Garlic paste vs Hvitløkmarinade
Overall, Garlic paste has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Garlic paste | Hvitløkmarinade |
|---|---|---|
| Nutri-Score | c | e |
| NOVA group | 4 | 4 |
| Calories | 179 kcal | 186 kcal |
| Fat | 2.7 g | 7.1 g |
| Saturated fat | 0 g | 0.6 g |
| Sugars | 2.5 g | 21 g |
| Salt | 1.5 g | 3.3 g |
| Fiber | 1 g | 1.7 g |
| Protein | 1 g | 1.7 g |
| Additives | 5 | 4 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Garlic paste has 62% less fat (2.7 g vs 7.1 g).
- Garlic paste has no saturated fat, while Hvitløkmarinade has 0.6 g.
- Garlic paste has 88% less sugar (2.5 g vs 21 g).
- Garlic paste has 55% less salt (1.5 g vs 3.3 g).
- Hvitløkmarinade has 41% more fiber (1.7 g vs 1 g).
- Hvitløkmarinade has 41% more protein (1.7 g vs 1 g).
- Garlic paste has the better Nutri-Score.
Ingredients
Garlic paste
Fresh Garlic, Water, Salt, Soyabean Oil Preservatives: Acetic Acid (E-260), Citric Acid (E-330), Potassium Meta bi Sulfite (E-224), Potassium Sorbate (E-202), Thickener: Xanthan Gum Pâte d'ail: Ingrédients: L'ail frais, Eau, Sel, L'huile de soja Conservateurs: Acide acétique (E-260), acidecitrique (E-330), Potassium Meta bi sulfur de potassium Sorbet (E-202) Épaississant: gomme dexanthane (E-415) Knoblauch paste: Zutaten: Frischer Knoblauch, Wasser, Salz, Sojaöl Konservierungsmittel: Essigsäure (E-260), Zitronensäure (E-330), Kalium Meta Bi Sulfit (E-224), Kaliumsorbat (E-202), Verdickungsmittel: Xanthan gummi (E4 Pasta d'aglio: Ingredienti: aglio fresco, acqua, sale, Olio di semi di soia Sorbato di potassio (E-202), Addensante: gomma di Xantano (E-415) Conservanti: acido acetico (E-260), acido citrico (E-330), potassio metabi solito pasta de Ajo: Ingredientes: Ajo fresco, agua, sal, aceite de soja Conservantes: Acido acético (E-260), Ácido cítrico (E-330), Metabi Sulfito de potasio (E-224), Sorbato de potasio (E-202), Espesante: goma de xantang Knook Pasta: Ingrediënten: Verse Knoflook, Water, Zout, sojaolie Kalium Meta Bi Sulfiet (E-224), Kaliumsorbaat (E-202), Verdikkingsmiddel: Xanthaangom 4 Conserveringsmiddelen:Azijnzuur (E-260), Citroenzuur (E-330)
Hvitløkmarinade
Vann (43%), brunt sukker (sukker, rørsukkersirup) (9%), eplejuicekonsentrat (9%), eddik (7 %), rapsolje (6 %), sukker (6%), tomatpuré (4%), paprikapulver (4%), salt (3%), modifisert stivelse (av mais) (2%), hvitløk (2%), krydder (hvitløkspulver, rosmarin, persille, laurbærblad, pepper), fargestoff (E 150c), løkgranulat, surhetsregulerende middel (E 330), worcestersausaroma, hvitløksaroma, fortykningsmiddel (E415), gjærekstrakt, konserveringsmiddel (E 202).
FAQ
Which is healthier: Garlic paste or Hvitløkmarinade?
Overall, Garlic paste 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?
Garlic paste has fewer calories: 179 kcal versus 186 kcal per 100 g.
Which has less sugar?
Garlic paste has less sugar: 2.5 g versus 21 g per 100 g.