Beurre plaquette AOP doux vs Beurre à teneur réduite en M.G. (60%) doux
Overall, Beurre à teneur réduite en M.G. (60%) doux has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 0.
Beurre plaquette AOP doux
Beurre à teneur réduite en M.G. (60%) doux
Nutrition per 100 g
| Nutrient | Beurre plaquette AOP doux | Beurre à teneur réduite en M... |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 2 | 2 |
| Calories | 744 kcal | 547 kcal |
| Fat | 82 g | 60 g |
| Saturated fat | 57 g | 42 g |
| Sugars | 0.9 g | 0.8 g |
| Salt | 0.1 g | 0.1 g |
| Fiber | 0 g | — |
| Protein | 0.7 g | 1 g |
| Additives | 0 | 0 |
| Allergens | Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Beurre à teneur réduite en M.G. (60%) doux has 26% fewer calories (547 kcal vs 744 kcal).
- Beurre à teneur réduite en M.G. (60%) doux has 27% less fat (60 g vs 82 g).
- Beurre à teneur réduite en M.G. (60%) doux has 26% less saturated fat (42 g vs 57 g).
- Beurre à teneur réduite en M.G. (60%) doux has 30% more protein (1 g vs 0.7 g).
Ingredients
Beurre plaquette AOP doux
_Crème_ pasteurisée, ferments lactiques (dont _lait_)
Beurre à teneur réduite en M.G. (60%) doux
butter (eu origin) water, lactic ferments (milk) net weight: 250ge
FAQ
Which is healthier: Beurre plaquette AOP doux or Beurre à teneur réduite en M.G. (60%) doux?
Overall, Beurre à teneur réduite en M.G. (60%) doux 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?
Beurre à teneur réduite en M.G. (60%) doux has fewer calories: 547 kcal versus 744 kcal per 100 g.
Which has less sugar?
Beurre à teneur réduite en M.G. (60%) doux has less sugar: 0.8 g versus 0.9 g per 100 g.