Beverages · Nutrition facts

Starbucks Hazelnut Macchiato

36 kcal per 100 g, with 1.2 g protein, 4.8 g carbs and 1.2 g fat. Full micronutrients and serving info below.

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Starbucks Hazelnut MacchiatoNutri-Score BCompare
Amount

Showing values for 100 g

36 kcal
Calories
2% of a 2000 kcal day
1.2 g
Protein
14% of calories
4.8 g
Carbs
55% of calories
1.2 g
Fat
31% of calories
Macro split
Protein 14%Carbs 55%Fat 31%

Nutrition facts

per 100 g
Fiber0.1g0% DV
Sugar4.6g
Saturated fat0.7g3% DV
Sodium22mg1% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8445291733572 · Data last verified:

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8445291733572

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Common questions

How many calories are in Starbucks Hazelnut Macchiato?

Starbucks Hazelnut Macchiato by Dolce Gusto,Starbucks has 36 kcal per 100 g.

How much protein is in Starbucks Hazelnut Macchiato?

Starbucks Hazelnut Macchiato contains 1.2 g of protein per 100 g.

Is Starbucks Hazelnut Macchiato keto-friendly?

With 4.8 g total carbs (about 4.7 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Starbucks Hazelnut Macchiato low in sodium?

Yes — just 22 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Why does Starbucks Hazelnut Macchiato have a Nutri-Score of B?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium). Overall that places it in band B.

How much Starbucks Hazelnut Macchiato is 100 calories?

About 278 g of Starbucks Hazelnut Macchiato equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Starbucks Hazelnut Macchiato high in calories?

No — only 36 kcal per 100 g; even a 300 g portion stays around 108 kcal.

Is Starbucks Hazelnut Macchiato high in sugar or fat?

Per 100 g it has 4.6 g sugar and 1.2 g fat (0.7 g saturated). Fat provides 31% of its calories, so portion size matters most here.

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