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Hazelnut chocolate spread, sweet, creamy
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Nutzilla Spread (15 g) has 81 calories. That works out to 540 calories per 100 g. It contains 8.5 g of carbs, 0.9 g of protein, 4.8 g of fat and 0.6 g of fiber. Its 0.1 mg of Copper covers 7% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 tablespoon (medium) · 15 g
81
KCAL / 15G
Carbs
8.5g
· 3% DV
Protein
0.9g
· 2% DV
Fat
4.8g
· 6% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 4% · Fat 54%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 4.8 g | 6% |
| Saturated fat | 1.5 g | 8% |
| Trans fat | 0.02 g | |
| Sodium | 7.5 mg | 0% |
| Total carbohydrate | 8.5 g | 3% |
| Fiber | 0.6 g | 2% |
| Protein | 0.9 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 81 kcal |
| 1 teaspoon (small) | 5 g | 27 kcal |
| 1 slice (thin) | 20 g | 108 kcal |
| 1 piece (small) | 20 g | 108 kcal |
| 2 tablespoon (large) | 30 g | 162 kcal |
| 1 serving (medium) | 30 g | 162 kcal |
| 1 slice (thick) | 35 g | 189 kcal |
| 1 piece (large) | 40 g | 216 kcal |
| 100 g | 100 g | 540 kcal |
Calculated from 540 calories per 100 g.
Nutzilla Spread is a sweet, creamy hazelnut chocolate spread. It can be spread on bread or used as a filling or topping; its full ingredient list is on the product packaging.
Usually, no. Keep Nutzilla Spread tightly closed in a cool, dry place away from direct sunlight; refrigeration can make it firmer and harder to spread. Follow any different storage directions on the jar.
Yes, Nutzilla Spread can be used in cookies, cakes, pastries, and other desserts. Heat may change its texture, so follow the recipe’s instructions on when and how much to add.
They are different products in the same general category, and their recipes, taste, and texture may differ. Compare the current ingredient lists and nutrition labels if you want to know how the two jars differ.
The usable period for Nutzilla Spread depends on the date and storage instructions on its packaging. Use a clean, dry utensil, close the jar after serving, and discard it if you notice mold or an unusual smell.
Yes, Nutzilla Spread can spoil or become unsuitable to eat, especially if contaminated or stored poorly. Discard it if you see mold, smell an unusual odor, or notice a marked change in appearance; do not taste it to check.
Nutzilla Spread can become firm when it is cold. Let the closed jar sit at room temperature until it softens; avoid strong direct heat, which can affect the spread’s texture.
Freezing Nutzilla Spread is generally unnecessary and may affect its texture after thawing. Store it according to the jar’s directions instead, and avoid freezing it if the manufacturer advises against it.
Nutzilla Spread is a sweet spread, so it is better treated as an occasional topping than as the main part of breakfast. Pair a modest amount with filling foods such as whole-grain toast, yogurt, or fruit.
People with diabetes can include Nutzilla Spread in a meal, but its carbohydrates can raise blood glucose. Consider the portion and the meal’s other carbohydrate sources; ask your diabetes care team for advice tailored to you.
Vitamins
Vitamin E
0.38mg · 3% DV
B2
0.02mg · 2% DV
B1
0.01mg · 1% DV
Biotin
0.3µg · 1% DV
Minerals
Copper
0.06mg · 7% DV
Manganese
0.08mg · 3% DV
Phosphorus
18mg · 3% DV
Magnesium
9mg · 2% DV
Potassium ⭐
53mg · 2% DV
Sodium
7.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Nutzilla Spread is a sweet, creamy hazelnut-and-chocolate spread made for spreading on bread. Its smooth texture and rich, sugary flavour also make it an easy filling or topping for pancakes, crepes and baked goods. It is commonly served at breakfast or as a snack, whether on toast or straight from the jar as part of a quick bite.
It is energy-dense, with much of its energy coming from fat and carbohydrates, so a thin layer can add plenty of flavour. Pair it with fruit or plain yogurt, or use a modest amount in a sandwich when you want a sweet treat without making it the main part of the meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
2.25g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.