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Marzipan, white and yellow, retail

Marzipan is a confectionery paste made mainly from ground almonds and sugar. These figures describe white and yellow marzipan sold ready-made in shops. It mainly provides carbohydrate in the form of sugars, alongside fat and some protein. Per 100g, it contains 1642 kJ of energy, 68g of sugars, 13g of fat and 5.3g of protein.

Carbohydrate and fat provide energy, while protein contributes to the maintenance and repair of body tissues. The sugar and energy content are worth noting for people monitoring their intake. Frequent consumption of sugary foods can contribute to tooth decay. Full nutrient figures, including vitamins, minerals and saturated fat, are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

389 kcal

Energy

1642 kJ

Graisse

13g

of which saturates

1g

Carbohydrate

68g

of which sugars

68g

Fibre

2.4g

Protéines

5.3g

Sel

0.05g

Alcool

0g

Eau

8.1g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamine D

0µg

Vitamine E

6.2mg

Vitamine C

0mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.19mg

Niacin (B3)

0.7mg

Vitamine B6

0.04mg

Vitamine B12

0µg

Folate

12µg

Calcium

66mg

Fer

0.9mg

Magnésium

68mg

Phosphorus

130mg

Potassium

160mg

Sodium

20mg

Zinc

0.8mg

Copper

0.24mg

Sélénium

1µg

Iodine

Trace

Other types of marzipan

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Marzipan, homemade

460 kcal

10g

26g

–

About these figures

Values are per 100g of the food as described (10 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine