Bio Leberwurst vs Herkkumaksamakkara
Overall, Herkkumaksamakkara has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 3.
Nutrition per 100 g
| Nutrient | Bio Leberwurst | Herkkumaksamakkara |
|---|---|---|
| Nutri-Score | e | d |
| NOVA group | 3 | 4 |
| Calories | 334 kcal | 239 kcal |
| Fat | 30 g | 21 g |
| Saturated fat | 12 g | 8 g |
| Sugars | 0.5 g | 0.8 g |
| Salt | 1.8 g | 1.8 g |
| Fiber | 0.1 g | — |
| Protein | 15 g | 11 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
- Herkkumaksamakkara has 28% fewer calories (239 kcal vs 334 kcal).
- Herkkumaksamakkara has 30% less fat (21 g vs 30 g).
- Herkkumaksamakkara has 33% less saturated fat (8 g vs 12 g).
- Bio Leberwurst has 38% less sugar (0.5 g vs 0.8 g).
- Bio Leberwurst has 27% more protein (15 g vs 11 g).
- Herkkumaksamakkara has the better Nutri-Score.
- Bio Leberwurst is less processed (lower NOVA group).
Ingredients
Bio Leberwurst
70 % Schweinefleisch*, 20 % Schweineleber*, Zwiebel*, Speck*, Meersalz, Gewürze (weißer Pfeffer*, Piment*, Muskatnuss*, Nelken*, Majoran*). *aus kontrolliert biologischer Landwirtschaft.
Herkkumaksamakkara
Porsaanliha (Suomi), vesi, 22% porsaanmaksa (Suomi), silava, kamara, jodioitu suola, sokeri, happamuudensäätöaine (E575), mausteet (sipuli), hapettumisenestoaine (askorbiinihappo), aromit, säilöntäaine (E250). LAKTOOSITON. GLUTEENITON.
FAQ
Which is healthier: Bio Leberwurst or Herkkumaksamakkara?
Overall, Herkkumaksamakkara 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?
Herkkumaksamakkara has fewer calories: 239 kcal versus 334 kcal per 100 g.
Which has less sugar?
Bio Leberwurst has less sugar: 0.5 g versus 0.8 g per 100 g.