LS saucisse auvergne Courbe LR 300G vs FUET 170g
Neither product is clearly better overall — it depends on what matters most to you.
Nutrition per 100 g
| Nutrient | LS saucisse auvergne Courbe... | FUET 170g |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 4 | 4 |
| Calories | 400 kcal | 428 kcal |
| Fat | 30 g | 38 g |
| Saturated fat | 13 g | 14 g |
| Sugars | 0.1 g | 2.4 g |
| Salt | 4.8 g | 4 g |
| Fiber | 0 g | 2.4 g |
| Protein | 31 g | 29 g |
| Additives | 2 | 4 |
| Allergens | Milk | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- LS saucisse auvergne Courbe LR 300G has 21% less fat (30 g vs 38 g).
- LS saucisse auvergne Courbe LR 300G has 96% less sugar (0.1 g vs 2.4 g).
- FUET 170g has 17% less salt (4 g vs 4.8 g).
- FUET 170g has 100% more fiber (2.4 g vs 0 g).
- Only LS saucisse auvergne Courbe LR 300G lists: Milk.
Ingredients
LS saucisse auvergne Courbe LR 300G
Viande de porc (Origine : France), sel, lactose (dont lait), sucre, épices, dextrose ; ; conservateurs : nitrate de potassium, nitrite de sodium. Ferments. Boyau naturel de porc. 170g de viande de porc ont été utilisés pour élaborer 100g de produit fini.
FUET 170g
Viande et lard de porc (origine : Espagne), maltodextrine, sel, poivre noir, arôme naturel, antioxydants: ascorbate de sodium, lactate de potassium; ; stabilisant : sorbitol; ; conservateur: nitrate de potassium. Enveloppe : boyau naturel de porc. Traitement de surface: Penicillium spp.
FAQ
Which is healthier: LS saucisse auvergne Courbe LR 300G or FUET 170g?
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?
LS saucisse auvergne Courbe LR 300G has fewer calories: 400 kcal versus 428 kcal per 100 g.
Which has less sugar?
LS saucisse auvergne Courbe LR 300G has less sugar: 0.1 g versus 2.4 g per 100 g.