Comparison

High protein bar vs Whey protein vanille

Overall, Whey protein vanille has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 1.

Nutrition per 100 g

NutrientHigh protein barWhey protein vanille
Nutri-Score — —
NOVA group 4 4
Calories 377 kcal 366 kcal
Fat 11 g 3.6 g
Saturated fat 4.8 g 2.1 g
Sugars 1 g 13 g
Salt 1.1 g 1.2 g
Fiber 2.5 g —
Protein 50 g 70 g
Additives54
AllergensGluten, Milk, Peanuts, SoybeansMilk

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

Key differences

  • Whey protein vanille has 67% less fat (3.6 g vs 11 g).
  • Whey protein vanille has 56% less saturated fat (2.1 g vs 4.8 g).
  • High protein bar has 92% less sugar (1 g vs 13 g).
  • Whey protein vanille has 29% more protein (70 g vs 50 g).
  • Only High protein bar lists: Gluten, Peanuts, Soybeans.

Ingredients

High protein bar

Proteines de lait 31,5%, chocolat de couverture avec édulcorant 17% (pâte de cacao, édulcorant: maltitol, beurre de cacao, émulsifiant lecithine de soja, arôme naturel de vanille), gélatine, humectant glycérol, eau, lactosérum (lait) enrichi en proteines, huile de coprah raffinée, cacao maigre en poudre 3.2%, arômes, sel, éducorant glycosides de stéviol issus de Stevia.

Whey protein vanille

Concentrés de protéines de lactosérum (émulsifiant : lécithine de tournesol) (lait) (90%), lait écrémé en poudre, arôme naturel, épaississant : gomme d'acacia, édulcorant : glycosides de steviol (0,12%).

FAQ

Which is healthier: High protein bar or Whey protein vanille?

Overall, Whey protein vanille 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?

Whey protein vanille has fewer calories: 366 kcal versus 377 kcal per 100 g.

Which has less sugar?

High protein bar has less sugar: 1 g versus 13 g per 100 g.

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