Caviar d’aubergines vs Caviar d'aubergine
Overall, Caviar d'aubergine has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 3.
Nutrition per 100 g
| Nutrient | Caviar d’aubergines | Caviar d'aubergine |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 3 | 4 |
| Calories | 165 kcal | 121 kcal |
| Fat | 15 g | 10.7 g |
| Saturated fat | 2 g | 1.3 g |
| Sugars | 4.2 g | 4.5 g |
| Salt | 1.4 g | 0.5 g |
| Fiber | 3.1 g | 1.3 g |
| Protein | 1.5 g | 1.1 g |
| Additives | 0 | 3 |
| Allergens | None listed | Eggs, Soybeans |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Caviar d'aubergine has 27% fewer calories (121 kcal vs 165 kcal).
- Caviar d'aubergine has 29% less fat (10.7 g vs 15 g).
- Caviar d'aubergine has 35% less saturated fat (1.3 g vs 2 g).
- Caviar d'aubergine has 64% less salt (0.5 g vs 1.4 g).
- Caviar d’aubergines has 59% more fiber (3.1 g vs 1.3 g).
- Caviar d’aubergines has 27% more protein (1.5 g vs 1.1 g).
- Caviar d’aubergines is less processed (lower NOVA group).
- Only Caviar d'aubergine lists: Eggs, Soybeans.
Ingredients
Caviar d’aubergines
Aubergines grillées 74%, huile de tournesol, concentré de tomates, huile d'olive, sel, jus de citron à base de concentré, ail, sucre, coriandre, paprika.
Caviar d'aubergine
Aubergines (30%), oignon (20%), huile de Soja, sucre, eau, sel, poivre noir, vinaigre, mayonnaise, œufs, Conservateurs (E202) (E211). Stabilisateur (E415).
FAQ
Which is healthier: Caviar d’aubergines or Caviar d'aubergine?
Overall, Caviar d'aubergine 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?
Caviar d'aubergine has fewer calories: 121 kcal versus 165 kcal per 100 g.
Which has less sugar?
Caviar d’aubergines has less sugar: 4.2 g versus 4.5 g per 100 g.