Hafercreme Cuisine - Alnatura vs Avoine cuisine bio
Overall, Hafercreme Cuisine - Alnatura has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 2.
Hafercreme Cuisine - Alnatura
Avoine cuisine bio
Nutrition per 100 ml
| Nutrient | Hafercreme Cuisine - Alnatur... | Avoine cuisine bio |
|---|---|---|
| Nutri-Score | b | b |
| NOVA group | 4 | 4 |
| Calories | 96 kcal | 148 kcal |
| Fat | 7.5 g | 13 g |
| Saturated fat | 0.9 g | 1.1 g |
| Sugars | 1 g | 3 g |
| Salt | 0.1 g | 0.1 g |
| Fiber | 0.6 g | 0.9 g |
| Protein | 0.7 g | 1 g |
| Additives | 1 | 3 |
| Allergens | Hafervollkorn | Gluten, Avena |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Hafercreme Cuisine - Alnatura has 35% fewer calories (96 kcal vs 148 kcal).
- Hafercreme Cuisine - Alnatura has 42% less fat (7.5 g vs 13 g).
- Hafercreme Cuisine - Alnatura has 67% less sugar (1 g vs 3 g).
- Avoine cuisine bio has 33% more fiber (0.9 g vs 0.6 g).
- Avoine cuisine bio has 30% more protein (1 g vs 0.7 g).
- Only Hafercreme Cuisine - Alnatura lists: Hafervollkorn.
- Only Avoine cuisine bio lists: Gluten, Avena.
Ingredients
Hafercreme Cuisine - Alnatura
Wasser, _Hafervollkorn_ 9%, Sonnenblumenöl 7%, Verdickungsmittel Johannisbrotkernmehl, Guarkernmehl, Meersalz.
Avoine cuisine bio
Eau, avoine* (9%), huile de colza*, huile de palme*, émulsifiant; lécithines (colza), stabilisant: gomme de xanthane, set marin.
FAQ
Which is healthier: Hafercreme Cuisine - Alnatura or Avoine cuisine bio?
Overall, Hafercreme Cuisine - Alnatura 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?
Hafercreme Cuisine - Alnatura has fewer calories: 96 kcal versus 148 kcal per 100 g.
Which has less sugar?
Hafercreme Cuisine - Alnatura has less sugar: 1 g versus 3 g per 100 g.