Comparison

Gyoza au poulet vs Gyoza poulet

Neither product is clearly better overall — it depends on what matters most to you.

Nutrition per 100 g

NutrientGyoza au pouletGyoza poulet
Nutri-Score c c
NOVA group 4 4
Calories 170 kcal 170 kcal
Fat 6.2 g 6.6 g
Saturated fat 0.9 g 1.1 g
Sugars 1.7 g 1.7 g
Salt 0.9 g 1.1 g
Fiber 1.6 g 1.9 g
Protein 7.4 g 7.6 g
Additives00
AllergensGluten, Sesame seeds, SoybeansGluten, Sesame seeds, Soybeans

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

Ingredients

Gyoza au poulet

Gyoza au poulet (200 g): farine de BLÉ (GLUTEN) 26,6%, viande de cuisse de poulet (origine: France*) 20,5%, eau, chou blanc, carotte, châtaigne d'eau, huile de colza, oignon, ciboule, coriandre, purée de gingembre, GLUTEN de BLÉ, sel, ail, ciboulette, sauce SOJA (eau, graine de SOJA, BLÉ (GLUTEN), sel), basilic thai, huile de SÉSAME, gingembre, amidon de pomme de terre, levure. Sauce soja vinaigrée (20 g): sauce SOJA (eau, graine de SOJA, BLÉ (GLUTEN), sel), sucre, eau, vinaigre d'alcool, gingembre.

Gyoza poulet

Gyoza : chou blanc, farine de blé, cuisse de poulet 21,0%**, eau, huiles végétales (colza, sésame), oignon, chapelure (farine de blé, eau, sel, levure), sel, gluten de blé, ciboulette, ail, sauce soja (eau, blé, graine de soja, sel), amidon, gingembre. ** Pourcentage exprimé sur les gyoza. Sauce soja (10 ml) : eau, blé, graine de soja, sel. Traces éventuelles de céleri, crustacés, fruits à coque, lait, lupin, mollusques, moutarde, oeufs et poisson.

FAQ

Which is healthier: Gyoza au poulet or Gyoza poulet?

Neither product is clearly better overall — it depends on what matters most to you. 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?

Gyoza au poulet has fewer calories: 170 kcal versus 170 kcal per 100 g.

Which has less sugar?

Gyoza au poulet has less sugar: 1.7 g versus 1.7 g per 100 g.

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