Le pâté de porc Hénaff vs Pâté du Dimanche au Foie de Canard
Overall, Le pâté de porc Hénaff has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 1.
Le pâté de porc Hénaff
Pâté du Dimanche au Foie de Canard
Nutrition per 100 g
| Nutrient | Le pâté de porc Hénaff | Pâté du Dimanche au Foie de... |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 3 | 4 |
| Calories | 257 kcal | 242 kcal |
| Fat | 21 g | 20 g |
| Saturated fat | 8.2 g | 9.9 g |
| Sugars | 0.5 g | 0.6 g |
| Salt | 1.6 g | 1.5 g |
| Fiber | 0 g | 0.4 g |
| Protein | 17 g | 12 g |
| Additives | 0 | 1 |
| Allergens | Fish | Eggs |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Le pâté de porc Hénaff has 17% less saturated fat (8.2 g vs 9.9 g).
- Pâté du Dimanche au Foie de Canard has 100% more fiber (0.4 g vs 0 g).
- Le pâté de porc Hénaff has 29% more protein (17 g vs 12 g).
- Le pâté de porc Hénaff is less processed (lower NOVA group).
- Only Le pâté de porc Hénaff lists: Fish.
- Only Pâté du Dimanche au Foie de Canard lists: Eggs.
Ingredients
Le pâté de porc Hénaff
Viande de porc origine Bretagne (91%), fumet, foie de porc (1,5%), sel de Guérande (1,5%), épices.
Pâté du Dimanche au Foie de Canard
Viande de porc*, gorge de porc*, foie gras de canard 20%, bouillon de volaille (eau, carcasses de volaille, oignon, sel, poivre). Œufs entiers, sel, gélatine de porc, poivre, sucre. *Origine : France
FAQ
Which is healthier: Le pâté de porc Hénaff or Pâté du Dimanche au Foie de Canard?
Overall, Le pâté de porc Hénaff 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?
Pâté du Dimanche au Foie de Canard has fewer calories: 242 kcal versus 257 kcal per 100 g.
Which has less sugar?
Le pâté de porc Hénaff has less sugar: 0.5 g versus 0.6 g per 100 g.