Bio Wachtelbohnen

by Wertvoll 220g in Pinto beans Barcode 9006453195400
Good nutritional quality
Processed food

Bio Wachtelbohnen by Wertvoll provides 100 kcal per 100 g, with 0.5 g of sugars and 8.5 g of protein. That is 76% less sugar than the average product in this category. Its Nutri-Score is B and it is classified as NOVA 3 (processed food). It is listed in the Pinto beans category and comes in a 220g pack.

Nutrient levels per 100 g

Fat
0.6 g · Low
Saturated fat
0.1 g · Low
Sugars
0.5 g · Low
Salt
0.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 100 kcal 208 −52%
Total fat 0.6 g 1.1 −46%
Saturated fat 0.1 g 0.1
Carbohydrates 12 g 29.1 −59%
Total sugars 0.5 g 2.1 −76%
Added sugars 0 g 0.5 −100%
Dietary fiber 6 g 13.1 −54%
Protein 8.5 g 13 −35%
Salt 0.5 g 0.3 +47%

Category average across 346 Pinto beans products on Foodmetria.

Compared with other pinto beans

Calories higher 46%
Sugars lower 10%
Salt higher 33%
Saturated fat higher 16%
Protein top 40%
Fiber top 50%

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

Ingredients

Wachtelbohnen*, Wasser, Speisesalz. *aus kontrolliert biologischem Anbau.

Product details

Quantity
220g
Labels & certifications
OrganicEU OrganicAT-BIO-402
Sold in
Germany
Barcode
9006453195400

Prices reported by shoppers

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Frequently asked questions

How many calories are in Bio Wachtelbohnen?

Bio Wachtelbohnen contains 100 kcal per 100 g.

How much sugar is in Bio Wachtelbohnen?

Bio Wachtelbohnen has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Bio Wachtelbohnen healthy?

It has a Nutri-Score of B (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated August 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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