Côtes d'agneau à l'os de Nouvelle-Zélande surgelées vs Fjelltørket Fenalår
Overall, Côtes d'agneau à l'os de Nouvelle-Zélande surgelées has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 2.
Côtes d'agneau à l'os de Nouvelle-Zélande surgelées
Fjelltørket Fenalår
Nutrition per 100 g
| Nutrient | Côtes d'agneau à l'os de Nou... | Fjelltørket Fenalår |
|---|---|---|
| Nutri-Score | c | e |
| NOVA group | — | 3 |
| Calories | 184 kcal | 235 kcal |
| Fat | 11.8 g | 10.8 g |
| Saturated fat | 7.2 g | 4.9 g |
| Sugars | 0 g | 0.2 g |
| Salt | 0.1 g | 8.7 g |
| Protein | 19.2 g | 31.1 g |
| Additives | 0 | 1 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Côtes d'agneau à l'os de Nouvelle-Zélande surgelées has 22% fewer calories (184 kcal vs 235 kcal).
- Fjelltørket Fenalår has 33% less saturated fat (4.9 g vs 7.2 g).
- Côtes d'agneau à l'os de Nouvelle-Zélande surgelées has 99% less salt (0.1 g vs 8.7 g).
- Fjelltørket Fenalår has 38% more protein (31.1 g vs 19.2 g).
- Côtes d'agneau à l'os de Nouvelle-Zélande surgelées has the better Nutri-Score.
Ingredients
Côtes d'agneau à l'os de Nouvelle-Zélande surgelées
Côtes d'Agneau à l'os.
Fjelltørket Fenalår
Utbeinet fårelår, salt, sukker, konserveringsmiddel (E 250). Opprinnelse: Norge.
FAQ
Which is healthier: Côtes d'agneau à l'os de Nouvelle-Zélande surgelées or Fjelltørket Fenalår?
Overall, Côtes d'agneau à l'os de Nouvelle-Zélande surgelées 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?
Côtes d'agneau à l'os de Nouvelle-Zélande surgelées has fewer calories: 184 kcal versus 235 kcal per 100 g.
Which has less sugar?
Côtes d'agneau à l'os de Nouvelle-Zélande surgelées has less sugar: 0 g versus 0.2 g per 100 g.