Quark preparation min. 20 % fat in dry matter, with herbs: calories & nutrition facts
100 g of quark preparation min. 20 % fat in dry matter, with herbs contain 94 kcal (394 kJ), 10.1 g protein, 3.6 g carbohydrates (of which 3.5 g sugar), 4.1 g fat and 0.1 g fiber.
Source: German Nutrient Database (BLS 4.0), Max Rubner-Institut. BLS designation: Quark preparation min. 20 % fat in dry matter, with herbs · BLS code M8A5000
- Calories
- 94 kcal
- Protein
- 10.1 g
- Carbs
- 3.6 g
- Fat
- 4.1 g
- Fiber
- 0.1 g
- Sugar
- 3.5 g
- Salt
- 0.9 g
Nutrition for your portion
- Calories
- 94 kcal
- Protein
- 10.1 g
- Carbs
- 3.6 g
- Sugar
- 3.5 g
- Fat
- 4.1 g
- Fiber
- 0.1 g
for 100 g
Energy split
- Protein44 %
- Carbs16 %
- Fat40 %
All nutrition facts per 100 g
| Nutrient | Amount | % NRV |
|---|---|---|
| Energy | 94 kcal / 394 kJ | |
| MACRONUTRIENTS | ||
| Protein | 10.1 g | |
| Fat | 4.1 g | |
| Carbohydrates | 3.6 g | |
| Sugar | 3.5 g | |
| Fiber | 0.1 g | |
| Salt | 0.9 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
- 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 vanilla preparation, sweetened · 114 kcal
- Quark preparation min. 30 % fat in dry matter, with herbs · 119 kcal
- Quark preparation min. 40 % fat in dry matter, with fruit preparation, sweetened · 140 kcal
- Quark preparation min. 40 % fat in dry matter, with herbs · 137 kcal
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German Nutrient Database (Bundeslebensmittelschlüssel, BLS) 4.0, Max Rubner-Institut, 2025 · M8A5000 · Data: BLS 4.0 (2025)