Baci di Dama vs Baci di dama
Overall, Baci di Dama has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Baci di Dama | Baci di dama |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 3 | 4 |
| Calories | 562 kcal | 551 kcal |
| Fat | 35 g | 34 g |
| Saturated fat | 18 g | 15 g |
| Sugars | 24 g | 27 g |
| Salt | 0.1 g | 0 g |
| Fiber | 3.3 g | 3.3 g |
| Protein | 7.7 g | 6.9 g |
| Additives | 0 | 0 |
| Allergens | Gluten, Milk, Mustard, Nuts, Soybeans | Gluten, Milk, Nuts, Soybeans |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Baci di dama has 17% less saturated fat (15 g vs 18 g).
- Baci di Dama has 11% less sugar (24 g vs 27 g).
- Baci di Dama has 10% more protein (7.7 g vs 6.9 g).
- Baci di Dama is less processed (lower NOVA group).
- Only Baci di Dama lists: Mustard.
Ingredients
Baci di Dama
farina di grano tenero di tipo "00", zucchero, burro anidro, mandorle 16%, cioccolato fondente 7,5% (pasta di cacao, zucchero, burro di cacao, emulsionanti: lecitina di soia, estratto di vaniglia), estratto di vaniglia. Cacao: 70% minimo nel cioccolato. Può contenere: nocciole, piatacchi, noci e senape.
Baci di dama
Weizenmehl Typ "00", Zucker, Butter (Milch), geröstete Haselnüsse 17%, dunkle Schokolade 12% [Zucker, Kakaomasse, Kakaobutter, Emulgator (Sojalecithin), natürliches Vanillearoma], Haselnusspaste 3%, Kakaopulver 1%. Kann Nüsse, Mandeln, Pistazien, Eier und Senf enthalten.
FAQ
Which is healthier: Baci di Dama or Baci di dama?
Overall, Baci di Dama 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?
Baci di dama has fewer calories: 551 kcal versus 562 kcal per 100 g.
Which has less sugar?
Baci di Dama has less sugar: 24 g versus 27 g per 100 g.