Marzipan Eier

by Zentis 20 g Barcode 4002575015195
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Ultra-processed food

Marzipan Eier by Zentis provides 445 kcal per 100 g, with 66 g of sugars and 4.9 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 20 g pack. Contains: milk, nuts, soybeans.

Nutrient levels per 100 g

Fat
17 g · Moderate
Saturated fat
4.7 g · Moderate
Sugars
66 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 445 kcal
Total fat 17 g
Saturated fat 4.7 g
Carbohydrates 67 g
Total sugars 66 g
Added sugars 62.8 g
Dietary fiber 2.1 g
Protein 4.9 g
Salt 0 g

Ingredients

Zucker, 21% Mandeln, Invertzuckersirup, Kakaomasse, Kakaobutter, Glukosesirup, Emulgator Lecithine (Soja), Feuchthaltemittel Invertase, Vollmilchpulver. Kann andere Schalenfrüchte enthalten.

Palm oil freeNot veganMaybe vegetarian
Allergens
MilkNutsSoybeans
May contain traces
Nuts

Additives 2

E322 - Lecithins
Antioxidant

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

Product details

Quantity
20 g
Labels & certifications
Sustainable farmingUTZ CertifiedUTZ Certified Cocoa
Sold in
Switzerland
Barcode
4002575015195

Prices reported by shoppers

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Frequently asked questions

How many calories are in Marzipan Eier?

Marzipan Eier contains 445 kcal per 100 g.

How much sugar is in Marzipan Eier?

Marzipan Eier has 66 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Marzipan Eier healthy?

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

Is Marzipan Eier vegan?

Based on its ingredient list, it is not vegan.

What allergens does Marzipan Eier contain?

According to the label data it contains: Milk, Nuts, Soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated April 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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