Twix Egg

Packaged product Mælk og æg Twix

Twix Egg contains 500 kcal per 100 g. A serving, 1 piece, amount per, 30 g (30 g) provides about 150 kcal.

Roughly 54 % of its calories come from carbohydrates, with 43 % from fat and 3 % from protein (estimated with general energy factors).

That is more energy than the typical item in mælk og æg on FoodFactly, where the median is 248 kcal per 100 g across 42.808 products.

The values are as declared on the product label and entered by Open Food Facts contributors.

Twix Egg by Twix, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
500kcal per 100 g
3,3 gprotein
66,7 gcarbohydrates
23,3 gfat
150kcal in serving, 1 piece, amount per, 30 g (30 g)

Nutrition facts

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 500 kcal
Total fat L 23,3 g 30 %
Saturated fat L 15 g 75 %
Trans fat L 0 g
Cholesterol L 16,7 mg 6 %
Sodium L 200 mg 9 %
Total carbohydrates L 66,7 g 24 %
Dietary fiber L 0 g 0 %
Total sugars L 53,3 g
Added sugars L 50 g 100 %
Protein L 3,3 g 7 %
Vitamin D L 0 µg0 %
Calcium L 0 mg0 %
Jern L 0 mg0 %
Kalium L 0 mg0 %

% 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: 3 %Carbohydrates: 54 %Fat: 43 %500kcal / 100 g
  • Protein 3 %
  • Carbohydrates 54 %
  • Fat 43 %

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Vitamins and minerals, % Daily Value per 100 g

Vitamin D0 %Calcium0 %Jern0 %Kalium0 %

Nutritional insights

  • Protein3,3 gin the lowest quarter of mælk og æg (median 8 g)
  • Fiber0 gin the lowest quarter of mælk og æg (median 0,59 g)
  • Sugars53,3 gin the top quarter of mælk og æg (median 3,8 g)
  • Fat23,3 gabove the median for mælk og æg (median 10,2 g)
  • Saturated fat15 gin the top quarter of mælk og æg (median 4,3 g)
  • Sodium200 mgbelow the median for mælk og æg (median 236 mg)
  • Protein per 100 kcal0,67 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Twix
Barcode
0040000604969
Label serving
1 piece, amount per (30 g)
Category
Mælk og æg

Ingredients

Ingredients not reported.

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Frequently asked questions

How many calories are in Twix Egg?

100 g of Twix Egg has 500 kcal. Serving, 1 piece, amount per, 30 g (30 g): about 150 kcal.

How much protein is in Twix Egg?

Twix Egg contains 3,3 g of protein per 100 g (7 % of the 50 g Daily Value), or 1 g in serving, 1 piece, amount per, 30 g (30 g). About 3 % of its calories come from protein. Compared with other mælk og æg, that is in the lowest quarter (median 8 g).

How many carbs are in Twix Egg?

Twix Egg has 66,7 g of total carbohydrates per 100 g, including 0 g of fiber and 53,3 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Twix Egg?

Twix Egg contains 23,3 g of fat per 100 g, of which 15 g is saturated (75 % of the Daily Value).

How much sodium is in Twix Egg?

100 g contains 200 mg of sodium, 9 % of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated 21. april 2025. FoodFactly last checked it on 6. 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 0040000604969. License: ODbL 1.0 (Open Food Facts). Source record dated 21. april 2025. Imported 6. november 2026.

Last updated: . Data quality score: 95/100 (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.