13 Kräuter Essig

by Hengstenberg 0.75l in Vinegars Barcode 4008100121256
Not enough data to compute
Processed culinary ingredient
Green-Score
a
Environmental impact estimate

13 Kräuter Essig by Hengstenberg provides 17 kcal per 100 g, with 0 g of sugars and 0 g of protein. That is 100% less sugar than the average product in this category. It is classified as NOVA 2 (processed culinary ingredient). It is listed in the Vinegars category and comes in a 0.75l pack.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
0 g · Low
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 17 kcal 89 −81%
Total fat 0 g 1.5 −100%
Saturated fat 0 g 0.3 −100%
Carbohydrates 0 g 16.2 −100%
Total sugars 0 g 14 −100%
Protein 0 g 0.5 −100%
Salt 0.1 g 0.7 −83%

Category average across 947 Vinegars products on Foodmetria.

Compared with other vinegars

Calories lower 26%
Sugars lower 1%
Salt higher 20%
Saturated fat lower 1%
Protein top 100%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Quantity
0.75l
Labels & certifications
VegetarianVegan
Sold in
Germany, Spain
Barcode
4008100121256

Prices reported by shoppers

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Frequently asked questions

How many calories are in 13 Kräuter Essig?

13 Kräuter Essig contains 17 kcal per 100 g.

How much sugar is in 13 Kräuter Essig?

13 Kräuter Essig has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is 13 Kräuter Essig healthy?

It is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is 13 Kräuter Essig vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated August 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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