Kristall Whey Isolat Apfelsaft

by Rühls Bestes in Protein powders Barcode 4255773600780
Not enough data to compute
Ultra-processed food

Kristall Whey Isolat Apfelsaft by Rühls Bestes provides 348 kcal per 100 g, with 0.2 g of sugars and 87 g of protein. That is 95% less sugar than the average product in this category. It is classified as NOVA 4 (ultra-processed food). It is listed in the Protein powders category.

Nutrient levels per 100 g

Fat
0.2 g · Low
Saturated fat
0 g · Low
Sugars
0.2 g · Low
Salt
1.3 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 348 kcal 363
Total fat 0.2 g 4.7 −96%
Saturated fat 0 g 2.1 −100%
Carbohydrates 0.4 g 10.1 −96%
Total sugars 0.2 g 3.8 −95%
Added sugars 0 g 0.6 −100%
Protein 87 g 69.5 +25%
Salt 1.3 g 1.1 +14%

Category average across 4748 Protein powders products on Foodmetria.

Compared with other protein powders

Calories lower 14%
Sugars lower 14%
Salt higher 27%
Saturated fat lower 1%
Protein top 6%

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

Ingredients

Molkenprotein-Isolat, Aroma, Süßungsmittel: Sucralose, Acesulfam-K

Additives 1

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Sold in
Germany
Barcode
4255773600780

Prices reported by shoppers

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Frequently asked questions

How many calories are in Kristall Whey Isolat Apfelsaft?

Kristall Whey Isolat Apfelsaft contains 348 kcal per 100 g.

How much sugar is in Kristall Whey Isolat Apfelsaft?

Kristall Whey Isolat Apfelsaft has 0.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Kristall Whey Isolat Apfelsaft healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

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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