Klobasa za kuhanje vs Klobasa za žar
Overall, Klobasa za žar has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Klobasa za kuhanje | Klobasa za žar |
|---|---|---|
| Nutri-Score | e | d |
| NOVA group | 4 | 4 |
| Calories | 329 kcal | 242 kcal |
| Fat | 29.3 g | 19.5 g |
| Saturated fat | 11 g | 7.8 g |
| Sugars | 0.4 g | 0.3 g |
| Salt | 2.4 g | 1.5 g |
| Fiber | 0 g | — |
| Protein | 14.5 g | 16.3 g |
| Additives | 5 | 4 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Klobasa za žar has 26% fewer calories (242 kcal vs 329 kcal).
- Klobasa za žar has 33% less fat (19.5 g vs 29.3 g).
- Klobasa za žar has 29% less saturated fat (7.8 g vs 11 g).
- Klobasa za žar has 41% less salt (1.5 g vs 2.4 g).
- Klobasa za žar has 11% more protein (16.3 g vs 14.5 g).
- Klobasa za žar has the better Nutri-Score.
Ingredients
Klobasa za kuhanje
34% svinjsko meso, 32% goveje meso, 14% slanina, svinjske kožice, pšenične vlaknine brez glutena. nejodirana sol, začimbe, dekstroza, stabilizatorji: difosfati, trifosfati, polifosfati, guar gumi; antioksidant: natrijev askorbat; sredstvp za uravnanje kislosti: citronska kislina; aroma dima, konzervans: natrijev nitrit; barvilo: karmini.
Klobasa za žar
svinjsko meso 2. kat., sol, konzervans E250, začimbe (česen), dekstroza, stabilizatoria (E450, E451), antioksidant (E316), arome (ekstrakt paprika).
FAQ
Which is healthier: Klobasa za kuhanje or Klobasa za žar?
Overall, Klobasa za žar 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?
Klobasa za žar has fewer calories: 242 kcal versus 329 kcal per 100 g.
Which has less sugar?
Klobasa za žar has less sugar: 0.3 g versus 0.4 g per 100 g.