Chocolat au lait Fleur de sel vs Caramel-sel-Marin
Overall, Caramel-sel-Marin 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 | Chocolat au lait Fleur de se... | Caramel-sel-Marin |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 3 | 3 |
| Calories | 572 kcal | 535 kcal |
| Fat | 37 g | 31.9 g |
| Saturated fat | 23 g | 19.2 g |
| Sugars | 50 g | 50.5 g |
| Salt | 1.1 g | 0.7 g |
| Fiber | 3.5 g | — |
| Protein | 7.4 g | 6.4 g |
| Additives | 0 | 0 |
| Allergens | Milk | Milk, Soybeans |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Caramel-sel-Marin has 14% less fat (31.9 g vs 37 g).
- Caramel-sel-Marin has 17% less saturated fat (19.2 g vs 23 g).
- Caramel-sel-Marin has 34% less salt (0.7 g vs 1.1 g).
- Chocolat au lait Fleur de sel has 14% more protein (7.4 g vs 6.4 g).
- Only Caramel-sel-Marin lists: Soybeans.
Ingredients
Chocolat au lait Fleur de sel
Chocolat au lait* 40% de cacao minimum (sucre de canne*, beurre de cacao*, poudre de lait entier*: 20%, pâte de cacao*), fleur de sel de Noirmoutier : 1%. Peut contenir des traces de gluten, d'œuf, d'arachides, de fruits à coque et de sésame. *Ingrédients issus de l'agriculture biologique.
Caramel-sel-Marin
SUcre, pate de cacao, beurre de cacao, POUDRE DE LAITENTIER sirop de glucose, POUDRE DE LAIT ÉCRÉME, BEURRE CREME, émulsiflant LECITHINE DE SOJA, sel, 0.2% sel marin,
FAQ
Which is healthier: Chocolat au lait Fleur de sel or Caramel-sel-Marin?
Overall, Caramel-sel-Marin 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?
Caramel-sel-Marin has fewer calories: 535 kcal versus 572 kcal per 100 g.
Which has less sugar?
Chocolat au lait Fleur de sel has less sugar: 50 g versus 50.5 g per 100 g.