Knödel Halb vs Original bayerischer Knödelteig
Overall, Knödel Halb has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Knödel Halb | Original bayerischer Knödelt... |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 4 | 4 |
| Calories | 117 kcal | 107 kcal |
| Fat | 0.7 g | 0.1 g |
| Saturated fat | 0.4 g | 0.1 g |
| Sugars | 0.7 g | 0.4 g |
| Salt | 0.9 g | 1.4 g |
| Fiber | 2.1 g | 1.3 g |
| Protein | 2.2 g | 1.5 g |
| Additives | 2 | 4 |
| Allergens | Gluten, Milk, Sulphur dioxide and sulphites | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Original bayerischer Knödelteig has 86% less fat (0.1 g vs 0.7 g).
- Original bayerischer Knödelteig has 75% less saturated fat (0.1 g vs 0.4 g).
- Knödel Halb has 34% less salt (0.9 g vs 1.4 g).
- Knödel Halb has 38% more fiber (2.1 g vs 1.3 g).
- Knödel Halb has 32% more protein (2.2 g vs 1.5 g).
- Only Knödel Halb lists: Gluten, Milk, Sulphur dioxide and sulphites.
Ingredients
Knödel Halb
81% Kartoffeln, Stärke, HARTWEIZENGRIESS, Speisesalz, Palmöl, Emulgator Mono - und Diglyceride von Speisefettsäuren, Glukosesirup, Aromen, Stabilisator Diphosphat, MILCHEIWEISS, Zwiebeln, Antioxidationsmittel NATRIUMMETABISULFIT, Hefeextrakt, Curcuma
Original bayerischer Knödelteig
Speisekartoffeln 80 %, Kartoffelstärke, Trinkwasser, Speisesalz, Konservierungsstoff Kaliumsorbat, Verdickungsmittel Guarkernmehl, Säuerungsmittel Citronensäure, Antioxidationsmittel Natriummetabisulfit.
FAQ
Which is healthier: Knödel Halb or Original bayerischer Knödelteig?
Overall, Knödel Halb 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?
Original bayerischer Knödelteig has fewer calories: 107 kcal versus 117 kcal per 100 g.
Which has less sugar?
Original bayerischer Knödelteig has less sugar: 0.4 g versus 0.7 g per 100 g.