Comparison

Myrtille sans sucres ajoutés vs Confiture allégée abricots

Overall, Myrtille sans sucres ajoutés has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 1.

Nutrition per 100 g

NutrientMyrtille sans sucres ajoutésConfiture allégée abricots
Nutri-Score b d
NOVA group 4 4
Calories 110 kcal 161 kcal
Fat 0.5 g 0 g
Saturated fat 0.1 g 0 g
Sugars 27 g 39 g
Salt 0 g 0 g
Fiber 12.3 g 0.8 g
Protein 0.5 g 0 g
Additives11
AllergensNone listedNone listed

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

Key differences

  • Myrtille sans sucres ajoutés has 32% fewer calories (110 kcal vs 161 kcal).
  • Confiture allégée abricots has no fat, while Myrtille sans sucres ajoutés has 0.5 g.
  • Myrtille sans sucres ajoutés has 31% less sugar (27 g vs 39 g).
  • Myrtille sans sucres ajoutés has 93% more fiber (12.3 g vs 0.8 g).
  • Myrtille sans sucres ajoutés has 100% more protein (0.5 g vs 0 g).
  • Myrtille sans sucres ajoutés has the better Nutri-Score.

Ingredients

Myrtille sans sucres ajoutés

Myrtille 65g*, fibres végétales solubles 42,2g, gélifiants: pectine, jus de citron concentré. *Quantités mises en euvre pour obtenir 100g de produit fini. Contient des sucres naturellement présents.

Confiture allégée abricots

Abricots, sucre, eau, jus de citron concentré, gélifiant : pectines de fruits. Préparée avec 50 g de fruits pour 100 g de produit fini.

FAQ

Which is healthier: Myrtille sans sucres ajoutés or Confiture allégée abricots?

Overall, Myrtille sans sucres ajoutés 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?

Myrtille sans sucres ajoutés has fewer calories: 110 kcal versus 161 kcal per 100 g.

Which has less sugar?

Myrtille sans sucres ajoutés has less sugar: 27 g versus 39 g per 100 g.

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