Bûche au jambon vs Aspic Macédoine
Overall, Aspic Macédoine has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Bûche au jambon | Aspic Macédoine |
|---|---|---|
| Nutri-Score | d | c |
| NOVA group | 4 | 4 |
| Calories | 99 kcal | 98 kcal |
| Fat | 5.8 g | 5.9 g |
| Saturated fat | 2.1 g | 0.8 g |
| Sugars | 0 g | 0 g |
| Salt | 2.1 g | 1.6 g |
| Fiber | — | 0 g |
| Protein | 11 g | 8.5 g |
| Additives | 12 | 7 |
| Allergens | Eggs, Milk, Mustard, Pork | Eggs, Mustard |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Aspic Macédoine has 62% less saturated fat (0.8 g vs 2.1 g).
- Aspic Macédoine has 24% less salt (1.6 g vs 2.1 g).
- Bûche au jambon has 23% more protein (11 g vs 8.5 g).
- Aspic Macédoine has the better Nutri-Score.
- Only Bûche au jambon lists: Milk, Pork.
Ingredients
Bûche au jambon
water, ham cooked superior 30% (pork ham, water, salt, broth (water, bone and pork), dextrose, natural flavors, antioxidant: sodium ascorbate, preservative: sodium nitrite), pork gelatin, cooked egg preparation (pasteurized egg, modified starches, acidifier: citric acid), riesling 2,5%, pickles (pickles, water, vinegar, sugar, salt, spices and aromatics (including mustard), flavors), chicken liver, duck foie gras 2,4%, pork meat, acidifiers: sodium acetates, potassium lactate, citric acid, duck fat, salt, flavours, pork fat, port, starch and modified starch, glucose syrup, madeira, milk proteins, lactose, preservatives: potassium sorbate, sodium nitrite, sugar, spices and aromatic plants, antioxidants: sodium erythorbate, ascorbic acid, thickeners: xanthan gum, gelling agent: carrageenans,
Aspic Macédoine
filling 55%: macedonia 21% (peas, green beans, flageolets, carrots, turnips), superior cooked ham 14% pork ham from eu origin, water, salt, broth (water, pork bones), dextrose, natural flavors, antioxidant: sodium ascorbate, preservative: sodium nitrite), hard-boiled egg 12%, mayonnaise 6,5% (rapeseed oil, water, mustard (water, mustard seeds, vinegar, salt), egg yolk, vinegar, sugar, egg yolk powder, salt, lemon juice concentrate), salt, white pepper, jelly 45: water, pork gelatin, riesling 2%, acidifiers: potassium lactate, sodium acetates, citric acid, salt, preservative: potassium sorbate, flavors,
FAQ
Which is healthier: Bûche au jambon or Aspic Macédoine?
Overall, Aspic Macédoine 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?
Aspic Macédoine has fewer calories: 98 kcal versus 99 kcal per 100 g.
Which has less sugar?
Bûche au jambon has less sugar: 0 g versus 0 g per 100 g.