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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

Energía

389 kcal

Energía

1642 kJ

Grasa

13g

of which saturates

1g

Carbohydrate

68g

of which sugars

68g

Fibra

2.4g

Proteína

5.3g

Sal

0.05g

Alcohol

0g

Agua

8.1g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina E

6.2mg

Vitamina C

0mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.19mg

Niacin (B3)

0.7mg

Vitamin B6

0.04mg

Vitamina B12

0µg

Ácido fólico

12µg

Calcio

66mg

Hierro

0.9mg

Magnesio

68mg

Phosphorus

130mg

Potasio

160mg

Sodio

20mg

Zinc

0.8mg

Cobre

0.24mg

Selenio

1µg

Iodine

Trace

Other types of marzipan

Alimentos

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente