Comparison

Crevettes nordiques entières cuites 500g vs Eismeergarnelen

Overall, Crevettes nordiques entières cuites 500g has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 2.

Nutrition per 100 g

NutrientCrevettes nordiques entières...Eismeergarnelen
Nutri-Score a d
NOVA group 3 3
Calories 95 kcal 85 kcal
Fat 1.2 g 1.1 g
Saturated fat 0.5 g 0.3 g
Sugars 0.5 g 0 g
Salt 1.4 g 2.3 g
Fiber 0.5 g 0 g
Protein 21 g 17 g
Additives02
AllergensCrustaceansCrustaceans, Garnelen

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

Key differences

  • Eismeergarnelen has 11% fewer calories (85 kcal vs 95 kcal).
  • Eismeergarnelen has no sugar, while Crevettes nordiques entières cuites 500g has 0.5 g.
  • Crevettes nordiques entières cuites 500g has 39% less salt (1.4 g vs 2.3 g).
  • Crevettes nordiques entières cuites 500g has 100% more fiber (0.5 g vs 0 g).
  • Crevettes nordiques entières cuites 500g has 19% more protein (21 g vs 17 g).
  • Crevettes nordiques entières cuites 500g has the better Nutri-Score.
  • Only Eismeergarnelen lists: Garnelen.

Ingredients

Crevettes nordiques entières cuites 500g

CREVETTES nordiques (pandalus borealis) 98,5% issues de pêcheries certifiées MSC pêchées aux chaluts en Océan Atlantique Nord-Ouest, sel. Traces éventuelles de poisson.

Eismeergarnelen

_Garnelen_ (Pandalus borealis), Speisesalz, Säuerungsmittel (Essigsäure, Milchsäure).

FAQ

Which is healthier: Crevettes nordiques entières cuites 500g or Eismeergarnelen?

Overall, Crevettes nordiques entières cuites 500g 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?

Eismeergarnelen has fewer calories: 85 kcal versus 95 kcal per 100 g.

Which has less sugar?

Eismeergarnelen has less sugar: 0 g versus 0.5 g per 100 g.

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