Edelmarzipan-Brot Zartbitter
Labels
Bad nutritional quality
Ultra-processed food and drink products
Not computedHealth
Nutrition
Bad nutritional qualityNutrient levels
Fat in high quantity (23.9%)
Saturated fat in high quantity (5.3%)
Sugars in high quantity (52.1%)
Salt in low quantity (0.01%)
Nutrition label
Physical activities
Approximate time needed to burn the energy in 100 g / 100 ml: 1,970 kJ. Reference adult weight: 70 kg. Energy density: Moderate.
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 1,970 kJ (471 kcal) |
| FAT | 23.9 g |
| Saturated fat | 5.3 g |
| Carbohydrates | 52.7 g |
| Sugars | 52.1 g |
| Dietary fiber | ~ 2.97 g |
| Proteins | 8.2 g |
| Salt | < 0.01 g |
| Sodium | < 0 g |
| Minerals | |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 1,970 kJ (471 kcal) | 1,970 kJ (471 kcal) | ~ 1,609 kJ (383 kcal) |
| FAT | 23.9 g | 23.9 g | ~ 28.25 g |
| Saturated fat | 5.3 g | 5.3 g | ~ 1.19 g |
| Cholesterol | ~ 0 g | ? | ~ 0 g |
| Carbohydrates | 52.7 g | 52.7 g | ~ 52.53 g |
| Sugars | 52.1 g | 52.1 g | ~ 51.29 g |
| Added sugars | ~ 50 g | ? | ~ 50 g |
| Sucrose | ~ 51.24 g | ? | ~ 51.24 g |
| Glucose | ~ 0.01 g | ? | ~ 0.01 g |
| Fructose | ~ 0 g | ? | ~ 0 g |
| Galactose | ~ 0 g | ? | ~ 0 g |
| Lactose | ~ 0 g | ? | ~ 0 g |
| Maltose | ~ 0.04 g | ? | ~ 0.04 g |
| Starch | ~ 0.3 g | ? | ~ 0.3 g |
| Polyols | ~ 0 g | ? | ~ 0 g |
| Dietary fiber | ~ 2.97 g | ? | ~ 2.97 g |
| Proteins | 8.2 g | 8.2 g | ~ 6.42 g |
| Salt | < 0.01 g | < 0.01 g | ~ 0.02 g |
| Sodium | < 0 g | < 0 g | ~ 0.01 g |
| Alcohol | ~ 0 % vol | ? | ~ 0 % vol |
| Vitamins | |||
| Vitamin A | ~ 0 g | ? | ~ 0 g |
| Beta-carotene | ~ 0 g | ? | ~ 0 g |
| Vitamin D | ~ 0 g | ? | ~ 0 g |
| Vitamin E | ~ 0.01 g | ? | ~ 0.01 g |
| Vitamin C | ~ 0 g | ? | ~ 0 g |
| Vitamin B1 | ~ 0 g | ? | ~ 0 g |
| Vitamin B2 | ~ 0 g | ? | ~ 0 g |
| Vitamin PP | ~ 0 g | ? | ~ 0 g |
| Vitamin B6 | ~ 0 g | ? | ~ 0 g |
| Vitamin B9 | ~ 0 g | ? | ~ 0 g |
| Vitamin B12 | ~ 0 g | ? | ~ 0 g |
| Pantothenic acid | ~ 0 g | ? | ~ 0 g |
| Minerals | |||
| Potassium | ~ 0.2 g | ? | ~ 0.2 g |
| Calcium | ~ 0.07 g | ? | ~ 0.07 g |
| Phosphorus | ~ 0.14 g | ? | ~ 0.14 g |
| Iron | ~ 0 g | ? | ~ 0 g |
| Magnesium | ~ 0.08 g | ? | ~ 0.08 g |
| Zinc | ~ 0 g | ? | ~ 0 g |
| Copper | ~ 0 g | ? | ~ 0 g |
| Manganese | ~ 0 g | ? | ~ 0 g |
| Selenium | ~ 0 g | ? | ~ 0 g |
| Iodine | ~ 0 g | ? | ~ 0 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
| Phylloquinone | ~ 0 g | ? | ~ 0 g |
| Water | ~ 6.44 g | ? | ~ 6.44 g |
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Ingredients analysis
No ingredients containing palm oil.
Vegan status unknown
Vegetarian status unknown
Additives
E1103 - InvertaseStabiliser
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
Environment
Environment
Packaging image
Carbon footprint
Packaging
Packaging details
Environmental labels
Data Source
Product added on October 23, 2017 at 7:25:47 AM UTC by kiliweb .
Last edit on March 17, 2026 at 5:40:17 PM UTC by new-nutrition-bot .
Product page also edited by arc2, beniben, camillem, kiliweb, neidhardt, new-nutrition-bot, openfoodfacts-contributors, packbot, pfelelep, prepperapp, risajanda, yuka.PLceO9uhQ5E-TN3Y1oFu9z6VBr3_X_90F0QIoQ, yuka.WmJvY0RxWWl1UFVxaWNNZTBUM3Q5L0F0MjZMeVR6UHVBdkk2SVE9PQ.