Nutrition report ready

Magere kwark yoghurt aardbei

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Albert heijn product.

Nutri-Score A

View details

Magere kwark yoghurt aardbei

by Albert heijn 500 gr in Yogurts Barcode 8710400614647
Very good nutritional quality
Green-Score
b
Environmental impact estimate

Magere kwark yoghurt aardbei by Albert heijn provides 42 kcal per 100 g, with 3 g of sugars and 5.5 g of protein. That is 68% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Yogurts category and comes in a 500 gr pack.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
3 g · Low
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 42 kcal 89 −53%
Total fat 0 g 2.8 −100%
Saturated fat 0 g 1.7 −100%
Carbohydrates 4.5 g 11.1 −60%
Total sugars 3 g 9.4 −68%
Protein 5.5 g 4.8 +16%
Salt 0.1 g 0.2 −34%

Category average across 12506 Yogurts products on Foodmetria.

Compared with other yogurts

Calories lower 4%
Sugars lower 5%
Salt lower 23%
Saturated fat lower 1%
Protein top 25%

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

Product details

Quantity
500 gr
Sold in
France, Netherlands
Barcode
8710400614647

Prices reported by shoppers

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Frequently asked questions

How many calories are in Magere kwark yoghurt aardbei?

Magere kwark yoghurt aardbei contains 42 kcal per 100 g.

How much sugar is in Magere kwark yoghurt aardbei?

Magere kwark yoghurt aardbei has 3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Magere kwark yoghurt aardbei healthy?

It has a Nutri-Score of A (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 March 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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