Comparison

Blanc de Poulet vs Pechuga de pollo al corte

Overall, Blanc de Poulet has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 2.

Nutrition per 100 g

NutrientBlanc de PouletPechuga de pollo al corte
Nutri-Score b c
NOVA group 4 4
Calories 102 kcal 84 kcal
Fat 1.6 g 1.2 g
Saturated fat 0.4 g 0.4 g
Sugars 0.5 g 1.3 g
Salt 1.5 g 1.9 g
Fiber 0 g 0 g
Protein 21 g 16.9 g
Additives25
AllergensCelerySoybeans

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Pechuga de pollo al corte has 17% fewer calories (84 kcal vs 102 kcal).
  • Pechuga de pollo al corte has 25% less fat (1.2 g vs 1.6 g).
  • Blanc de Poulet has 62% less sugar (0.5 g vs 1.3 g).
  • Blanc de Poulet has 22% less salt (1.5 g vs 1.9 g).
  • Blanc de Poulet has 20% more protein (21 g vs 16.9 g).
  • Blanc de Poulet has the better Nutri-Score.
  • Only Blanc de Poulet lists: Celery.
  • Only Pechuga de pollo al corte lists: Soybeans.

Ingredients

Blanc de Poulet

Filet de poulet 94%, bouillon (eau, os de poulet, échalote, ail, épices, plantes aromatiques, céleri, oignon, poireau, carotte), sel, jus concentré de carotte et céleri, dextrose, ferments, arôme naturel, antioxydant : ascorbate de sodium, colorant: caramel ordinaire.

Pechuga de pollo al corte

pechuga de pollo 70%, agua, sal, dextrosa, azúcar, proteína de soja, estabilizante E451i, estabilizante E407, especias, aromas, antioxidante E301, conservador E250,

FAQ

Which is healthier: Blanc de Poulet or Pechuga de pollo al corte?

Overall, Blanc de Poulet 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?

Pechuga de pollo al corte has fewer calories: 84 kcal versus 102 kcal per 100 g.

Which has less sugar?

Blanc de Poulet has less sugar: 0.5 g versus 1.3 g per 100 g.

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