Comparison

Geschwärzt Oliven entsteint vs Olives noires à la grecque aux herbes de Provence

Overall, Geschwärzt Oliven entsteint has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 2.

Nutrition per 100 g

NutrientGeschwärzt Oliven entsteintOlives noires à la grecque a...
Nutri-Score c e
NOVA group 3 3
Calories 134 kcal 334 kcal
Fat 14 g 34 g
Saturated fat 2.2 g 4 g
Sugars 0 g 0 g
Salt 2 g 8.5 g
Fiber 3 g 7 g
Protein 0.5 g 1.7 g
Additives01
AllergensNone listedNone listed

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

Key differences

  • Geschwärzt Oliven entsteint has 60% fewer calories (134 kcal vs 334 kcal).
  • Geschwärzt Oliven entsteint has 59% less fat (14 g vs 34 g).
  • Geschwärzt Oliven entsteint has 45% less saturated fat (2.2 g vs 4 g).
  • Geschwärzt Oliven entsteint has 76% less salt (2 g vs 8.5 g).
  • Olives noires à la grecque aux herbes de Provence has 57% more fiber (7 g vs 3 g).
  • Olives noires à la grecque aux herbes de Provence has 71% more protein (1.7 g vs 0.5 g).
  • Geschwärzt Oliven entsteint has the better Nutri-Score.

Ingredients

Geschwärzt Oliven entsteint

Wasser, Oliven, Speisesalz, Stabilisator: Eisen (II)-gluconat. Ungeöffnet

Olives noires à la grecque aux herbes de Provence

Olives noires à la grecque 89 %, sel, huile d'olive, herbes de Provence 0,3 %, conservateur : sorbate de potassium

FAQ

Which is healthier: Geschwärzt Oliven entsteint or Olives noires à la grecque aux herbes de Provence?

Overall, Geschwärzt Oliven entsteint 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?

Geschwärzt Oliven entsteint has fewer calories: 134 kcal versus 334 kcal per 100 g.

Which has less sugar?

Geschwärzt Oliven entsteint has less sugar: 0 g versus 0 g per 100 g.

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