Comparison

Carrefour Classic' No Lactose ! Lait 1.2% M.G. vs Beurre 60% M.G doux

Overall, Carrefour Classic' No Lactose ! Lait 1.2% M.G. has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 1.

Nutrition per 100 g

NutrientCarrefour Classic' No Lactos...Beurre 60% M.G doux
Nutri-Score b e
NOVA group 1 4
Calories 43 kcal 543 kcal
Fat 1.2 g 60 g
Saturated fat 0.8 g 40 g
Sugars 4.8 g 0.5 g
Salt 0.1 g 0.1 g
Fiber 0.5 g 0.5 g
Protein 3.3 g 0.5 g
Additives01
AllergensMilkMilk

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

Key differences

  • Carrefour Classic' No Lactose ! Lait 1.2% M.G. has 92% fewer calories (43 kcal vs 543 kcal).
  • Carrefour Classic' No Lactose ! Lait 1.2% M.G. has 98% less fat (1.2 g vs 60 g).
  • Carrefour Classic' No Lactose ! Lait 1.2% M.G. has 98% less saturated fat (0.8 g vs 40 g).
  • Beurre 60% M.G doux has 90% less sugar (0.5 g vs 4.8 g).
  • Carrefour Classic' No Lactose ! Lait 1.2% M.G. has 85% more protein (3.3 g vs 0.5 g).
  • Carrefour Classic' No Lactose ! Lait 1.2% M.G. has the better Nutri-Score.
  • Carrefour Classic' No Lactose ! Lait 1.2% M.G. is less processed (lower NOVA group).

Ingredients

Carrefour Classic' No Lactose ! Lait 1.2% M.G.

Lait, lactase.

Beurre 60% M.G doux

Beurre, eau, arôme, perméat de lactosérum en poudre, sel, conservateur : sorbate de potassium.

FAQ

Which is healthier: Carrefour Classic' No Lactose ! Lait 1.2% M.G. or Beurre 60% M.G doux?

Overall, Carrefour Classic' No Lactose ! Lait 1.2% M.G. 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?

Carrefour Classic' No Lactose ! Lait 1.2% M.G. has fewer calories: 43 kcal versus 543 kcal per 100 g.

Which has less sugar?

Beurre 60% M.G doux has less sugar: 0.5 g versus 4.8 g per 100 g.

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