Comparison

Formelle Frumento Integr. c/Vitamine e Ferro vs Sultana Bran

Overall, Formelle Frumento Integr. c/Vitamine e Ferro has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 2.

Nutrition per 100 g

NutrientFormelle Frumento Integr. c/...Sultana Bran
Nutri-Score a c
NOVA group 3 3
Calories 395 kcal 346 kcal
Fat 2 g 2.1 g
Saturated fat 0.6 g 0.4 g
Sugars 4.2 g 21.5 g
Salt 0.3 g 0.5 g
Fiber 10 g 12.3 g
Protein 12 g 10.3 g
Additives00
AllergensGlutenGluten

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

Key differences

  • Sultana Bran has 12% fewer calories (346 kcal vs 395 kcal).
  • Formelle Frumento Integr. c/Vitamine e Ferro has 80% less sugar (4.2 g vs 21.5 g).
  • Sultana Bran has 19% more fiber (12.3 g vs 10 g).
  • Formelle Frumento Integr. c/Vitamine e Ferro has 14% more protein (12 g vs 10.3 g).
  • Formelle Frumento Integr. c/Vitamine e Ferro has the better Nutri-Score.

Ingredients

Formelle Frumento Integr. c/Vitamine e Ferro

Frumento integrale (95%), estratto di orzo maltato, zucchero, sale, niacina (vitamina PP), ferro solfato, Riboflavina (vitamina B2), Tiammina (vitamina B1), acido folico.

Sultana Bran

Wholegrain Wheat (52%), Sultanas (25%), Wheat Bran (15%), Sugar, Barley Malt Extract, Salt, Iron, Vitamin E, Niacin, Pantothenic Acid, Vitamin B12, Vitamin D, Thiamin, Folic Acid, Riboflavin, Vitamin B6.

FAQ

Which is healthier: Formelle Frumento Integr. c/Vitamine e Ferro or Sultana Bran?

Overall, Formelle Frumento Integr. c/Vitamine e Ferro 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?

Sultana Bran has fewer calories: 346 kcal versus 395 kcal per 100 g.

Which has less sugar?

Formelle Frumento Integr. c/Vitamine e Ferro has less sugar: 4.2 g versus 21.5 g per 100 g.

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