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Erbsen
Junge Erbsen tiefgefroren
Erbsen by Frenzel provides 60 kcal per 100 g, with 3.1 g of sugars and 5.2 g of protein. Its Nutri-Score is B and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Peas category and comes in a 450g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 150 g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 60 kcal | 89 kcal | 122 −51% | |
| Total fat | 0.3 g | 0.5 g | 1% | 1.4 −78% |
| Saturated fat | 0.1 g | 0.2 g | 1% | 0.3 −64% |
| Carbohydrates | 9 g | 13.5 g | 5% | 16.1 −44% |
| Total sugars | 3.1 g | 4.7 g | 3.1 | |
| Added sugars | 0 g | 0 g | 0% | 1 −100% |
| Protein | 5.2 g | 7.8 g | 16% | 8.6 −40% |
| Salt | 0.1 g | 0.1 g | 0.6 −87% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 367 Peas products on Foodmetria.
Compared with other peas
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Junge Erbsen
Product details
- Quantity
- 450g
- Serving size
- 150 g
- Labels & certifications
- Lebensmittel zeitung top marke 2014
- Sold in
- Germany
- Barcode
- 4017079003838
Prices reported by shoppers
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Frequently asked questions
How many calories are in Erbsen?
Erbsen contains 60 kcal per 100 g and about 89 kcal per serving (150 g).
How much sugar is in Erbsen?
Erbsen has 3.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Erbsen healthy?
It has a Nutri-Score of B (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Erbsen vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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