High Protein Raspberry Quark
Pilos
- Barcode
- 4056489216223
- Quantity
- 200 gram
- Serving
- 200 gram
English
Broken text in the original label data?
70 kcal
Energy / 100 g
12.5 g
Protein / 100 g
3.6 g
Carbs / 100 g
0.5 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 70 kcal / 295 kJ |
| Macronutrients | |
|---|---|
| Protein | 12.5 g |
| Carbohydrates | 3.6 g |
| Fat | 0.5 g |
| Sugars | 3.2 g |
| Fiber | 0.4 g |
| Alcohol | 0 g |
| Starch | 0 g |
| Fats | |
| Saturated fat | 0.4 g |
| Minerals | |
| Sodium | 56 mg |
| Salt | 0.14 g |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Zinc | 0 mg |
| Phosphorus | 0 mg |
| Manganese | 0 mg |
| Copper | 0 mg |
| Selenium | 0 µg |
| Vitamins | |
| Vitamin A | 0 IU |
| Vitamin C | 0 mg |
| Vitamin E | 0 mg |
| Other | |
| Added sugars | 0 g |
Ingredients
curd cheese 50%, yoghurt product 40%, raspberries 7%, starch, colouring plant concentrates (radish, sweet potato, apple), thickener: locust bean gum, sweetener: acesulfame k, sucralose, natural flavouring
Allergens
Get this product via the API
curl "https://foodbase.dev/v1/foods/9408664b-4bec-c413-ba7a-b326f46e494b" \
-H "X-API-Key: YOUR_API_KEY"AI analysis
High-protein raspberry quark dessert of 50% curd cheese, 40% yoghurt product and 7% raspberries, sweetened with acesulfame K and sucralose. Per 100 g it has 70 kcal, 12.5 g protein, 3.2 g sugars and 0.5 g fat.
Good points
- Fat-free (0.5 g per 100 g)
- Low saturated fat (0.4 g per 100 g)
- Low sugar (3.2 g per 100 g)
- Low salt (0.14 g per 100 g)
- High protein (12.5 g per 100 g, 71% of energy)
Watch out
- Contains sweeteners
Allergens
Contains: milk.
Processing: Ultra-processed (NOVA 4)
Per serving (200 g): 140 kcal · 1 g fat · 0.8 g saturated fat · 6.4 g sugars · 0.28 g salt · 25 g protein
AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.
✓ Up to date — this analysis is current for this product's data.
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL