FROMAGE BLANC & crème vs BIOCRÈME ENTIÈRE ÉPAISSE 30% Mat. Gr.
Overall, FROMAGE BLANC & crème has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 1.
FROMAGE BLANC & crème
BIOCRÈME ENTIÈRE ÉPAISSE 30% Mat. Gr.
Nutrition per 100 g
| Nutrient | FROMAGE BLANC & crème | BIOCRÈME ENTIÈRE ÉPAISSE 30%... |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 4 | 1 |
| Calories | 147 kcal | 291 kcal |
| Fat | 12 g | 30 g |
| Saturated fat | 8.4 g | 20 g |
| Sugars | 2.6 g | 3.1 g |
| Salt | 0.1 g | 0.1 g |
| Fiber | 0.3 g | 0 g |
| Protein | 4.3 g | 2.2 g |
| Additives | 1 | 0 |
| Allergens | Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- FROMAGE BLANC & crème has 49% fewer calories (147 kcal vs 291 kcal).
- FROMAGE BLANC & crème has 60% less fat (12 g vs 30 g).
- FROMAGE BLANC & crème has 58% less saturated fat (8.4 g vs 20 g).
- FROMAGE BLANC & crème has 16% less sugar (2.6 g vs 3.1 g).
- FROMAGE BLANC & crème has 100% more fiber (0.3 g vs 0 g).
- FROMAGE BLANC & crème has 49% more protein (4.3 g vs 2.2 g).
- BIOCRÈME ENTIÈRE ÉPAISSE 30% Mat. Gr. is less processed (lower NOVA group).
Ingredients
FROMAGE BLANC & crème
FROMAGE blanc 75% (LAIT : Origine Normandie), CREME de Normandie 22%, fécule, stabilisant : pectine
BIOCRÈME ENTIÈRE ÉPAISSE 30% Mat. Gr.
Crème de LAIT pasteurisée biologique, ferments lactiques. Élaborée à partir de lait biologique origine France.
FAQ
Which is healthier: FROMAGE BLANC & crème or BIOCRÈME ENTIÈRE ÉPAISSE 30% Mat. Gr.?
Overall, FROMAGE BLANC & crème 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?
FROMAGE BLANC & crème has fewer calories: 147 kcal versus 291 kcal per 100 g.
Which has less sugar?
FROMAGE BLANC & crème has less sugar: 2.6 g versus 3.1 g per 100 g.