Vanillezucker

by Migros 9g in Vanilla sugars Barcode 76242151
Bad nutritional quality
Processed culinary ingredient
Green-Score
a
Environmental impact estimate

Vanillezucker by Migros provides 392 kcal per 100 g, with 98 g of sugars and 0 g of protein. That is 14% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 2 (processed culinary ingredient). It is listed in the Vanilla sugars category and comes in a 9g pack.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Sugars
98 g · High
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 392 kcal 394
Total fat 0 g 0.2 −100%
Saturated fat 0 g 0 −100%
Carbohydrates 98 g 97
Total sugars 98 g 85.9 +14%
Added sugars 75 g 65.6 +14%
Dietary fiber 0 g 0.6 −100%
Protein 0 g 0.2 −100%
Salt 0 g 0 −100%

Category average across 159 Vanilla sugars products on Foodmetria.

Compared with other vanilla sugars

Calories lower 19%
Sugars higher 39%
Salt lower 1%
Saturated fat lower 1%
Protein top 100%
Fiber top 100%

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

Ingredients

sucre, extrait de vanille (correspond à 10% de gousses de vanille),

Palm oil free

Product details

Quantity
9g
Sold in
France, Germany, Switzerland
Barcode
76242151

Prices reported by shoppers

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Frequently asked questions

How many calories are in Vanillezucker?

Vanillezucker contains 392 kcal per 100 g.

How much sugar is in Vanillezucker?

Vanillezucker has 98 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Vanillezucker healthy?

It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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