Hafer
Gedämpfter Hafer aus vollem Korn
Hafer by reis-fit provides 168 kcal per 100 g, with 0.5 g of sugars and 5.7 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 250g pack. Contains: gluten.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 250g
| Nutrient | Per 100 g | Per serving | % DV* |
|---|---|---|---|
| Calories | 168 kcal | 420 kcal | |
| Total fat | 3.2 g | 8 g | 10% |
| Saturated fat | 0.5 g | 1.3 g | 7% |
| Carbohydrates | 28 g | 70 g | 25% |
| Total sugars | 0.5 g | 1.3 g | |
| Added sugars | 0 g | 0 g | 0% |
| Dietary fiber | 3.3 g | 8.3 g | 30% |
| Protein | 5.7 g | 14.3 g | 29% |
| Salt | 0.2 g | 0.4 g |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Gedämpfter Hafer (99%) (Wasser, Hafer (Gluten)), Sonnenblumenöl, Meersalz, Emulgator: Sonnenblumenlecithine. Kann Spuren von Soja enthalten.
- Allergens
- Gluten
- May contain traces
- Soybeans
Product details
- Quantity
- 250g
- Serving size
- 250g
- Labels & certifications
- VegetarianVeganNutriscore
- Sold in
- Germany
- Barcode
- 4006237642989
Prices reported by shoppers
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Frequently asked questions
How many calories are in Hafer?
Hafer contains 168 kcal per 100 g and about 420 kcal per serving (250g).
How much sugar is in Hafer?
Hafer has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Hafer healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Hafer vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
What allergens does Hafer contain?
According to the label data it contains: Gluten. It may also contain traces of soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated September 3, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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