Lindahls Pro Lemon Cheesecake vs Zero Quark-Joghurt Mango
Overall, Lindahls Pro Lemon Cheesecake has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Lindahls Pro Lemon Cheesecak... | Zero Quark-Joghurt Mango |
|---|---|---|
| Nutri-Score | a | a |
| NOVA group | 4 | 4 |
| Calories | 66 kcal | 50 kcal |
| Fat | 0.2 g | 0.2 g |
| Saturated fat | 0.1 g | 0.1 g |
| Sugars | 2.7 g | 4 g |
| Salt | 0.1 g | 0.1 g |
| Protein | 12 g | 7.4 g |
| Additives | 5 | 3 |
| Allergens | Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Zero Quark-Joghurt Mango has 24% fewer calories (50 kcal vs 66 kcal).
- Lindahls Pro Lemon Cheesecake has 32% less sugar (2.7 g vs 4 g).
- Lindahls Pro Lemon Cheesecake has 38% more protein (12 g vs 7.4 g).
Ingredients
Lindahls Pro Lemon Cheesecake
skimmed milk, whey protein concentrate (from milk), water, modified maize starch, flavouring, natural lemon flavouring with other natural flavourings, colours (carotenes, curcumin), sweeteners (aspartame, acesulfame k), acidity regulator: citric acid, lactic cultures, microbial rennet, lactase enzyme, contains a source of phenylalanine,
Zero Quark-Joghurt Mango
Speisequark (49%), Joghurt aus entrahmter Milch (41%), Fruchtzubereitung Mango (Wasser, Mango (4% im Endprodukt), modifizierte Stärke, färbendes Karottenkonzentrat, Aroma, Süßungsmittel: Acesulfam K, Sucralose)
FAQ
Which is healthier: Lindahls Pro Lemon Cheesecake or Zero Quark-Joghurt Mango?
Overall, Lindahls Pro Lemon Cheesecake 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?
Zero Quark-Joghurt Mango has fewer calories: 50 kcal versus 66 kcal per 100 g.
Which has less sugar?
Lindahls Pro Lemon Cheesecake has less sugar: 2.7 g versus 4 g per 100 g.