Comparison

Lactose Free Gluten Free Choco vs King choc

Overall, King choc has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 1.

Nutrition per 100 g

NutrientLactose Free Gluten Free Cho...King choc
Nutri-Score e e
NOVA group 4 4
Calories 562 kcal 476 kcal
Fat 35.4 g 18.9 g
Saturated fat 8.7 g 8.7 g
Sugars 54 g 20.8 g
Salt 0 g 7 g
Fiber 3.2 g 3.1 g
Protein 3.3 g 3 g
Additives12
AllergensNutsNone listed

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • King choc has 15% fewer calories (476 kcal vs 562 kcal).
  • King choc has 47% less fat (18.9 g vs 35.4 g).
  • King choc has 61% less sugar (20.8 g vs 54 g).
  • Lactose Free Gluten Free Choco has 100% less salt (0 g vs 7 g).
  • Only Lactose Free Gluten Free Choco lists: Nuts.

Ingredients

Lactose Free Gluten Free Choco

sugar, palm oil, HAZELNUTS (13%), rapeseed oil ,fat-reduced cocoa powder (7.5%), emulsifier ( lecithins). May contain SOY and other NUTS.

King choc

cocoa cream (30%) (sugar, vegetable fat (palm), cocoa powder (14%), potato starch, brown cane sugar, flavouring, emulsifier (sunflower lecithin), rice flour, maize starch, sugar, vegetable fat (palm), maize flour, glucose syrup, inverted sugar syrup, vegetable oil (refined sunflower oil), raising agent (sodium hydrogencarbonate), thickener (xantan gum), flavouring, table salt, emulsifier (sunflower lecithin). Does not contain allergens! These biscuits are lactose free (<0,1g/100g)

FAQ

Which is healthier: Lactose Free Gluten Free Choco or King choc?

Overall, King choc 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?

King choc has fewer calories: 476 kcal versus 562 kcal per 100 g.

Which has less sugar?

King choc has less sugar: 20.8 g versus 54 g per 100 g.

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