Comparison

Marrons entiers à l'étuvée vs Châtaignes entières au jus

Overall, Marrons entiers à l'étuvée has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 4.

Better choice
Marrons entiers à l'étuvée

Marrons entiers à l'étuvée

excellence · 510 g
a NOVA 3
Châtaignes entières au jus

Châtaignes entières au jus

Carrefour · 565 g
c NOVA 3

Nutrition per 100 g

NutrientMarrons entiers à l'étuvéeChâtaignes entières au jus
Nutri-Score a c
NOVA group 3 3
Calories 144 kcal 112 kcal
Fat 1.2 g 0.7 g
Saturated fat 0.5 g 0.2 g
Sugars 6.5 g 4.9 g
Salt 0.1 g 0.5 g
Fiber 5.4 g 3.1 g
Protein 2.4 g 1.8 g
Additives00
AllergensNutsNuts

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

Key differences

  • Châtaignes entières au jus has 22% fewer calories (112 kcal vs 144 kcal).
  • Châtaignes entières au jus has 42% less fat (0.7 g vs 1.2 g).
  • Châtaignes entières au jus has 60% less saturated fat (0.2 g vs 0.5 g).
  • Châtaignes entières au jus has 25% less sugar (4.9 g vs 6.5 g).
  • Marrons entiers à l'étuvée has 69% less salt (0.1 g vs 0.5 g).
  • Marrons entiers à l'étuvée has 43% more fiber (5.4 g vs 3.1 g).
  • Marrons entiers à l'étuvée has 25% more protein (2.4 g vs 1.8 g).
  • Marrons entiers à l'étuvée has the better Nutri-Score.

Ingredients

Marrons entiers à l'étuvée

Marrons 85%, eau, sucre, sel.

Châtaignes entières au jus

Châtaignes, eau, sucre, sel

FAQ

Which is healthier: Marrons entiers à l'étuvée or Châtaignes entières au jus?

Overall, Marrons entiers à l'étuvée 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?

Châtaignes entières au jus has fewer calories: 112 kcal versus 144 kcal per 100 g.

Which has less sugar?

Châtaignes entières au jus has less sugar: 4.9 g versus 6.5 g per 100 g.

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