Fromage de brebis au lait thermisé Lou Larzac, 27%MG vs Gran Castelli Juusto
Overall, Fromage de brebis au lait thermisé Lou Larzac, 27%MG has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 2.
Fromage de brebis au lait thermisé Lou Larzac, 27%MG
Gran Castelli Juusto
Nutrition per 100 g
| Nutrient | Fromage de brebis au lait th... | Gran Castelli Juusto |
|---|---|---|
| Nutri-Score | c | d |
| NOVA group | 3 | 3 |
| Calories | 329 kcal | 385 kcal |
| Fat | 28 g | 29 g |
| Saturated fat | 20 g | 19.6 g |
| Sugars | 0.5 g | 0 g |
| Salt | 0.6 g | 1.5 g |
| Fiber | 0 g | 0 g |
| Protein | 18 g | 31 g |
| Additives | 0 | 0 |
| Allergens | Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Fromage de brebis au lait thermisé Lou Larzac, 27%MG has 15% fewer calories (329 kcal vs 385 kcal).
- Gran Castelli Juusto has no sugar, while Fromage de brebis au lait thermisé Lou Larzac, 27%MG has 0.5 g.
- Fromage de brebis au lait thermisé Lou Larzac, 27%MG has 58% less salt (0.6 g vs 1.5 g).
- Gran Castelli Juusto has 42% more protein (31 g vs 18 g).
- Fromage de brebis au lait thermisé Lou Larzac, 27%MG has the better Nutri-Score.
Ingredients
Fromage de brebis au lait thermisé Lou Larzac, 27%MG
LAIT de brebis, sel, présure, ferments.
Gran Castelli Juusto
_Lait_ thermisé de vache, sel.
FAQ
Which is healthier: Fromage de brebis au lait thermisé Lou Larzac, 27%MG or Gran Castelli Juusto?
Overall, Fromage de brebis au lait thermisé Lou Larzac, 27%MG 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 de brebis au lait thermisé Lou Larzac, 27%MG has fewer calories: 329 kcal versus 385 kcal per 100 g.
Which has less sugar?
Gran Castelli Juusto has less sugar: 0 g versus 0.5 g per 100 g.