Snacks · Nutrition facts

Edel Marzipan

473 kcal per 100 g, with 8.8 g protein, 51 g carbs and 25 g fat. Full micronutrients and serving info below.

Serving: 50g
Good proteinCalorie denseCalcium rich
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Edel MarzipanNutri-Score DCompare
Amount

Showing values for 100 g

473 kcal
Calories
24% of a 2000 kcal day
8.8 g
Protein
8% of calories
51 g
Carbs
44% of calories
25 g
Fat
48% of calories
Macro split
Protein 8%Carbs 44%Fat 48%

Nutrition facts

per 100 g
Fiber3.2g11% DV
Sugar50g
Saturated fat6.3g32% DV
Cholesterol4.8mg2% DV
Sodium24mg1% DV
Potassium272.4mg6% DV
Calcium120.7mg9% DV
Iron1.1mg6% DV
Vitamin C0.5mg1% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 4000539381003 · Data last verified:

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4000539381003

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Common questions

How many calories are in Edel Marzipan?

Edel Marzipan by Lindt has 473 kcal per 100 g. One serving (50 g) is about 236 kcal.

How much protein is in Edel Marzipan?

Edel Marzipan contains 8.8 g of protein per 100 g — about 4.4 g per 50 g serving.

Is Edel Marzipan high in sugar?

Yes — 50 g of sugar per 100 g, roughly 12 teaspoons. Sugar makes up 98% of its carbohydrates.

Is Edel Marzipan high in saturated fat?

It has 6.3 g of saturated fat per 100 g — 32% of the daily value, which counts as high.

Is Edel Marzipan low in sodium?

Yes — just 24 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Is Edel Marzipan a good source of fiber?

It provides 3.2 g of fiber per 100 g — 11% of the daily value.

Why does Edel Marzipan have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (473 kcal), sugar (50 g), saturated fat (6.3 g); points in favor come from fiber (3.2 g), protein (8.8 g). Overall that places it in band D.

How much Edel Marzipan is 100 calories?

About 21 g of Edel Marzipan equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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