Ciabatta zum Aufbacken vs Ciabatta classic
Overall, Ciabatta zum Aufbacken has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Ciabatta zum Aufbacken | Ciabatta classic |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 4 | 4 |
| Calories | 271 kcal | 256 kcal |
| Fat | 3.4 g | 3.5 g |
| Saturated fat | 0.5 g | 0.3 g |
| Sugars | 2.9 g | 8.7 g |
| Salt | 1.2 g | 0.9 g |
| Fiber | — | 5.6 g |
| Protein | 7.7 g | 4.1 g |
| Additives | 3 | 3 |
| Allergens | Gluten | Soybeans, Sojaprotein |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Ciabatta zum Aufbacken has 67% less sugar (2.9 g vs 8.7 g).
- Ciabatta zum Aufbacken has 47% more protein (7.7 g vs 4.1 g).
- Only Ciabatta zum Aufbacken lists: Gluten.
- Only Ciabatta classic lists: Soybeans, Sojaprotein.
Ingredients
Ciabatta zum Aufbacken
Weizenmehl, Wasser, Sauerteig (Wasser, Weizenmehl), Hartweizengrieß, natives Olivenöl extra, Roggenmehl, Meersalz, Hefe, Säureregulator: Natriumacetate; Weizenmalzmehl, Emulgator: Mono - und Diacetylweinsäureester von Mono - und Diglyceriden von Speisefettsäuren, Lecithine.
Ciabatta classic
Wasser, Maisstärke, Sauerteig: Reismehl, Wasser; Reismehl, Invertzuckersirup, Flohsamenschalen, Reisstärke, Sonnenblumenöl, Sojaprotein, Zucker, Verdickungsmittel: Hydroxypropylmethylcellulose; Hefe, Salz, Säureregulator: Natriumacetat. Kann Spuren von Mandeln und Sesam enthalten.
FAQ
Which is healthier: Ciabatta zum Aufbacken or Ciabatta classic?
Overall, Ciabatta zum Aufbacken 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?
Ciabatta classic has fewer calories: 256 kcal versus 271 kcal per 100 g.
Which has less sugar?
Ciabatta zum Aufbacken has less sugar: 2.9 g versus 8.7 g per 100 g.