Processed
Marzipan
Marzipan is a fine paste of ground almonds and sugar (sometimes with egg white or syrup)—mouldable, sweet, and almond-intense. Used for covering cakes, modelling sweets, and baking. Knead until pliable; colour as needed. A processed confection product, not raw almonds alone.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.96 g
- Saturated Fat 0.52 g
- Trans Fat 0 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 20.9 mg
- Salt 0.05 g
- Total Carbohydrate 96.5 g
- Dietary Fibre 0 g
- Total Sugars 81.4 g
- Complex / starch 1.93 g
- Protein 1.96 g
- Water 4.7 g
- Energy 363 kcal
- Water 4.7 g
- Carbohydrates 96.5 g
- Sugars 81.4 g
- Monosaccharides 57 g
- Disaccharides 24.4 g
- Starch 1.93 g
- Amylose 0.48 g
- Amylopectin 1.45 g
- Digestible Starch 1.64 g
- Resistant Starch 0.19 g
- Protein 1.96 g
- Fat 0.96 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.2 g
- Vitamins 24.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.9 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
- Minerals 251 mg
- Major Minerals 245 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.9 · vitamin-e: 0.09 · vitamin-k: 0.5 ·
Minerals
Sodium: 20.87 · Potassium: 162 · Calcium: 62 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Marzipan.
History
Medieval Mediterranean confectioners refined almond-and-sugar pastes.
Lübeck and European cities became famous for marzipan crafts.
Commercial marzipan blocks supplied bakers worldwide.