Museau DE PORC vs Langue de porc en gelée
Overall, Langue de porc en gelée has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Museau DE PORC | Langue de porc en gelée |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 4 | 4 |
| Calories | 236 kcal | 183 kcal |
| Fat | 19 g | 12 g |
| Saturated fat | 6.8 g | 4 g |
| Sugars | 0 g | 0.5 g |
| Salt | 1.9 g | 1.9 g |
| Fiber | 0 g | 0.5 g |
| Protein | 16 g | 19 g |
| Additives | 5 | 10 |
| Allergens | Celery | Mustard |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Langue de porc en gelée has 22% fewer calories (183 kcal vs 236 kcal).
- Langue de porc en gelée has 37% less fat (12 g vs 19 g).
- Langue de porc en gelée has 41% less saturated fat (4 g vs 6.8 g).
- Museau DE PORC has no sugar, while Langue de porc en gelée has 0.5 g.
- Langue de porc en gelée has 100% more fiber (0.5 g vs 0 g).
- Langue de porc en gelée has 16% more protein (19 g vs 16 g).
- Only Museau DE PORC lists: Celery.
- Only Langue de porc en gelée lists: Mustard.
Ingredients
Museau DE PORC
Tête de porc 60,9%, langues de porc 16,4%, bouillon aromatique de cuisson (eau, oignon, poireau, carotte, CELERI, ail, sucre, clou de girofle, thym, laurier), barde reconstituée (eau, gras et protéines de porc, gélifiant : alginate de sodium, sel, conservateur : vinaigre tamponné), gélatine de porc, sel, dextrose, vinaigre de vin rouge, épices (poivre ,ail, piment doux), extrait d'épices (oignon, coriandre, muscade, thym, ail, girofle, cannelle, laurier, poivre), arômes naturels, conservateur : nitrite de sodium, antioxydant : erythorbate de sodium. Abats origine France.
Langue de porc en gelée
Langues de porc 84%, gelée 16% (eau, gélatine de porc, sel, dextrose, acidifiant : acide citrique, colorant : caramel ordinaire, conservateur : sorbate de potassium, gélifiant : carraghénanes, épaississant: gomme xanthane, arômes), sel stabilisants : diphosphates, triphosphates dextrose, farine de MOUTARDE antioxydants : érythorbate de sodium, ascorbate de sodium arômes naturels, conservateur : nitrite de sodium, vinaigre. Elaboré à partir de porc origine UE.
FAQ
Which is healthier: Museau DE PORC or Langue de porc en gelée?
Overall, Langue de porc en gelée 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?
Langue de porc en gelée has fewer calories: 183 kcal versus 236 kcal per 100 g.
Which has less sugar?
Museau DE PORC has less sugar: 0 g versus 0.5 g per 100 g.