Garlic paste vs Purée d'Ail
Overall, Purée d'Ail has the better nutritional profile on the measures we compare. It wins on 8 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Garlic paste | Purée d'Ail |
|---|---|---|
| Nutri-Score | c | a |
| NOVA group | 4 | 3 |
| Calories | 179 kcal | 160 kcal |
| Fat | 2.7 g | 6.6 g |
| Saturated fat | 0 g | 0.8 g |
| Sugars | 2.5 g | 1.1 g |
| Salt | 1.5 g | 0.8 g |
| Fiber | 1 g | 5.3 g |
| Protein | 1 g | 4.9 g |
| Additives | 5 | 1 |
| Allergens | None listed | Sulphur dioxide and sulphites |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Purée d'Ail has 11% fewer calories (160 kcal vs 179 kcal).
- Garlic paste has 59% less fat (2.7 g vs 6.6 g).
- Garlic paste has no saturated fat, while Purée d'Ail has 0.8 g.
- Purée d'Ail has 56% less sugar (1.1 g vs 2.5 g).
- Purée d'Ail has 47% less salt (0.8 g vs 1.5 g).
- Purée d'Ail has 81% more fiber (5.3 g vs 1 g).
- Purée d'Ail has 80% more protein (4.9 g vs 1 g).
- Purée d'Ail has the better Nutri-Score.
- Purée d'Ail is less processed (lower NOVA group).
- Only Purée d'Ail lists: Sulphur dioxide and sulphites.
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)
Purée d'Ail
ail (92%), huile de tournesol, huile d'olive extra vierge, sel, correcteur d'acidité, acide lactique. Contient des _sulfites_.
FAQ
Which is healthier: Garlic paste or Purée d'Ail?
Overall, Purée d'Ail 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?
Purée d'Ail has fewer calories: 160 kcal versus 179 kcal per 100 g.
Which has less sugar?
Purée d'Ail has less sugar: 1.1 g versus 2.5 g per 100 g.