Comparison

Fromage de Brugge vs Grillkaas voor grillen of bakken

Overall, Fromage de Brugge has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 4.

Nutrition per 100 g

NutrientFromage de BruggeGrillkaas voor grillen of ba...
Nutri-Score d e
NOVA group 4 3
Calories 362 kcal 278 kcal
Fat 29.5 g 21 g
Saturated fat 21.4 g 15 g
Sugars 0 g 1.2 g
Salt 0 g 2.2 g
Fiber 0 g —
Protein 24 g 21 g
Additives30
AllergensMilkMilk

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

Key differences

  • Grillkaas voor grillen of bakken has 23% fewer calories (278 kcal vs 362 kcal).
  • Grillkaas voor grillen of bakken has 29% less fat (21 g vs 29.5 g).
  • Grillkaas voor grillen of bakken has 30% less saturated fat (15 g vs 21.4 g).
  • Fromage de Brugge has no sugar, while Grillkaas voor grillen of bakken has 1.2 g.
  • Fromage de Brugge has no salt, while Grillkaas voor grillen of bakken has 2.2 g.
  • Fromage de Brugge has 13% more protein (24 g vs 21 g).
  • Fromage de Brugge has the better Nutri-Score.
  • Grillkaas voor grillen of bakken is less processed (lower NOVA group).

Ingredients

Fromage de Brugge

Lait pasteurisé, sel, présure, ferments, colorant: norbixine de rocou, conservateur: nitrate de sodium.

Grillkaas voor grillen of bakken

Gepasteuriseerde melk, zout, microbieel stremsel. Waarvan toegevoegde suikers 0.00g per 100 gram en waarvan toegevoegd zout 2.20g per 100 gram

FAQ

Which is healthier: Fromage de Brugge or Grillkaas voor grillen of bakken?

Overall, Fromage de Brugge 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?

Grillkaas voor grillen of bakken has fewer calories: 278 kcal versus 362 kcal per 100 g.

Which has less sugar?

Fromage de Brugge has less sugar: 0 g versus 1.2 g per 100 g.

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