Baklava Mischung vs Baklava in Sirup
Overall, Baklava in Sirup has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Baklava Mischung | Baklava in Sirup |
|---|---|---|
| Nutri-Score | e | d |
| NOVA group | 4 | 3 |
| Calories | 485 kcal | 375 kcal |
| Fat | 28.3 g | 9.1 g |
| Saturated fat | 9.5 g | 2.8 g |
| Sugars | 27.8 g | 36.8 g |
| Salt | 0.2 g | 0.1 g |
| Protein | 5.5 g | 6.1 g |
| Additives | 1 | 2 |
| Allergens | Gluten, Milk, Nuts, Soybeans | Gluten, Nuts |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Baklava in Sirup has 23% fewer calories (375 kcal vs 485 kcal).
- Baklava in Sirup has 68% less fat (9.1 g vs 28.3 g).
- Baklava in Sirup has 71% less saturated fat (2.8 g vs 9.5 g).
- Baklava Mischung has 24% less sugar (27.8 g vs 36.8 g).
- Baklava in Sirup has the better Nutri-Score.
- Baklava in Sirup is less processed (lower NOVA group).
- Only Baklava Mischung lists: Milk, Soybeans.
Ingredients
Baklava Mischung
38% Filoteig [angereichertes Weizenmehl (Weizenmehl, Calciumcarbonat, Eisen, Niacin, Thiamin), Wasser, Maisstärke, Glukosesirup, Rapsöl, Butterreinfett, Speisesalz], 27% Cashewkerne, Invertzuckersirup, Rapsöl, Butterreinfett. Boukage. Zutaten: 41% Filoteig [angereichertes Weizenmehl (Weizenmehl, Calciumcarbonat, Eisen, Niacin, Thiamin), Wasser, Maisstärke, Glukosesirup, Rapsöl, Butterreinfett, Speisesalz], Invertzuckersirup, Rapsöl, Butterreinfett, 14% Cashewkerne, 0,5% Pistazienkerne. Baklava Diamant. Zutaten: 29% Filoteig [angereichertes Weizenmehl (Weizenmehl, Calciumcarbonat, Eisen, Niacin, Thiamin), Wasser, Maisstärke, Glukosesirup, Rapsöl, Butterreinfett, Speisesalz], Invertzuckersirup, 23% Cashewkerne, Rapsöl, Butterreinfett. Baklava Zartbitterschokolade. Zutaten: 28% Filoteig [angereichertes Weizenmehl (Weizenmehl, Calciumcarbonat, Eisen, Niacin, Thiamin), Wasser, Maisstärke, Glukosesirup, Rapsöl, Butterreinfett, Speisesalz], 24% Zartbitterschokolade [Kakaomasse*, Zucker, Kakaobutter*, Emulgator: Lecithine (Soja); natürliches Vanille-Aroma], Invertzuckersirup, Rapsöl, Butterreinfett, 4% Nussmischung gehackt (Cashewkerne, Walnusskerne, Macadamianusskerne, Mandeln, Pistazienkerne), 0,7% Milchschokoladendekor [Zucker, Kakaobutter, Vollmilchpulver, Kakaomasse, Emulgator: Lecithine (Soja); natürliches Vanille-Aroma], Kakaopulver*. Baklava Milchschokolade. Zutaten: 29% Filoteig [angereichertes Weizenmehl (Weizenmehl, Calciumcarbonat, Eisen, Niacin, Thiamin), Wasser, Maisstärke, Glukosesirup, Rapsöl, Butterreinfett, Speisesalz), 20% Milchschokolade [Zucker, Kakaobutter*, Vollmilchpulver, Kakaomasse*, Emulgator: Lecithine (Soja); natürliches Vanille-Aroma], Invertzuckersirup, Rapsöl, Butterreinfett, 14% Cashewkerne, 1,3% Mandeln, 0,6% Zartbitterschokolade [Kakaomasse*, Zucker, Kakaobutter*, Emulgator: Lecithine (Soja); natürliches Vanille-Aroma]. Kann Spuren von Erdnüssen und anderen Schalenfrüchten enthalten.
Baklava in Sirup
Freig (Weizenmehl, Speisesalz, Maisstärke, Konservierungsstoff: Kaliumsorbat), Zucker, Wasser, üllt mit gehackten Walnusskernen und Zimt, in Zuckersirup eingelegt. sesirup (enthält Sulfite), Palmöl, 13% Walnusskerne, Paniermehl (Weizenmehl, Hefe, Speisesalz), Kann Spuren von anderen Schalenfrüchten, Milch, Ei, Sesam und Soja enthalten. omen, Zimt, Nelke, Säuerungsmittel: Citronensäure; Konservierungsstoff: Kaliumsorbat. 440 ge TOUMPOURLEKA S.A., 17th November str, No 81 GR-555 34 Pile Thessaloniki GE Bel Kunst Lok mögl
FAQ
Which is healthier: Baklava Mischung or Baklava in Sirup?
Overall, Baklava in Sirup 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?
Baklava in Sirup has fewer calories: 375 kcal versus 485 kcal per 100 g.
Which has less sugar?
Baklava Mischung has less sugar: 27.8 g versus 36.8 g per 100 g.