Jambon cuit supérieur à l'étouffée vs Jambon de porc Label Rouge Sans Nitrite
Neither product is clearly better overall — it depends on what matters most to you.
Jambon cuit supérieur à l'étouffée
Jambon de porc Label Rouge Sans Nitrite
Nutrition per 100 g
| Nutrient | Jambon cuit supérieur à l'ét... | Jambon de porc Label Rouge S... |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 4 | 4 |
| Calories | 111 kcal | 113 kcal |
| Fat | 3 g | 2.8 g |
| Saturated fat | 1 g | 1 g |
| Sugars | 0.5 g | 0.5 g |
| Salt | 1.8 g | 1.5 g |
| Fiber | 0.5 g | 0 g |
| Protein | 20 g | 22 g |
| Additives | 0 | 1 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Jambon de porc Label Rouge Sans Nitrite has 17% less salt (1.5 g vs 1.8 g).
- Jambon cuit supérieur à l'étouffée has 100% more fiber (0.5 g vs 0 g).
Ingredients
Jambon cuit supérieur à l'étouffée
Jambon frais de porc nourri sans OGM(<),9%), Sel, Bouillon (eau, sel, extraits de carotte et oignon, oignon, livèche, ail, poivre, persil, clou de girofle, laurier), Arômes naturels (présence naturelle de polyphénols), Antfioxydant: acide ascorbique, Sucre.
Jambon de porc Label Rouge Sans Nitrite
Jambon de porc, bouillon (eau, os de porc, viande de porc, concentré d'oignon et de carotte, épices), sel, arômes naturels (présence naturelle de polyphénols), dextrose, antioxydant: acide ascorbique. Traces éventuelles de céleri.
FAQ
Which is healthier: Jambon cuit supérieur à l'étouffée or Jambon de porc Label Rouge Sans Nitrite?
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?
Jambon cuit supérieur à l'étouffée has fewer calories: 111 kcal versus 113 kcal per 100 g.
Which has less sugar?
Jambon cuit supérieur à l'étouffée has less sugar: 0.5 g versus 0.5 g per 100 g.