Cappelletti with Parma Ham vs Cappelletti Jambon Cru
Overall, Cappelletti with Parma Ham has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 0.
Cappelletti with Parma Ham
Cappelletti Jambon Cru
Nutrition per 100 g
| Nutrient | Cappelletti with Parma Ham | Cappelletti Jambon Cru |
|---|---|---|
| Nutri-Score | a | d |
| NOVA group | — | 4 |
| Calories | 241 kcal | 296 kcal |
| Fat | 6.9 g | 7.6 g |
| Saturated fat | 3 g | 3.1 g |
| Sugars | 0.2 g | 5.1 g |
| Salt | 0 g | 1.9 g |
| Fiber | 1.9 g | — |
| Protein | 14.2 g | 13 g |
| Additives | 0 | 0 |
| Allergens | None listed | Eggs, Gluten, Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Cappelletti with Parma Ham has 19% fewer calories (241 kcal vs 296 kcal).
- Cappelletti with Parma Ham has 95% less sugar (0.2 g vs 5.1 g).
- Cappelletti with Parma Ham has no salt, while Cappelletti Jambon Cru has 1.9 g.
- Cappelletti with Parma Ham has the better Nutri-Score.
- Only Cappelletti Jambon Cru lists: Eggs, Gluten, Milk.
Ingredients
Cappelletti with Parma Ham
Not available.
Cappelletti Jambon Cru
Pâte 64% : farine de _blé_ tendre, _œufs_ 30 %, semoule de _blé_ dur. Farce 36% : viande de porc, chapelure (farine de _blé_ tendre, eau, sel, levure), jambon cru 16% (viande de porc, sel), sérum de _lait_ en poudre, arômes naturels (contiennent _lait_, _blé_ et _orge_), sel, noix de muscade, poivre noir.
FAQ
Which is healthier: Cappelletti with Parma Ham or Cappelletti Jambon Cru?
Overall, Cappelletti with Parma Ham 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?
Cappelletti with Parma Ham has fewer calories: 241 kcal versus 296 kcal per 100 g.
Which has less sugar?
Cappelletti with Parma Ham has less sugar: 0.2 g versus 5.1 g per 100 g.