Kvarg, Vanillesmaak
Packaged product Milch und Eier Nestlé
Kvarg, Vanillesmaak contains 60 kcal per 100 g. A Serving, 125 g (125 g) provides about 75 kcal.
Roughly 72 % of its calories come from protein, with 25 % from carbohydrates and 3 % from fat (estimated with general energy factors).
That is less energy than the typical item in Milch und Eier on FoodFactly, where the median is 121 kcal per 100 g across 17 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 60 kcal | |
| Total fat L | 0,2 g | 0,3 % |
| Saturated fat L | 0 g | 0 % |
| Sodium L | 40 mg | 2 % |
| Total carbohydrates L | 3,5 g | 1 % |
| Dietary fiber | not reported | |
| Total sugars L | 3,2 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 10 g | 20 % |
% 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 72 %
- Carbohydrates 25 %
- Fat 3 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein10 gbelow the median for Milch und Eier (median 12 g)
- Sugars3,2 gbelow the median for Milch und Eier (median 3,4 g)
- Fat0,2 gin the lowest quarter of Milch und Eier (median 0,5 g)
- Saturated fat0 gin the lowest quarter of Milch und Eier (median 0,3 g)
- Sodium40 mgin the lowest quarter of Milch und Eier (median 60 mg)
- Protein per 100 kcal16,7 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Nestlé
- Barcode
- 7392672003124
- Quantity
- 500 gram
- Label serving
- 125 g
- Category
- Soured milk quark
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Magere kwark (melk), water, gemodificeerd maiszetmeel, natuurlijk vanille-aroma, kleurstof (bèta-caroteen), zoetstoffen (aspartaam, acesulfaam K), zuurteregelaar (E330).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
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| Harzer Käse GUT&GÜNSTIG | 121 | 29 g | 0 g | 0,5 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Kvarg, Vanillesmaak?
100 g of Kvarg, Vanillesmaak has 60 kcal. Serving, 125 g (125 g): about 75 kcal.
Is Kvarg, Vanillesmaak high in protein?
Kvarg, Vanillesmaak contains 10 g of protein per 100 g (20 % of the 50 g Daily Value), or 12,5 g in Serving, 125 g (125 g). About 72 % of its calories come from protein. Compared with other Milch und Eier, that is below the median (median 12 g).
How many carbs are in Kvarg, Vanillesmaak?
Kvarg, Vanillesmaak has 3,5 g of total carbohydrates per 100 g, including 3,2 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Kvarg, Vanillesmaak?
Kvarg, Vanillesmaak contains 0,2 g of fat per 100 g, of which 0 g is saturated (0 % of the Daily Value).
How much sodium is in Kvarg, Vanillesmaak?
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 16. März 2026. 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 7392672003124. License: ODbL 1.0 (Open Food Facts). Source record dated 16. März 2026. Imported 6. November 2026.
Last updated: . Data quality score: 85/100 (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.