Quark 20 % fat in dry matter: calories & nutrition facts
100 g of quark 20 % fat in dry matter contain 110 kcal (460 kJ), 12.2 g protein, 3 g carbohydrates (of which 3 g sugar), 5.1 g fat and 0 g fiber.
Source: German Nutrient Database (BLS 4.0), Max Rubner-Institut. BLS designation: Quark 20 % fat in dry matter · BLS code M713300
- Calories
- 110 kcal
- Protein
- 12.2 g
- Carbs
- 3 g
- Fat
- 5.1 g
- Fiber
- 0 g
- Sugar
- 3 g
- Salt
- 0.09 g
Nutrition for your portion
- Calories
- 110 kcal
- Protein
- 12.2 g
- Carbs
- 3 g
- Sugar
- 3 g
- Fat
- 5.1 g
- Fiber
- 0 g
for 100 g
Energy split
- Protein46 %
- Carbs11 %
- Fat43 %
All nutrition facts per 100 g
| Nutrient | Amount | % NRV |
|---|---|---|
| Energy | 110 kcal / 460 kJ | |
| MACRONUTRIENTS | ||
| Protein | 12.2 g | |
| Fat | 5.1 g | |
| Carbohydrates | 3 g | |
| Sugar | 3 g | |
| Fiber | 0 g | |
| Salt | 0.09 g | |
Vitamins and minerals for this food will be added soon.
% NRV = share of the EU nutrient reference value for adults (Regulation 1169/2011). “Traces” = below the limit of quantification.
Variants & preparations
- Low-fat quark · 66 kcal
- Quark 40 % fat in dry matter · 159 kcal
- Quark 50 % fat in dry matter · 178 kcal
- Quark 10 % fat in dry matter · 84 kcal
- Quark preparation < 10 % fat in dry matter, with fruit preparation, sweetened · 99 kcal
- Quark preparation < 10 % fat in dry matter, with fruit preparation, sugar and artificial sweeteners · 65 kcal
- Quark preparation < 10 % fat in dry matter, with vanilla preparation, sweetened · 104 kcal
- Quark preparation min. 10 % fat in dry matter, with herbs · 77 kcal
- Quark preparation min. 20 % fat in dry matter, with fruit preparation, sweetened · 122 kcal
- Quark preparation min. 20 % fat in dry matter, with herbs · 94 kcal
- Quark preparation min. 20 % fat in dry matter, with vanilla preparation, sweetened · 114 kcal
- Quark preparation min. 30 % fat in dry matter, with herbs · 119 kcal
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German Nutrient Database (Bundeslebensmittelschlüssel, BLS) 4.0, Max Rubner-Institut, 2025 · M713300 · Data: BLS 4.0 (2025)