Jambon supérieur sans couenne vs Jambon cuit choix sans couenne Porc français
Overall, Jambon supérieur sans couenne has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 3.
Jambon supérieur sans couenne
Jambon cuit choix sans couenne Porc français
Nutrition per 100 g
| Nutrient | Jambon supérieur sans couenn... | Jambon cuit choix sans couen... |
|---|---|---|
| Nutri-Score | b | c |
| NOVA group | — | — |
| Calories | 136 kcal | 107 kcal |
| Fat | 4.3 g | 3 g |
| Saturated fat | 1.5 g | 1 g |
| Sugars | 0.5 g | 2 g |
| Salt | 1.3 g | 2 g |
| Protein | 25 g | 18 g |
| Additives | 0 | 0 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Jambon cuit choix sans couenne Porc français has 21% fewer calories (107 kcal vs 136 kcal).
- Jambon cuit choix sans couenne Porc français has 30% less fat (3 g vs 4.3 g).
- Jambon cuit choix sans couenne Porc français has 33% less saturated fat (1 g vs 1.5 g).
- Jambon supérieur sans couenne has 75% less sugar (0.5 g vs 2 g).
- Jambon supérieur sans couenne has 35% less salt (1.3 g vs 2 g).
- Jambon supérieur sans couenne has 28% more protein (25 g vs 18 g).
- Jambon supérieur sans couenne has the better Nutri-Score.
Ingredients
Jambon supérieur sans couenne
Not available.
Jambon cuit choix sans couenne Porc français
Not available.
FAQ
Which is healthier: Jambon supérieur sans couenne or Jambon cuit choix sans couenne Porc français?
Overall, Jambon supérieur sans couenne 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?
Jambon cuit choix sans couenne Porc français has fewer calories: 107 kcal versus 136 kcal per 100 g.
Which has less sugar?
Jambon supérieur sans couenne has less sugar: 0.5 g versus 2 g per 100 g.