Nutrition report ready

Bio-Erdnussmus Creamy

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Aldi product.

Nutri-Score C

View details

Bio-Erdnussmus Creamy

by Aldi 250g in Peanut butters Barcode 4068706568060
Average nutritional quality
Green-Score
e
Environmental impact estimate

Bio-Erdnussmus Creamy by Aldi provides 653 kcal per 100 g, with 4.3 g of sugars and 25.2 g of protein. That is 47% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Peanut butters category and comes in a 250g pack.

Nutrient levels per 100 g

Fat
54.9 g · High
Saturated fat
12.2 g · High
Sugars
4.3 g · Low
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 653 kcal 590 +11%
Total fat 54.9 g 47.4 +16%
Saturated fat 12.2 g 8.9 +38%
Carbohydrates 11.9 g 18.6 −36%
Total sugars 4.3 g 8 −47%
Dietary fiber 5.3 g 7.9 −33%
Protein 25.2 g 25.8
Salt 0.1 g 0.7 −93%

Category average across 3585 Peanut butters products on Foodmetria.

Compared with other peanut butters

Calories higher 5%
Sugars lower 18%
Salt lower 29%
Saturated fat higher 8%
Protein top 44%
Fiber top 91%

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

Product details

Quantity
250g
Sold in
Germany
Barcode
4068706568060

Prices reported by shoppers

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Frequently asked questions

How many calories are in Bio-Erdnussmus Creamy?

Bio-Erdnussmus Creamy contains 653 kcal per 100 g.

How much sugar is in Bio-Erdnussmus Creamy?

Bio-Erdnussmus Creamy has 4.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Bio-Erdnussmus Creamy healthy?

It has a Nutri-Score of C (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 September 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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