Fromage aux noix en dés vs Trappe - Fromage affiné en Périgord
Overall, Trappe - Fromage affiné en Périgord has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 0.
Fromage aux noix en dés
Trappe - Fromage affiné en Périgord
Nutrition per 100 g
| Nutrient | Fromage aux noix en dés | Trappe - Fromage affiné en P... |
|---|---|---|
| Nutri-Score | e | d |
| NOVA group | 4 | 4 |
| Calories | 351 kcal | 338 kcal |
| Fat | 29 g | 28 g |
| Saturated fat | 20 g | 19 g |
| Sugars | 0.5 g | 0 g |
| Salt | 18 g | 1.4 g |
| Fiber | 0 g | 0 g |
| Protein | 22 g | 21 g |
| Additives | 4 | 1 |
| Allergens | Eggs, Milk, Nuts | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Trappe - Fromage affiné en Périgord has no sugar, while Fromage aux noix en dés has 0.5 g.
- Trappe - Fromage affiné en Périgord has 92% less salt (1.4 g vs 18 g).
- Trappe - Fromage affiné en Périgord has the better Nutri-Score.
- Only Fromage aux noix en dés lists: Eggs, Nuts.
Ingredients
Fromage aux noix en dés
Lait pasteurisé de vache , noix 4.1%, sel, arômes (lait, noix), ferments lactiques, enzymes coagulantes, colorant : norbixine de rocou, conservateurs: natamycine, nitrate de sodium.
Trappe - Fromage affiné en Périgord
Lait de vache pasteurisé, sel, arôme de noix, vin de noix, colorant: caramel, ammonium sulfite caramel ou sulfite dammonium, conservateur: natamicyne
FAQ
Which is healthier: Fromage aux noix en dés or Trappe - Fromage affiné en Périgord?
Overall, Trappe - Fromage affiné en Périgord 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?
Trappe - Fromage affiné en Périgord has fewer calories: 338 kcal versus 351 kcal per 100 g.
Which has less sugar?
Trappe - Fromage affiné en Périgord has less sugar: 0 g versus 0.5 g per 100 g.