Comparison

Halls vs Promoinmu Fungi

Overall, Promoinmu Fungi has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 0.

Nutrition per 100 g

NutrientHallsPromoinmu Fungi
Nutri-Score — d
NOVA group 4 4
Calories 387 kcal 357 kcal
Fat 0 g 0.2 g
Saturated fat 0 g 0 g
Sugars 77 g 38.7 g
Salt 0.1 g 0 g
Fiber — 0.8 g
Protein 0.1 g 16.7 g
Additives41
AllergensNone listedNone listed

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

Key differences

  • Promoinmu Fungi has 50% less sugar (38.7 g vs 77 g).
  • Promoinmu Fungi has 99% more protein (16.7 g vs 0.1 g).

Ingredients

Halls

Sugar, glucose syrup, flavourings, acids (lactic acid, citric acid), acidity regulators (E325, E332).

Promoinmu Fungi

E NaturGreen Proinmu Furigi. Complemento alimenticio. Ingredientes por dosis diaria recomendada: Extracto de cordyceps (Cordyceps dongchongxiacao) (428 extracto de maitake* (Grifola frondosa) (428 mg), extracto de chaga* (Inonotus obliquus) 3 najl extracto de reishi* (Ganoderma lucidum) (342 mg). (*Ingredientes procedentes de la Agrcultura elgica), Agente de recubrimiento: Hidroxipropilmetilcelulosa. Dosis diaria recomendada Tomar 4 cápsulas al día repartidas en 1 ó 2 tomas, preferentemente antes de la comida. No superar la dosis diaria expresamente recomendada. Los complementos alimenticios no deben utlizarse como sustituto de una dieta equilibrada y un estilo de vida saludable. Mantenerfiera del alcance de los niños más pequeños.

FAQ

Which is healthier: Halls or Promoinmu Fungi?

Overall, Promoinmu Fungi 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?

Promoinmu Fungi has fewer calories: 357 kcal versus 387 kcal per 100 g.

Which has less sugar?

Promoinmu Fungi has less sugar: 38.7 g versus 77 g per 100 g.

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