Bio Bayerischer Leberkäse vs Leberkäse In Scheiben
Overall, Leberkäse In Scheiben has the better nutritional profile on the measures we compare. It wins on 1 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Bio Bayerischer Leberkäse | Leberkäse In Scheiben |
|---|---|---|
| Nutri-Score | — | e |
| NOVA group | — | 4 |
| Calories | 255 kcal | 238 kcal |
| Fat | 22 g | 20 g |
| Saturated fat | 8.8 g | 8 g |
| Sugars | 1 g | 0.5 g |
| Salt | 2 g | 2.3 g |
| Protein | 13 g | 14 g |
| Additives | 0 | 3 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Leberkäse In Scheiben has 50% less sugar (0.5 g vs 1 g).
Ingredients
Bio Bayerischer Leberkäse
A-Frischetheke Bio Bayerischer Leberkäse, gebacken : Sdhweinefeisd! (5H), Tinkaser, Rindfleisch (7%), Schweinesped,jpdietes Speisesalz (Speisesal, Kaliumjodat), Gewürze' (Plefer, Mukut, iebe, Krander,Iingwer, Piment, Pastinake', Bodstemileea, Lauch), Detrose, Stabilisator: Natr - umdtrate, Artiokiansnitet Ascabinäure, Konservierungsstoff: Natriunnitt Rusafe as kantroilet ökologisher Landvirtshaft. Kann Spuren von Senf, Selleie nd Pstazien enthalten. Unter Schutzatmasphäe verpadit Gewicht Preiskg: 15,90 € Qualit DEUTSCH Hal - f Pre haltur
Leberkäse In Scheiben
85% Schweinefleisch, Wasser, jodiertes Speisesalz (Speisesalz, Kaliumjodat), Gewürzextrakte, Stabilisator: Diphosphate, Gewürze, Antioxidationsmittel: Ascorbinsäure; Konservierungsstoff: Natriumnitrit.
FAQ
Which is healthier: Bio Bayerischer Leberkäse or Leberkäse In Scheiben?
Overall, Leberkäse In Scheiben 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?
Leberkäse In Scheiben has fewer calories: 238 kcal versus 255 kcal per 100 g.
Which has less sugar?
Leberkäse In Scheiben has less sugar: 0.5 g versus 1 g per 100 g.