10 steaks hachés pur bœuf vs Hamburger di tacchino al rosmarino
Overall, Hamburger di tacchino al rosmarino has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 2.
10 steaks hachés pur bœuf
Hamburger di tacchino al rosmarino
Nutrition per 100 g
| Nutrient | 10 steaks hachés pur bœuf | Hamburger di tacchino al ros... |
|---|---|---|
| Nutri-Score | c | b |
| NOVA group | — | 4 |
| Calories | 211 kcal | 143 kcal |
| Fat | 15 g | 7.5 g |
| Saturated fat | 6.6 g | 2.3 g |
| Sugars | 0.5 g | 0.6 g |
| Salt | 0.2 g | 1 g |
| Fiber | — | 0.6 g |
| Protein | 19 g | 16 g |
| Additives | 0 | 1 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Hamburger di tacchino al rosmarino has 32% fewer calories (143 kcal vs 211 kcal).
- Hamburger di tacchino al rosmarino has 50% less fat (7.5 g vs 15 g).
- Hamburger di tacchino al rosmarino has 65% less saturated fat (2.3 g vs 6.6 g).
- 10 steaks hachés pur bœuf has 82% less salt (0.2 g vs 1 g).
- 10 steaks hachés pur bœuf has 16% more protein (19 g vs 16 g).
- Hamburger di tacchino al rosmarino has the better Nutri-Score.
Ingredients
10 steaks hachés pur bœuf
Not available.
Hamburger di tacchino al rosmarino
carne di tacchino 85%, acqua, patate, granuli di patata, sale, concentrato di barbabietola, rosmarino fresco, antiossidanti: acido ascorbico, aromi,
FAQ
Which is healthier: 10 steaks hachés pur bœuf or Hamburger di tacchino al rosmarino?
Overall, Hamburger di tacchino al rosmarino has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Hamburger di tacchino al rosmarino has fewer calories: 143 kcal versus 211 kcal per 100 g.
Which has less sugar?
10 steaks hachés pur bœuf has less sugar: 0.5 g versus 0.6 g per 100 g.