Comparison

LOTUS BISCOFF pasta speculoos vs Nocciolata bianca

Overall, Nocciolata bianca has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 1.

Nutrition per 100 g

NutrientLOTUS BISCOFF pasta speculoo...Nocciolata bianca
Nutri-Score e e
NOVA group 4 4
Calories 584 kcal 545 kcal
Fat 38.1 g 33 g
Saturated fat 7.6 g 4.6 g
Sugars 36.8 g 43 g
Salt 0.5 g 0.2 g
Fiber 0.8 g 2.8 g
Protein 2.9 g 14.5 g
Additives50
AllergensGluten, SoybeansMilk, Nuts, Soybeans

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

Key differences

  • Nocciolata bianca has 13% less fat (33 g vs 38.1 g).
  • Nocciolata bianca has 39% less saturated fat (4.6 g vs 7.6 g).
  • LOTUS BISCOFF pasta speculoos has 14% less sugar (36.8 g vs 43 g).
  • Nocciolata bianca has 65% less salt (0.2 g vs 0.5 g).
  • Nocciolata bianca has 71% more fiber (2.8 g vs 0.8 g).
  • Nocciolata bianca has 80% more protein (14.5 g vs 2.9 g).
  • Only LOTUS BISCOFF pasta speculoos lists: Gluten.
  • Only Nocciolata bianca lists: Milk, Nuts.

Ingredients

LOTUS BISCOFF pasta speculoos

wheat flour, sugar, vegetable oils (palm oil, rapeseed oil), golden syrup, baking powder (sodium acid carbonate), soy flour, salt, cinnamon, rapeseed oil, sugar, emulsifier (soy lecithin), acidifier (citric acid)

Nocciolata bianca

Hazelnootpasta* 30%, ruwe suiker, magere melkpoeder, zonnebloemolie, cacaoboter, emulgator: sojalecithine, vanille-extract.

FAQ

Which is healthier: LOTUS BISCOFF pasta speculoos or Nocciolata bianca?

Overall, Nocciolata bianca 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?

Nocciolata bianca has fewer calories: 545 kcal versus 584 kcal per 100 g.

Which has less sugar?

LOTUS BISCOFF pasta speculoos has less sugar: 36.8 g versus 43 g per 100 g.

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