Kaviar 60% norsk torskerogn vs Caviar Noir
Overall, Caviar Noir has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Kaviar 60% norsk torskerogn | Caviar Noir |
|---|---|---|
| Nutri-Score | e | d |
| NOVA group | 3 | 4 |
| Calories | 350 kcal | 6 kcal |
| Fat | 26 g | 0.5 g |
| Saturated fat | 2 g | 0.1 g |
| Sugars | 16 g | 0.5 g |
| Salt | 7 g | 3.2 g |
| Fiber | — | 0 g |
| Protein | 12 g | 0.5 g |
| Additives | 1 | 8 |
| Allergens | None listed | Fish |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Caviar Noir has 98% fewer calories (6 kcal vs 350 kcal).
- Caviar Noir has 98% less fat (0.5 g vs 26 g).
- Caviar Noir has 95% less saturated fat (0.1 g vs 2 g).
- Caviar Noir has 97% less sugar (0.5 g vs 16 g).
- Caviar Noir has 54% less salt (3.2 g vs 7 g).
- Kaviar 60% norsk torskerogn has 96% more protein (12 g vs 0.5 g).
- Caviar Noir has the better Nutri-Score.
- Kaviar 60% norsk torskerogn is less processed (lower NOVA group).
- Only Caviar Noir lists: Fish.
Ingredients
Kaviar 60% norsk torskerogn
Torskerogn, rapsolje, sukker, potetflak, vann, natriumbenzoat, askorbinsyre, apokarotenal, karmin
Caviar Noir
Ingredientes: Agua, sal, zumo concentrado de limón (zumo concentrado de limón y metabisulfito sódico), espesantes (E466, E407, E401, E415), aroma (contiene pescado), secuestrante (E509), colorante (E153), conservador (E211) y potenciador (E621) del sabor (E621).
FAQ
Which is healthier: Kaviar 60% norsk torskerogn or Caviar Noir?
Overall, Caviar Noir 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?
Caviar Noir has fewer calories: 6 kcal versus 350 kcal per 100 g.
Which has less sugar?
Caviar Noir has less sugar: 0.5 g versus 16 g per 100 g.