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Twaróg chudy
Twaróg chudy by Jana provides 96 kcal per 100 g, with 3.8 g of sugars and 19 g of protein. That is 20% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 3 (processed food). It is listed in the Cream cheeses category and comes in a 250 g pack. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 96 kcal | 179 −46% |
| Total fat | 0.5 g | 14.2 −96% |
| Saturated fat | 0.3 g | 9.5 −97% |
| Carbohydrates | 3.8 g | 5.4 −30% |
| Total sugars | 3.8 g | 4.7 −20% |
| Added sugars | 0 g | 1.3 −100% |
| Protein | 19 g | 8.4 +125% |
| Salt | 0.1 g | 0.8 −88% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 2160 Cream cheeses products on Foodmetria.
Compared with other cream cheeses
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
_Mleko_ pasteryzowane, kultury bakterii fermentacji mlekowej.
- Allergens
- Milk
Product details
- Quantity
- 250 g
- Sold in
- Germany, Poland
- Barcode
- 5902476000391
Prices reported by shoppers
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Frequently asked questions
How many calories are in Twaróg chudy?
Twaróg chudy contains 96 kcal per 100 g.
How much sugar is in Twaróg chudy?
Twaróg chudy has 3.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Twaróg chudy healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Twaróg chudy vegan?
Based on its ingredient list, it is not vegan.
What allergens does Twaróg chudy contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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