Dinkel zwieback vs Marinheiras Espelta
Overall, Dinkel zwieback has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Dinkel zwieback | Marinheiras Espelta |
|---|---|---|
| Nutri-Score | a | c |
| NOVA group | 3 | 4 |
| Calories | 396 kcal | 426 kcal |
| Fat | 6.4 g | 12 g |
| Saturated fat | 0.6 g | 1.7 g |
| Sugars | 2.1 g | 2 g |
| Salt | 0 g | 1.4 g |
| Fiber | 7.2 g | 4.5 g |
| Protein | 12 g | 12 g |
| Additives | 0 | 0 |
| Allergens | Gluten | Gluten, Soybeans |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Dinkel zwieback has 47% less fat (6.4 g vs 12 g).
- Dinkel zwieback has 65% less saturated fat (0.6 g vs 1.7 g).
- Dinkel zwieback has no salt, while Marinheiras Espelta has 1.4 g.
- Dinkel zwieback has 38% more fiber (7.2 g vs 4.5 g).
- Dinkel zwieback has the better Nutri-Score.
- Dinkel zwieback is less processed (lower NOVA group).
- Only Marinheiras Espelta lists: Soybeans.
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.
Marinheiras Espelta
Farinha de TRIGO ESPELTA (85%); azeite extra virgem (9%); sal marinho; extrato de malte de CEVADA; emulsionante: lecitina de SOJA; farinha de malte de CEVADA; levedura.
FAQ
Which is healthier: Dinkel zwieback or Marinheiras Espelta?
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 426 kcal per 100 g.
Which has less sugar?
Marinheiras Espelta has less sugar: 2 g versus 2.1 g per 100 g.