Comparison

Lentilles préparées 1/2 vs Haricots Coco cuisinés aux Tomates

Neither product is clearly better overall — it depends on what matters most to you.

Nutrition per 100 g

NutrientLentilles préparées 1/2Haricots Coco cuisinés aux T...
Nutri-Score b b
NOVA group 4 4
Calories 94 kcal 77 kcal
Fat 0.5 g 0.3 g
Saturated fat 0.1 g 0 g
Sugars 0.5 g 1.4 g
Salt 0.8 g 0.8 g
Fiber 3.1 g 4.2 g
Protein 6.6 g 4.7 g
Additives10
AllergensCelery, Gluten, SoybeansGluten

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

Key differences

  • Haricots Coco cuisinés aux Tomates has 18% fewer calories (77 kcal vs 94 kcal).
  • Lentilles préparées 1/2 has 64% less sugar (0.5 g vs 1.4 g).
  • Haricots Coco cuisinés aux Tomates has 26% more fiber (4.2 g vs 3.1 g).
  • Lentilles préparées 1/2 has 29% more protein (6.6 g vs 4.7 g).
  • Only Lentilles préparées 1/2 lists: Celery, Soybeans.

Ingredients

Lentilles préparées 1/2

Eau, lentilles sèches trempées 32%, carottes 3%, arômes, oignons déshydratés 0.7%, sel, feuille de laurier, affermissant : chlorure de calcium. peut contenir des cécérales contenant du GLUTEN, SOJA

Haricots Coco cuisinés aux Tomates

Eau, haricots blancs secs trempés 37%, tomates 11%, purée de tomates mi-réduite 8%, sel, sucre, extrait de levure, ail en poudre, sauge 0,1%, persil 0,05%, arôme naturel, carottes en poudre, tomates en poudre, oignons en poudre, safran, arôme naturel de thym, une feuille de laurier.

FAQ

Which is healthier: Lentilles préparées 1/2 or Haricots Coco cuisinés aux Tomates?

Neither product is clearly better overall — it depends on what matters most to you. 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?

Haricots Coco cuisinés aux Tomates has fewer calories: 77 kcal versus 94 kcal per 100 g.

Which has less sugar?

Lentilles préparées 1/2 has less sugar: 0.5 g versus 1.4 g per 100 g.

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