Comparison

Fajita Seasoning Mix vs Moulin à piment et ail

Overall, Moulin à piment et ail has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 3.

Nutrition per 100 g

NutrientFajita Seasoning MixMoulin à piment et ail
Nutri-Score — —
NOVA group 4 3
Calories 297 kcal 23 kcal
Fat 1.4 g 0.1 g
Saturated fat 0.2 g 0 g
Sugars 55 g 0.5 g
Salt 19.2 g 68.9 g
Fiber 4.5 g 1.3 g
Protein 6.8 g 1.2 g
Additives40
AllergensSoybeansNone listed

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

Key differences

  • Moulin à piment et ail has 92% fewer calories (23 kcal vs 297 kcal).
  • Moulin à piment et ail has 94% less fat (0.1 g vs 1.4 g).
  • Moulin à piment et ail has 99% less sugar (0.5 g vs 55 g).
  • Fajita Seasoning Mix has 72% less salt (19.2 g vs 68.9 g).
  • Fajita Seasoning Mix has 72% more fiber (4.5 g vs 1.3 g).
  • Fajita Seasoning Mix has 83% more protein (6.8 g vs 1.2 g).
  • Moulin à piment et ail is less processed (lower NOVA group).
  • Only Fajita Seasoning Mix lists: Soybeans.

Ingredients

Fajita Seasoning Mix

sugar, onion powder (13%), salt, hydrolysed soy protein, spices (black pepper, cayenne pepper, ginger) (6%), acidity regulator (citric acid), flavouring, smoke flavouring, natural flavouring, yeast extract, colour (plain caramel), garlic powder, anti-caking agent (tricalcium phosphate),

Moulin à piment et ail

73% zeezout, knoflookvlokken, chilivlokken, bieslook.

FAQ

Which is healthier: Fajita Seasoning Mix or Moulin à piment et ail?

Overall, Moulin à piment et ail 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?

Moulin à piment et ail has fewer calories: 23 kcal versus 297 kcal per 100 g.

Which has less sugar?

Moulin à piment et ail has less sugar: 0.5 g versus 55 g per 100 g.

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