Top 8 · Updated October 2026

Best Low-Sugar Speisequarkzubereitung

The 8 lowest-sugar speisequarkzubereitung products on this list range from 4.7 g to 12.1 g of sugar per 100 g. The speisequarkzubereitung with the least sugar per 100 g, ranked using label data. Ties are broken by Nutri-Score. We checked 8 speisequarkzubereitung with complete data.

  1. 1 Kräuterquark 10 % Fett

    Kräuterquark 10 % Fett

    Gutes Land · 200 g
    b NOVA 4 82 kcal 4.7 g sugar 9.9 g protein 2.3 g fat

    Also: Palm oil free

  2. 2 Speisequarkzubereitung mit Kräutern, 10% Fett i. Tr. im Milchanteil.

    Speisequarkzubereitung mit Kräutern, 10% Fett i. Tr. im Milchanteil.

    K-Classic · 200g
    c NOVA 3 81 kcal 4.7 g sugar 9.7 g protein 2.5 g fat

    Also: Palm oil free

  3. 3 Zaziki-Quark

    Zaziki-Quark

    Gutes Land · 200 g
    d NOVA 3 127 kcal 4.8 g sugar 8.2 g protein 8.2 g fat

    Also: Palm oil free · No additives

  4. 4 India Curry Quark

    India Curry Quark

    Milram · 185g
    d NOVA 3 139 kcal 5.7 g sugar 8.4 g protein 8.8 g fat

    Also: Palm oil free · No additives

  5. 5 Bio-Fruchtquark - Zitrone

    Bio-Fruchtquark - Zitrone

    Gut Bio · 150 g
    b NOVA 4 69 kcal 8 g sugar 4.5 g protein 2.1 g fat

    Also: Palm oil free · No additives

  6. 6 Bio-Quark - Vanille

    Bio-Quark - Vanille

    Bio Aldi · 150 g
    c NOVA 4 107 kcal 11.7 g sugar 7 g protein 3.4 g fat

    Also: Palm oil free · No additives

  7. 7 Quarkgenuss - Orange

    Quarkgenuss - Orange

    Exquisa · 500 g
    b NOVA 4 82 kcal 12.1 g sugar 6.8 g protein 0.2 g fat

    Also: Palm oil free

  8. 8 Quarkgenuss - Vanillegeschmack

    Quarkgenuss - Vanillegeschmack

    Exquisa · 500g
    b NOVA 4 85 kcal 12.1 g sugar 7 g protein 0.2 g fat

How we built this list

We ranked all published speisequarkzubereitung on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

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