Fresh Sauces Culinary Roquefort vs Sauce roquefort
Overall, Sauce roquefort has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Fresh Sauces Culinary Roquef... | Sauce roquefort |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 4 | — |
| Calories | 216 kcal | 152 kcal |
| Fat | 18.7 g | 14 g |
| Saturated fat | 12.6 g | 9.5 g |
| Sugars | 1.6 g | 0.9 g |
| Salt | 1.3 g | 1 g |
| Protein | 8.4 g | 3 g |
| Additives | 5 | 0 |
| Allergens | Milk | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Sauce roquefort has 30% fewer calories (152 kcal vs 216 kcal).
- Sauce roquefort has 25% less fat (14 g vs 18.7 g).
- Sauce roquefort has 25% less saturated fat (9.5 g vs 12.6 g).
- Sauce roquefort has 44% less sugar (0.9 g vs 1.6 g).
- Sauce roquefort has 23% less salt (1 g vs 1.3 g).
- Fresh Sauces Culinary Roquefort has 64% more protein (8.4 g vs 3 g).
- Only Fresh Sauces Culinary Roquefort lists: Milk.
Ingredients
Fresh Sauces Culinary Roquefort
Roquefort 34% (lait cru, sel non iodé, présure, ferments lactiques, Penicillium Roqueforti), lait demi-écrémé, eau, préparation à la crème [lait entier, crème (lait), émulsifiant (E471), stabilisants (E407, E412, E466)], fond de veau (eau, os de veau, viande de veau, graisse de bœuf, extrait de levure, sel non iodé), amidon modifié de maïs, sel non iodé, poivre blanc.
Sauce roquefort
Not available.
FAQ
Which is healthier: Fresh Sauces Culinary Roquefort or Sauce roquefort?
Overall, Sauce roquefort 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?
Sauce roquefort has fewer calories: 152 kcal versus 216 kcal per 100 g.
Which has less sugar?
Sauce roquefort has less sugar: 0.9 g versus 1.6 g per 100 g.