Comparison

Fromage frais mirabelle 5,5 % MG vs Fromage blanc 0 %

Overall, Fromage blanc 0 % has the better nutritional profile on the measures we compare. It wins on 8 of our comparison points versus 0.

Nutrition per 100 g

NutrientFromage frais mirabelle 5,5...Fromage blanc 0 %
Nutri-Score c a
NOVA group 4 3
Calories 123 kcal 47 kcal
Fat 5.3 g 0.5 g
Saturated fat 3.5 g 0.5 g
Sugars 14 g 3.6 g
Salt 0.1 g 0.1 g
Fiber 0.6 g —
Protein 4.5 g 6 g
Additives61
AllergensMilkMilk

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

Key differences

  • Fromage blanc 0 % has 62% fewer calories (47 kcal vs 123 kcal).
  • Fromage blanc 0 % has 91% less fat (0.5 g vs 5.3 g).
  • Fromage blanc 0 % has 86% less saturated fat (0.5 g vs 3.5 g).
  • Fromage blanc 0 % has 74% less sugar (3.6 g vs 14 g).
  • Fromage blanc 0 % has 25% more protein (6 g vs 4.5 g).
  • Fromage blanc 0 % has the better Nutri-Score.
  • Fromage blanc 0 % is less processed (lower NOVA group).

Ingredients

Fromage frais mirabelle 5,5 % MG

Fromage frais 80% (lait entier pasteurisé (origine : France) 72%, crème pasteurisée (origine : France), ferments lactiques), sucre 10%, mirabelle 8%, amidon modifié de tapioca, acidifiant : acide citrique, correcteur d'acidité : E331, stabilisant : carraghénanes, conservateur : E202, arôme, colorant : extrait de paprika. Pourcentages exprimés sur le produit total.

Fromage blanc 0 %

Lait écrémé pasteurisé, conservateur: sorbate de potassium, ferments lactiques

FAQ

Which is healthier: Fromage frais mirabelle 5,5 % MG or Fromage blanc 0 %?

Overall, Fromage blanc 0 % 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 0 % has fewer calories: 47 kcal versus 123 kcal per 100 g.

Which has less sugar?

Fromage blanc 0 % has less sugar: 3.6 g versus 14 g per 100 g.

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