Comparison

Champignons de Paris en persillade surgelés vs Champignons Paris Surgelé 1kg

Overall, Champignons Paris Surgelé 1kg has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 0.

Nutrition per 100 g

NutrientChampignons de Paris en pers...Champignons Paris Surgelé 1k...
Nutri-Score a a
NOVA group 3 1
Calories 51 kcal 15 kcal
Fat 4.3 g 0.2 g
Saturated fat 0.5 g 0 g
Sugars 0.5 g 0.3 g
Salt 0.3 g 0 g
Fiber 0.7 g 2.2 g
Protein 1.3 g 1.7 g
Additives00
AllergensNone listedNone listed

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

Key differences

  • Champignons Paris Surgelé 1kg has 71% fewer calories (15 kcal vs 51 kcal).
  • Champignons Paris Surgelé 1kg has 95% less fat (0.2 g vs 4.3 g).
  • Champignons Paris Surgelé 1kg has no saturated fat, while Champignons de Paris en persillade surgelés has 0.5 g.
  • Champignons Paris Surgelé 1kg has 68% more fiber (2.2 g vs 0.7 g).
  • Champignons Paris Surgelé 1kg has 24% more protein (1.7 g vs 1.3 g).
  • Champignons Paris Surgelé 1kg is less processed (lower NOVA group).

Ingredients

Champignons de Paris en persillade surgelés

champignons de paris, huile de tournesol, persil, ail, Sel, poivre

Champignons Paris Surgelé 1kg

Champignons de Paris entiers 1er choix (Agaricus bisporus). Origine Val de Loire Ces champignons sans sulfite présentent un risque de brunissement naturel.

FAQ

Which is healthier: Champignons de Paris en persillade surgelés or Champignons Paris Surgelé 1kg?

Overall, Champignons Paris Surgelé 1kg 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?

Champignons Paris Surgelé 1kg has fewer calories: 15 kcal versus 51 kcal per 100 g.

Which has less sugar?

Champignons Paris Surgelé 1kg has less sugar: 0.3 g versus 0.5 g per 100 g.

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