Snacks · Nutrition facts

Milka 45% Extra Cacau

551 kcal per 100 g, with 7.6 g protein, 46 g carbs and 36 g fat. Full micronutrients and serving info below.

Serving: 1 portion (100 g)
Calorie denseHigh fiber
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Milka 45% Extra CacauNutri-Score DCompare
Amount

Showing values for 100 g

551 kcal
Calories
28% of a 2000 kcal day
7.6 g
Protein
6% of calories
46 g
Carbs
34% of calories
36 g
Fat
60% of calories
Macro split
Protein 6%Carbs 34%Fat 60%

Nutrition facts

per 100 g
Fiber5.8g21% DV
Sugar43g
Saturated fat22g110% DV
Sodium96mg4% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7622202271960 · Data last verified:

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7622202271960

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Common questions

How many calories are in Milka 45% Extra Cacau?

Milka 45% Extra Cacau by Milka has 551 kcal per 100 g. One serving (100 g) is about 551 kcal.

How much protein is in Milka 45% Extra Cacau?

Milka 45% Extra Cacau contains 7.6 g of protein per 100 g — about 7.6 g per 100 g serving.

Is Milka 45% Extra Cacau high in sugar?

Yes — 43 g of sugar per 100 g, roughly 11 teaspoons. Sugar makes up 93% of its carbohydrates.

Is Milka 45% Extra Cacau high in saturated fat?

It has 22 g of saturated fat per 100 g — 110% of the daily value, which counts as high.

Is Milka 45% Extra Cacau low in sodium?

Yes — just 96 mg per 100 g (4% of the daily value), which qualifies as low sodium.

Is Milka 45% Extra Cacau a good source of fiber?

It provides 5.8 g of fiber per 100 g — 21% of the daily value, making it a high-fiber food.

Why does Milka 45% Extra Cacau 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 (551 kcal), sugar (43 g), saturated fat (22 g); points in favor come from fiber (5.8 g). Overall that places it in band D.

How much Milka 45% Extra Cacau is 100 calories?

About 18 g of Milka 45% Extra Cacau equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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