Brillat-Savarin affiné (40 % MG) vs Brillat Savarin IGP afiné pasteurisé 38%MG 200g
Overall, Brillat Savarin IGP afiné pasteurisé 38%MG 200g has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 1.
Brillat-Savarin affiné (40 % MG)
Brillat Savarin IGP afiné pasteurisé 38%MG 200g
Nutrition per 100 g
| Nutrient | Brillat-Savarin affiné (40 %... | Brillat Savarin IGP afiné pa... |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 3 | 3 |
| Calories | 395 kcal | 390 kcal |
| Fat | 40 g | 38 g |
| Saturated fat | 27 g | 27 g |
| Sugars | 0 g | 1 g |
| Salt | 1.2 g | 1 g |
| Fiber | 0 g | 0.5 g |
| Protein | 8 g | 10 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
- Brillat-Savarin affiné (40 % MG) has no sugar, while Brillat Savarin IGP afiné pasteurisé 38%MG 200g has 1 g.
- Brillat Savarin IGP afiné pasteurisé 38%MG 200g has 100% more fiber (0.5 g vs 0 g).
- Brillat Savarin IGP afiné pasteurisé 38%MG 200g has 20% more protein (10 g vs 8 g).
Ingredients
Brillat-Savarin affiné (40 % MG)
_Lait_ (origine France), _crème_, sel, présure, ferments.
Brillat Savarin IGP afiné pasteurisé 38%MG 200g
LAIT de vache pasteurisé (origine : France), CRÈME PASTEURISÉE (origine : France), ferments lactiques et d'affinage (dont LAIT), sel, présure.
FAQ
Which is healthier: Brillat-Savarin affiné (40 % MG) or Brillat Savarin IGP afiné pasteurisé 38%MG 200g?
Overall, Brillat Savarin IGP afiné pasteurisé 38%MG 200g 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?
Brillat Savarin IGP afiné pasteurisé 38%MG 200g has fewer calories: 390 kcal versus 395 kcal per 100 g.
Which has less sugar?
Brillat-Savarin affiné (40 % MG) has less sugar: 0 g versus 1 g per 100 g.