Comparison

Filet de Bar Fumé Tranché vs Lombos de Salmão sem Pele Congelados Peixaria

Neither product is clearly better overall — it depends on what matters most to you.

Filet de Bar Fumé Tranché

Filet de Bar Fumé Tranché

Le Fumoir du Poissonnier · 100 g
d NOVA 3
Lombos de Salmão sem Pele Congelados Peixaria

Lombos de Salmão sem Pele Congelados Peixaria

· 2 x 125 g
a NOVA 1

Nutrition per 100 g

NutrientFilet de Bar Fumé TranchéLombos de Salmão sem Pele Co...
Nutri-Score d a
NOVA group 3 1
Calories 135 kcal 205 kcal
Fat 5.2 g 14.4 g
Saturated fat 1.4 g 2.1 g
Sugars 0 g 0.2 g
Salt 2.5 g 0.1 g
Protein 21.7 g 18.8 g
Additives00
AllergensFishFish

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

Key differences

  • Filet de Bar Fumé Tranché has 34% fewer calories (135 kcal vs 205 kcal).
  • Filet de Bar Fumé Tranché has 64% less fat (5.2 g vs 14.4 g).
  • Filet de Bar Fumé Tranché has 32% less saturated fat (1.4 g vs 2.1 g).
  • Lombos de Salmão sem Pele Congelados Peixaria has 97% less salt (0.1 g vs 2.5 g).
  • Filet de Bar Fumé Tranché has 13% more protein (21.7 g vs 18.8 g).
  • Lombos de Salmão sem Pele Congelados Peixaria has the better Nutri-Score.
  • Lombos de Salmão sem Pele Congelados Peixaria is less processed (lower NOVA group).

Ingredients

Filet de Bar Fumé Tranché

Bar d'élevage (Dicentrarchus labrax), sel sec.

Lombos de Salmão sem Pele Congelados Peixaria

_Salmão_ (Salmo salar) sem pele.

FAQ

Which is healthier: Filet de Bar Fumé Tranché or Lombos de Salmão sem Pele Congelados Peixaria?

Neither product is clearly better overall — it depends on what matters most to you. 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?

Filet de Bar Fumé Tranché has fewer calories: 135 kcal versus 205 kcal per 100 g.

Which has less sugar?

Filet de Bar Fumé Tranché has less sugar: 0 g versus 0.2 g per 100 g.

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