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Sweet, aromatic, sugar-based
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Vanillin sugar (12 g) has 48 calories. That works out to 400 calories per 100 g. It contains 11.9 g of carbs, 0 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 tablespoon (medium) · 12 g
48
KCAL / 12G
Carbs
11.9g
· 4% DV
Protein
0g
· 0% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 100% · Protein 0% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 48 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 11.9 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
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) | 12 g | 48 kcal |
| 1 teaspoon (small) | 4 g | 16 kcal |
| 1 tablespoon (extra small) | 6 g | 24 kcal |
| 1 pack (mini) | 8 g | 32 kcal |
| 1 tablespoon (small) | 8 g | 32 kcal |
| 1 tablespoon (large) | 15 g | 60 kcal |
| 1 pack (double) | 16 g | 64 kcal |
| 1 tablespoon (extra large) | 20 g | 80 kcal |
| 100 g | 100 g | 400 kcal |
| 1 cup (jumbo) | 200 g | 800 kcal |
Calculated from 400 calories per 100 g.
Vanillin sugar is sugar flavored with vanillin, an aroma compound associated with vanilla. It is commonly sold in small sachets and used to add a sweet, vanilla-like flavor to baked goods, desserts, and other recipes.
Not necessarily. Vanillin sugar is flavored with vanillin, while vanilla sugar may be made by flavoring sugar with real vanilla; naming varies between products. Check the ingredients if you specifically want sugar made with vanilla beans.
Yes, it can provide a vanilla-like flavor, but it is not a direct one-for-one swap in every recipe. Vanillin sugar also adds sugar, whereas vanilla extract is liquid, so account for both the sweetness and the recipe’s liquid balance.
Usually not. Its vanilla-like flavor generally comes from vanillin rather than vanilla beans. Vanillin is also found in vanilla, but its presence alone does not mean a product contains real vanilla.
Mix vanillin sugar into the dry ingredients so its flavor spreads evenly through cake or cookie batter. Follow the product’s directions, and use care if the recipe already includes vanilla flavoring so the finished bake is not overpowering.
Yes, vanillin sugar can sweeten and flavor coffee. Stir it into a hot drink so the crystals dissolve, and start with a small amount if you want the vanilla note without making the coffee too sweet.
You can mix vanillin sugar with plain sugar to make a larger amount of vanillin-flavored sugar. It will not be the same as sugar infused with a vanilla bean, which has a different aroma.
Keep vanillin sugar tightly sealed in a cool, dry place away from strong-smelling foods. Moisture can make it clump and nearby aromas can affect its flavor; use an opened single-serving sachet promptly.
Some aroma can fade during baking, but vanillin sugar is commonly used in baked recipes and still contributes flavor. Follow the recipe’s instructions for when to add it rather than adding extra automatically.
Yes, vanillin sugar works in frosting, puddings, and other no-bake desserts. Mix it thoroughly into the ingredients so it dissolves and does not leave a grainy texture; its added sweetness may affect the final taste.
Vitamins
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
B3
0mg · 0% DV
Minerals
Calcium
0.12mg · 0% DV
Potassium ⭐
0.12mg · 0% DV
Iron
0mg · 0% DV
Magnesium
0mg · 0% DV
Sodium
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 calories in 1 tablespoon (medium) (12 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.
Vanillin sugar is granulated sugar flavoured with vanillin, usually sold in small sachets for baking. Its aroma suggests vanilla, but it is not the same as sugar infused with vanilla beans, whose flavour is typically more complex.
It is commonly stirred into cake and biscuit batters, custards and other desserts, especially in European home baking; a little adds a familiar sweet, fragrant note. It is almost entirely sugar, so its role is flavour rather than substantial nourishment. Use it sparingly, or reduce the other sugar in a recipe if you want a less-sweet result.
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 3
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.
No known major allergens
Vegan
✓ 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
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.