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Marillenspitz 3er
Marillenspitz 3er by Billa provides 238 kcal per 100 g, with 8.7 g of sugars and 4.2 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 230 g pack. Contains: eggs, gluten, milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 238 kcal |
| Total fat | 15 g |
| Saturated fat | 7.4 g |
| Carbohydrates | 21 g |
| Total sugars | 8.7 g |
| Added sugars | 2.8 g |
| Protein | 4.2 g |
| Salt | 0.4 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
WEIZENMEHL, 28% Marillen, Wasser. Palmfett. Zucker, pflanzliche Öle (Rapsöl, Sonnenblumenöl in veränderlichen Gewichtsanteilen). modifizierte Stärke, VOLLEI, Hefe, SÜSSMOLKENPULVER, MAGERMILCHPULVER, Verdickungsmittel: E401; HÜHNEREIEIWEISSPULVER. Stabilisator: E450; Vanille, Aromen, Farbstoff: E160a: Dextrose, jodiertes Salz (Speisesalz. Kaliumiodid).
- Allergens
- EggsGlutenMilk
Additives 5
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 230 g
- Sold in
- Austria
- Barcode
- 2832838000017
Prices reported by shoppers
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Frequently asked questions
How many calories are in Marillenspitz 3er?
Marillenspitz 3er contains 238 kcal per 100 g.
How much sugar is in Marillenspitz 3er?
Marillenspitz 3er has 8.7 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Marillenspitz 3er healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Marillenspitz 3er vegan?
Based on its ingredient list, it is not vegan.
What allergens does Marillenspitz 3er contain?
According to the label data it contains: Eggs, Gluten, Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated April 7, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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