Cannelloni ricotta-épinards vs Canelons Carn
Overall, Cannelloni ricotta-épinards has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Cannelloni ricotta-épinards | Canelons Carn |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 4 | — |
| Calories | 124 kcal | 151 kcal |
| Fat | 6.6 g | 8.2 g |
| Saturated fat | 2.9 g | 2.2 g |
| Sugars | 3.4 g | 4.1 g |
| Salt | 0.8 g | 0.9 g |
| Protein | 6.4 g | 7 g |
| Additives | 1 | 0 |
| Allergens | Eggs, Gluten, Milk | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Cannelloni ricotta-épinards has 18% fewer calories (124 kcal vs 151 kcal).
- Cannelloni ricotta-épinards has 20% less fat (6.6 g vs 8.2 g).
- Canelons Carn has 24% less saturated fat (2.2 g vs 2.9 g).
- Cannelloni ricotta-épinards has 17% less sugar (3.4 g vs 4.1 g).
- Only Cannelloni ricotta-épinards lists: Eggs, Gluten, Milk.
Ingredients
Cannelloni ricotta-épinards
Tomates 30%, ricotta 17%, eau, oignons, pâtes fraîches au curcuma 7% (semoule de blé dur, eau, œuf frais 0,8%, concentré de curcuma), épinards 4%, double concentré de tomate 4%, huile de colza, gélatine de bœuf, chapelure (gluten), pesto 1% (basilic, huile de tournesol, ail, fromage, sel, huile d'olive, jus concentré de citron), emmental, ail, sel, fécule de pomme de terre, basilic, fécule de manioc, poivre.
Canelons Carn
Not available.
FAQ
Which is healthier: Cannelloni ricotta-épinards or Canelons Carn?
Overall, Cannelloni ricotta-épinards 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 ricotta-épinards has fewer calories: 124 kcal versus 151 kcal per 100 g.
Which has less sugar?
Cannelloni ricotta-épinards has less sugar: 3.4 g versus 4.1 g per 100 g.