors).
That is more energy than the typical item in suppe og saucer on FoodFactly, where the median is 117 kcal per 100 g across 25.223 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 170 kcal | |
| Total fat L | 10 g | 13 % |
| Saturated fat L | 6,4 g | 32 % |
| Sodium L | 40 mg | 2 % |
| Total carbohydrates L | 18 g | 7 % |
| Dietary fiber | not reported | |
| Total sugars L | 15 g | |
| Added sugars L | 10,5 g | 21 % |
| Protein L | 3,2 g | 6 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 7 %
- Carbohydrates 41 %
- Fat 51 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein3,2 gabove the median for suppe og saucer (median 2,1 g)
- Sugars15 gin the top quarter of suppe og saucer (median 3,6 g)
- Fat10 gin the top quarter of suppe og saucer (median 2,9 g)
- Saturated fat6,4 gin the top quarter of suppe og saucer (median 0,8 g)
- Sodium40 mgin the lowest quarter of suppe og saucer (median 424 mg)
- Protein per 100 kcal1,9 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Arla
- Barcode
- 5711953027550
- Quantity
- 5 dl
- Category
- vaniljsåser
- Packaging
- Tetra Pak
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
_Mjölk_, _grädde_ 27%, socker 10,5%, modifierad potatisstärkelse, _mjölkpulver_, extrakt från Bourbonvanilj, naturlig arom, mald vaniljstång.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Vaniljsås Oatly | 168 | 0,8 g | 16 g | 11 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Klassisk Vaniljsås?
100 g of Klassisk Vaniljsås has 170 kcal.
How much protein is in Klassisk Vaniljsås?
Klassisk Vaniljsås contains 3,2 g of protein per 100 g (6 % of the 50 g Daily Value). About 7 % of its calories come from protein. Compared with other suppe og saucer, that is above the median (median 2,1 g).
How many carbs are in Klassisk Vaniljsås?
Klassisk Vaniljsås has 18 g of total carbohydrates per 100 g, including 15 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Klassisk Vaniljsås?
Klassisk Vaniljsås contains 10 g of fat per 100 g, of which 6,4 g is saturated (32 % of the Daily Value).
How much sodium is in Klassisk Vaniljsås?
100 g contains 40 mg of sodium, 2 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 2. april 2026. FoodFactly last checked it on 7. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5711953027550. License: ODbL 1.0 (Open Food Facts). Source record dated 2. april 2026. Imported 7. november 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.