Erbsen-Hack

by Veganz in Peas Barcode 4251725803209
Poor nutritional quality
Ultra-processed food

Erbsen-Hack by Veganz provides 390 kcal per 100 g, with 0.6 g of sugars and 74 g of protein. That is 81% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the Peas category. Contains: gluten.

Nutrient levels per 100 g

Fat
7.6 g · Moderate
Saturated fat
1.5 g · Low
Sugars
0.6 g · Low
Salt
2.6 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 390 kcal 122 +220%
Total fat 7.6 g 1.4 +455%
Saturated fat 1.5 g 0.3 +439%
Carbohydrates 5.9 g 16.1 −63%
Total sugars 0.6 g 3.1 −81%
Added sugars 0 g 1 −100%
Protein 74 g 8.6 +757%
Salt 2.6 g 0.6 +314%

Category average across 367 Peas products on Foodmetria.

Compared with other peas

Calories higher 3%
Sugars lower 5%
Salt higher 1%
Saturated fat higher 3%
Protein top 1%

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

Ingredients

Erbsenprotein (96%), Gerstenmalzextrakt, Aroma

Palm oil freeMaybe veganMaybe vegetarian
Allergens
Gluten

Product details

Sold in
Germany
Barcode
4251725803209

Prices reported by shoppers

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Frequently asked questions

How many calories are in Erbsen-Hack?

Erbsen-Hack contains 390 kcal per 100 g.

How much sugar is in Erbsen-Hack?

Erbsen-Hack has 0.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Erbsen-Hack healthy?

It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

What allergens does Erbsen-Hack contain?

According to the label data it contains: Gluten. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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