Beef tallow

by Vilgain 300 ml in Fats Barcode 8595717714736
Poor nutritional quality

Beef tallow by Vilgain provides 891 kcal per 100 ml, with 0 g of sugars and 0 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Fats category and comes in a 300 ml pack.

Nutrient levels per 100 ml

Fat
99 g · High
Saturated fat
55 g · High
Sugars
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds for drinks.

Nutrition facts

Serving size: 100 g

Nutrient Per 100 ml Per serving% DV* Category avg
Calories 891 kcal 891 kcal 661 +35%
Total fat 99 g 99 g 127% 70.3 +41%
Saturated fat 55 g 55 g 275% 28 +97%
Carbohydrates 0 g 0 g 0% 5.7 −100%
Total sugars 0 g 0 g 4.7 −100%
Added sugars 0 g 0 g 0% 1.1 −100%
Dietary fiber 0 g 0 g 0% 0.7 −100%
Protein 0 g 0 g 0% 1.4 −100%
Salt 0 g 0 g 0.8 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1554 Fats products on Foodmetria.

Compared with other fats

Calories higher 16%
Sugars lower 1%
Salt lower 1%
Saturated fat higher 13%
Protein top 100%
Fiber top 100%

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

Ingredients

Beef tallow 100%

Product details

Quantity
300 ml
Serving size
100 g
Labels & certifications
Green Dot
Sold in
Hungary
Barcode
8595717714736

Prices reported by shoppers

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Frequently asked questions

How many calories are in Beef tallow?

Beef tallow contains 891 kcal per 100 ml and about 891 kcal per serving (100 g).

How much sugar is in Beef tallow?

Beef tallow has 0 g of sugars per 100 ml, which is considered low by UK front-of-pack guidelines.

Is Beef tallow healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated May 29, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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