Farine de blé semi complète biologique (T110) vs Very Strong Wholemeal Bread Flour
Overall, Very Strong Wholemeal Bread Flour has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 2.
Farine de blé semi complète biologique (T110)
Very Strong Wholemeal Bread Flour
Nutrition per 100 g
| Nutrient | Farine de blé semi complète... | Very Strong Wholemeal Bread... |
|---|---|---|
| Nutri-Score | a | a |
| NOVA group | — | 1 |
| Calories | 352 kcal | 333 kcal |
| Fat | 1.5 g | 2.5 g |
| Saturated fat | 0.2 g | 0.5 g |
| Sugars | 1.6 g | 1.1 g |
| Salt | 0 g | 0 g |
| Fiber | 7.3 g | 11 g |
| Protein | 11 g | 13 g |
| Additives | 0 | 0 |
| Allergens | Gluten | Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Farine de blé semi complète biologique (T110) has 40% less fat (1.5 g vs 2.5 g).
- Farine de blé semi complète biologique (T110) has 60% less saturated fat (0.2 g vs 0.5 g).
- Very Strong Wholemeal Bread Flour has 31% less sugar (1.1 g vs 1.6 g).
- Very Strong Wholemeal Bread Flour has 34% more fiber (11 g vs 7.3 g).
- Very Strong Wholemeal Bread Flour has 15% more protein (13 g vs 11 g).
Ingredients
Farine de blé semi complète biologique (T110)
Farine de BLÉ semi complète T110 biologique. Traces éventuelles d'autres céréales contenant du gluten et de soja
Very Strong Wholemeal Bread Flour
Wholemeal Wheat Flour.
FAQ
Which is healthier: Farine de blé semi complète biologique (T110) or Very Strong Wholemeal Bread Flour?
Overall, Very Strong Wholemeal Bread Flour 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?
Very Strong Wholemeal Bread Flour has fewer calories: 333 kcal versus 352 kcal per 100 g.
Which has less sugar?
Very Strong Wholemeal Bread Flour has less sugar: 1.1 g versus 1.6 g per 100 g.