Honig Reiswaffeln

by Kaufland Bio in Puffed rice cakes Barcode 4251318160023
Average nutritional quality
Green-Score
b
Environmental impact estimate

Honig Reiswaffeln by Kaufland Bio provides 380 kcal per 100 g, with 19 g of sugars and 7 g of protein. That is 106% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Puffed rice cakes category.

Nutrient levels per 100 g

Fat
2.6 g · Low
Saturated fat
0.6 g · Low
Sugars
19 g · Moderate
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 32 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 380 kcal 122 kcal 401 −5%
Total fat 2.6 g 0.8 g 1% 7.4 −65%
Saturated fat 0.6 g 0.2 g 1% 3.3 −82%
Carbohydrates 81 g 25.9 g 9% 74.7 +8%
Total sugars 19 g 6.1 g 9.2 +106%
Dietary fiber 7 g 2.2 g 8% 3.1 +124%
Protein 7 g 2.2 g 4% 8.3 −15%
Salt 0 g 0 g 0.5 −98%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1123 Puffed rice cakes products on Foodmetria.

Compared with other puffed rice cakes

Calories lower 24%
Sugars higher 26%
Salt lower 11%
Saturated fat lower 36%
Protein top 71%
Fiber top 5%

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

Product details

Serving size
32 g
Sold in
Germany
Barcode
4251318160023

Prices reported by shoppers

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Frequently asked questions

How many calories are in Honig Reiswaffeln?

Honig Reiswaffeln contains 380 kcal per 100 g and about 122 kcal per serving (32 g).

How much sugar is in Honig Reiswaffeln?

Honig Reiswaffeln has 19 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Honig Reiswaffeln 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 May 9, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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