Comparison

2 Pavés Marinés Échalote vs Carne picada pollo

Neither product is clearly better overall — it depends on what matters most to you.

Nutrition per 100 g

Nutrient2 Pavés Marinés ÉchaloteCarne picada pollo
Nutri-Score c a
NOVA group 4 —
Calories 95 kcal 146 kcal
Fat 1.3 g 8 g
Saturated fat 0.6 g 3 g
Sugars 0.5 g 0 g
Salt 1 g 0.4 g
Fiber 0 g —
Protein 20 g 16 g
Additives30
AllergensNone listedNone listed

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • 2 Pavés Marinés Échalote has 35% fewer calories (95 kcal vs 146 kcal).
  • 2 Pavés Marinés Échalote has 84% less fat (1.3 g vs 8 g).
  • 2 Pavés Marinés Échalote has 80% less saturated fat (0.6 g vs 3 g).
  • Carne picada pollo has no sugar, while 2 Pavés Marinés Échalote has 0.5 g.
  • Carne picada pollo has 57% less salt (0.4 g vs 1 g).
  • 2 Pavés Marinés Échalote has 20% more protein (20 g vs 16 g).
  • Carne picada pollo has the better Nutri-Score.

Ingredients

2 Pavés Marinés Échalote

Viande bovine (Origine : France) 91 %, eau, vinaigre, saccharose, échalote 0,17 %, oignon, huile de tournesol, arômes naturel, extrait de vin, sel amidon modifié de maïs, extrait d'épice, poivre, correcteurs d'acidité: E262-E327, antioxydant: E300.

Carne picada pollo

carne de pollo,agua,almidón de patata y maíz,fibras vegetales,hortalizas deshidratadas tomate,dextrosa,sal,conservador sulfito sódico,antioxidante ascorbato sódico,proteína de guisante y colorante carmín cochinilla

FAQ

Which is healthier: 2 Pavés Marinés Échalote or Carne picada pollo?

Neither product is clearly better overall — it depends on what matters most to you. 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?

2 Pavés Marinés Échalote has fewer calories: 95 kcal versus 146 kcal per 100 g.

Which has less sugar?

Carne picada pollo has less sugar: 0 g versus 0.5 g per 100 g.

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