100g of Herzklopfen contains 522 calories (kcal), 5.7g protein, 47g carbs and 31.9g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
SugarHigh sugar 44.5 g
0522.545
Saturated fatHigh saturated fat 18.9 g
01.5510
EnergyHigh calorie density 522 kcal
0150400800
ProteinLow protein 5.7 g
015.726.152.2
FibreLow fibre 0.1 g
03612
Positive
per 100 gSaltLow salt 0.1 g
00.31.53
Calculate by serving size
Quantity
Serving
522
kcal
5.7
protein
47.0
carbs
31.9
fat
Nutrition Facts per 100g
Protein 5%
Carbs 37%
Fat 58%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 522 kcal | |
| Fat | 31.9g | high |
| Saturated | 18.9g | high |
| Carbs | 47g | |
| Sugars | 44.5g | high |
| Fibre | 0.1g | |
| Protein | 5.7g | |
| Salt | 0.1g | low |
Common Questions
How many calories are in Herzklopfen?
Herzklopfen contains 522 kcal per 100g.
Is Herzklopfen ultra-processed?
Herzklopfen is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
Zucker, Kakaobutter, Kakaomasse, Vollmilchpulver, Schlagsahne, Eierlikör, Magermilchpulver, Mandeln, Wildkirschen, Glukosesirup, Himbeergeist, Butter, Wasser, Erdbeer-Likör, Perlwein, Holunder-Spirituose, Emulgator: Lecithine (Soja, Sonnenblumen), Magerquarkpulver, Schwarzwälder-Kirschwasser, Haselnusskerne, Sauerkirschsaftkonzentrat, Erdbeeren, Säuerungsmittel (Citronensäure), Butterreinfett, Erdbeersaftkonzentrat, Holunderblütensirup (Zucker, Wasser, Holunderblüten), Sauerkirschen, färbendes Lebensmittel (Rote Bete-Saft, Holunderfruchtextrakt), Aroma, natürliches Aroma, Vanilleextrakt, Fruktose, Bourbon-Vanillepulver, Wildkirschsaftkonzentrat, Gewürze, Farbstoffe (Anthocyane, Echtes Karmin, Beta-Carotin), färbendes Fruchtkonzentrat (Fliederbeere), Maltodextrin, schwarzes Johannisbeerpulver, modifizierte Stärke, Sonnenblumenöl, Verdickungsmittel (Natriumalginat). Kann Spuren weiterer Schalenfrüchte enthalten.
Allergens
Milk, Tree nuts, Soya
As declared on the label — always check the packaging.
Category
Other Servings
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