Comparison

Le Haché de Jambon à poêler (2 Pièces) vs Haché de porc

Overall, Le Haché de Jambon à poêler (2 Pièces) has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 1.

Nutrition per 100 g

NutrientLe Haché de Jambon à poêler...Haché de porc
Nutri-Score c e
NOVA group 4 —
Calories 127 kcal 195 kcal
Fat 5 g 14 g
Saturated fat 1.9 g 5 g
Sugars 1 g 0.5 g
Salt 1.5 g 4.3 g
Fiber 1 g —
Protein 18 g 16 g
Additives20
AllergensCeleryNone listed

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

Key differences

  • Le Haché de Jambon à poêler (2 Pièces) has 35% fewer calories (127 kcal vs 195 kcal).
  • Le Haché de Jambon à poêler (2 Pièces) has 64% less fat (5 g vs 14 g).
  • Le Haché de Jambon à poêler (2 Pièces) has 62% less saturated fat (1.9 g vs 5 g).
  • Haché de porc has 50% less sugar (0.5 g vs 1 g).
  • Le Haché de Jambon à poêler (2 Pièces) has 65% less salt (1.5 g vs 4.3 g).
  • Le Haché de Jambon à poêler (2 Pièces) has 11% more protein (18 g vs 16 g).
  • Le Haché de Jambon à poêler (2 Pièces) has the better Nutri-Score.
  • Only Le Haché de Jambon à poêler (2 Pièces) lists: Celery.

Ingredients

Le Haché de Jambon à poêler (2 Pièces)

Jambon de porc (83 %), eau, fécule de manioc, sel, arômes, plantes aromatiques, épices, dextrose, _céleri_. Antioxydant : ascorbate de sodium. Conservateur : nitrite de sodium.

Haché de porc

Not available.

FAQ

Which is healthier: Le Haché de Jambon à poêler (2 Pièces) or Haché de porc?

Overall, Le Haché de Jambon à poêler (2 Pièces) 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?

Le Haché de Jambon à poêler (2 Pièces) has fewer calories: 127 kcal versus 195 kcal per 100 g.

Which has less sugar?

Haché de porc has less sugar: 0.5 g versus 1 g per 100 g.

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