Comparison

Cannelloni à la Brousse vs Cannelloni

Overall, Cannelloni à la Brousse has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 2.

Nutrition per 100 g

NutrientCannelloni à la BrousseCannelloni
Nutri-Score c d
NOVA group 4 —
Calories 227 kcal 200 kcal
Fat 5.5 g 12 g
Saturated fat 3 g 6.3 g
Sugars 3 g 2.7 g
Salt 1.4 g 1 g
Fiber — 1.2 g
Protein 9 g 7.4 g
Additives30
AllergensEggs, Gluten, MilkNone listed

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

Key differences

  • Cannelloni has 12% fewer calories (200 kcal vs 227 kcal).
  • Cannelloni à la Brousse has 54% less fat (5.5 g vs 12 g).
  • Cannelloni à la Brousse has 52% less saturated fat (3 g vs 6.3 g).
  • Cannelloni has 30% less salt (1 g vs 1.4 g).
  • Cannelloni à la Brousse has 18% more protein (9 g vs 7.4 g).
  • Cannelloni à la Brousse has the better Nutri-Score.
  • Only Cannelloni à la Brousse lists: Eggs, Gluten, Milk.

Ingredients

Cannelloni à la Brousse

Semoule de blé dur de qualité supérieure (origine France), Brousse 12% (origine UE: Lactosérum de brebis, Lait de Brebis, sel), Ricotta (lactosérum pasteurisé, lait, sel, correcteur d'acidité: acide citrique E330), eau, œufs, oignons, blettes, crème UHT (crème de lait, stabilisant: E407; émulsifiant: E472b), épaississant: amidon pomme de terre, sel, oil, menthe, fibre de blé, poivre blanc. Fabriqué dans un atelier utilisant crustacés, poissons, moutarde, sulfite, soja.

Cannelloni

Not available.

FAQ

Which is healthier: Cannelloni à la Brousse or Cannelloni?

Overall, Cannelloni à la Brousse 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?

Cannelloni has fewer calories: 200 kcal versus 227 kcal per 100 g.

Which has less sugar?

Cannelloni has less sugar: 2.7 g versus 3 g per 100 g.

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