Dés de blanc de poulet vs Râpés de poulet
Overall, Râpés de poulet has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Dés de blanc de poulet | Râpés de poulet |
|---|---|---|
| Nutri-Score | d | c |
| NOVA group | 4 | 4 |
| Calories | 98 kcal | 97 kcal |
| Fat | 0.8 g | 1.8 g |
| Saturated fat | 0 g | 0.5 g |
| Sugars | 0.9 g | 0.5 g |
| Salt | 2.1 g | 1.9 g |
| Fiber | 0 g | 0 g |
| Protein | 21 g | 20 g |
| Additives | 2 | 5 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Dés de blanc de poulet has 56% less fat (0.8 g vs 1.8 g).
- Dés de blanc de poulet has no saturated fat, while Râpés de poulet has 0.5 g.
- Râpés de poulet has 44% less sugar (0.5 g vs 0.9 g).
- Râpés de poulet has the better Nutri-Score.
Ingredients
Dés de blanc de poulet
Filet de poulet** (83%), eau, sel, sirop de glucose**, sucre de canne**, antioxydant: ascorbate de sodium, plante aromatique**, conservateur: nitrite de sodium, huile essentielle de poivre**. ** Ingrédient issu de l'agriculture biologique.
Râpés de poulet
Filet de poulet 86%, eau, acidifiants : lactate de potassium et acétates de sodium, sel de mer, minéraux de mer (potassium, magnésium, calcium), sel, gélifiant : algues Euchema transformées, arôme naturel de poulet, arôme naturel, antioxydant : ascorbate de sodium, conservateur : nitrite de sodium. Viande de poulet origine Union Européenne.
FAQ
Which is healthier: Dés de blanc de poulet or Râpés de poulet?
Overall, Râpés de poulet 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?
Râpés de poulet has fewer calories: 97 kcal versus 98 kcal per 100 g.
Which has less sugar?
Râpés de poulet has less sugar: 0.5 g versus 0.9 g per 100 g.