Anchois en tempura vs Filet de Sébaste
Overall, Filet de Sébaste has the better nutritional profile on the measures we compare. It wins on 8 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Anchois en tempura | Filet de Sébaste |
|---|---|---|
| Nutri-Score | b | a |
| NOVA group | 3 | — |
| Calories | 211 kcal | 89 kcal |
| Fat | 9.7 g | 1.5 g |
| Saturated fat | 1.5 g | 0.5 g |
| Sugars | 0.5 g | 0 g |
| Salt | 0.7 g | 0.2 g |
| Fiber | 0.5 g | — |
| Protein | 12 g | 18.8 g |
| Additives | 0 | 0 |
| Allergens | Fish, Gluten | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Filet de Sébaste has 58% fewer calories (89 kcal vs 211 kcal).
- Filet de Sébaste has 85% less fat (1.5 g vs 9.7 g).
- Filet de Sébaste has 67% less saturated fat (0.5 g vs 1.5 g).
- Filet de Sébaste has no sugar, while Anchois en tempura has 0.5 g.
- Filet de Sébaste has 71% less salt (0.2 g vs 0.7 g).
- Filet de Sébaste has 36% more protein (18.8 g vs 12 g).
- Filet de Sébaste has the better Nutri-Score.
- Only Anchois en tempura lists: Fish, Gluten.
Ingredients
Anchois en tempura
Filets d'anchois avec peau (poissons) 50% [Engraulis encrasicolus sauvage pêché en Atlantique Nord-Est (FAO 27), Atlantique Centre-Est (FAO 34), Méditerranée (FAO 37), eau, chapelure 15% [farine de blé gluten), eau, sel, levure], farine de blé (gluten), huile de tournesol, blanc d eut (liquide, pasteurisé), amidon de mais, sel, jus de citron concentre.
Filet de Sébaste
Not available.
FAQ
Which is healthier: Anchois en tempura or Filet de Sébaste?
Overall, Filet de Sébaste 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?
Filet de Sébaste has fewer calories: 89 kcal versus 211 kcal per 100 g.
Which has less sugar?
Filet de Sébaste has less sugar: 0 g versus 0.5 g per 100 g.