Pain complet moelleux Jambon mozzarella tomate basilic vs Pain a l'italienne
Overall, Pain a l'italienne has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 3.
Pain complet moelleux Jambon mozzarella tomate basilic
Pain a l'italienne
Nutrition per 100 g
| Nutrient | Pain complet moelleux Jambon... | Pain a l'italienne |
|---|---|---|
| Nutri-Score | d | c |
| NOVA group | 4 | 4 |
| Calories | 225 kcal | 225 kcal |
| Fat | 8 g | 9.5 g |
| Saturated fat | 1.9 g | 4.9 g |
| Sugars | 2.7 g | 4.2 g |
| Salt | 1.7 g | 0.7 g |
| Protein | 10.1 g | 11.4 g |
| Additives | 11 | 1 |
| Allergens | Eggs, Gluten, Milk, Mustard | Eggs, Gluten, Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Pain complet moelleux Jambon mozzarella tomate basilic has 16% less fat (8 g vs 9.5 g).
- Pain complet moelleux Jambon mozzarella tomate basilic has 61% less saturated fat (1.9 g vs 4.9 g).
- Pain complet moelleux Jambon mozzarella tomate basilic has 36% less sugar (2.7 g vs 4.2 g).
- Pain a l'italienne has 59% less salt (0.7 g vs 1.7 g).
- Pain a l'italienne has 11% more protein (11.4 g vs 10.1 g).
- Pain a l'italienne has the better Nutri-Score.
- Only Pain complet moelleux Jambon mozzarella tomate basilic lists: Mustard.
Ingredients
Pain complet moelleux Jambon mozzarella tomate basilic
Une Garniture 50% composée de : Jambon cuit choix 37.5% (jambon de porc, eau, sel, dextrose, sirop de glucose, arômes, stabilisants (E450, E451), antioxydant : érythorbate de sodium), conservateurs : (nitrite et lactate de sodium). Sauce au fromage blanc 25% (fromage blanc 10%, huile de colza, eau, vinaigre, amidon transformé de pomme de terre, jaune d'œuf, sucre, moutarde de Dijon (eau, graines de moutarde, vinaigre, sel, acidifiant : acide citrique, antioxydant : disulfite de potassium), sel, arôme, épaississant : gomme de guar, gomme xanthane), conservateur : sorbate de potassium), tomates 21.3%. Mozzarella 15% (lait de vache pasteurisé, sel, ferments lactiques, coagulant, correcteur d'acidité E330). Basilic 1.2%. Un Pain de mie complet (50%) fabriqué chaque jour par nos boulangers à partir de farine complète de blé, eau, farine de blé, eau, farine de blé, huile de colza, levure, sucre, sel, gluten de blé, farine de fèves, émulsifiant E471, antioxydant : acide ascorbique).
Pain a l'italienne
Pain Viennois (Farine de blé (gluten) T65, eau, sucre de canne roux, huile de colza,oeufs, levure, vinaigre de cidre, son de blé (gluten), gluten de blé, sel, levain de seigle (gluten) dévitalisé, Epaississant: E412, Agent de traitement de la farine E300) Garniture Mozzarella" (42%) (lait), huile de colza* , salade*, figues" séchées (43%), jus de citron"
FAQ
Which is healthier: Pain complet moelleux Jambon mozzarella tomate basilic or Pain a l'italienne?
Overall, Pain a l'italienne 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?
Pain complet moelleux Jambon mozzarella tomate basilic has fewer calories: 225 kcal versus 225 kcal per 100 g.
Which has less sugar?
Pain complet moelleux Jambon mozzarella tomate basilic has less sugar: 2.7 g versus 4.2 g per 100 g.