Dinkel zwieback vs Dinkelzwieback
Overall, Dinkel zwieback has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Dinkel zwieback | Dinkelzwieback |
|---|---|---|
| Nutri-Score | a | c |
| NOVA group | 3 | 3 |
| Calories | 396 kcal | 411 kcal |
| Fat | 6.4 g | 8.7 g |
| Saturated fat | 0.6 g | 5 g |
| Sugars | 2.1 g | 8.5 g |
| Salt | 0 g | 0.9 g |
| Fiber | 7.2 g | 8.2 g |
| Protein | 12 g | 10.5 g |
| Additives | 0 | 0 |
| Allergens | Gluten | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Dinkel zwieback has 26% less fat (6.4 g vs 8.7 g).
- Dinkel zwieback has 88% less saturated fat (0.6 g vs 5 g).
- Dinkel zwieback has 75% less sugar (2.1 g vs 8.5 g).
- Dinkel zwieback has no salt, while Dinkelzwieback has 0.9 g.
- Dinkelzwieback has 13% more fiber (8.2 g vs 7.2 g).
- Dinkel zwieback has 13% more protein (12 g vs 10.5 g).
- Dinkel zwieback has the better Nutri-Score.
- Only Dinkel zwieback lists: Gluten.
- Only Dinkelzwieback lists: Milk.
Ingredients
Dinkel zwieback
Dinkelmehl Type 630 (Weizen) 81% **, Dinkelvollkornschrot (Weizen) 11 %**, Sonnenblumenöl**, Hefe**, Meersalz. **aus kontrolliert biologischer Landwirtschaft. *enthält von Natur aus Zucker. Produkt kann Spuren von Milch, Sesam, Soja, Lupine und Senf enthalten.
Dinkelzwieback
83% Dinkelmehl*, 8% Butter*, Rohrohrzucker*, Hefe, 0,8% Meersalz, Gewürze*. *aus kontrolliert ökologischer Landwirtschaft
FAQ
Which is healthier: Dinkel zwieback or Dinkelzwieback?
Overall, Dinkel zwieback 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?
Dinkel zwieback has fewer calories: 396 kcal versus 411 kcal per 100 g.
Which has less sugar?
Dinkel zwieback has less sugar: 2.1 g versus 8.5 g per 100 g.