Pain complet (préparation pour pain) vs Pão de Queijo
Overall, Pain complet (préparation pour pain) has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Pain complet (préparation po... | Pão de Queijo |
|---|---|---|
| Nutri-Score | c | e |
| NOVA group | 4 | 4 |
| Calories | 230 kcal | 450 kcal |
| Fat | 0.9 g | 14.3 g |
| Saturated fat | 0.1 g | 7.7 g |
| Sugars | 2.5 g | 2.3 g |
| Salt | 1.4 g | 2.6 g |
| Protein | 8.4 g | 0.7 g |
| Additives | 3 | 5 |
| Allergens | Gluten | Milk, Soybeans |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Pain complet (préparation pour pain) has 49% fewer calories (230 kcal vs 450 kcal).
- Pain complet (préparation pour pain) has 94% less fat (0.9 g vs 14.3 g).
- Pain complet (préparation pour pain) has 99% less saturated fat (0.1 g vs 7.7 g).
- Pain complet (préparation pour pain) has 46% less salt (1.4 g vs 2.6 g).
- Pain complet (préparation pour pain) has 92% more protein (8.4 g vs 0.7 g).
- Pain complet (préparation pour pain) has the better Nutri-Score.
- Only Pain complet (préparation pour pain) lists: Gluten.
- Only Pão de Queijo lists: Milk, Soybeans.
Ingredients
Pain complet (préparation pour pain)
farine do blé (80 %), gruau d'avoine (7%), farine de seigle complet (4%), pâte séche au levain (farine de seigle, fermentée) sel iodé, levure boulangère sèche (2%), farine de malt d'orge, extrait de malt (orge, seigle), correcteur d'acidité : acétates de sodium, acidifiant : acide malique, glucose, agents de traitement de la farine : E341 et ecide ascorbique.
Pão de Queijo
Fécula de mandioca, amido modificado, gordura vegetal hidrogenada, mistura para pão de queijo (gordura vegetal hidrogenada, xarope de glicose, leite integral, soro de leite, regulador de ácidez fosfato dipotássico, emulsificante mono e digliceridios de ácidos graxos e aromatizante), mistura em pó sabor queijo (soro de leite, xarope de glicose, gordura vegetal hidrogenada, maltodextrina, queijo, manteiga, sal, extrato de levedura, aromatizantes, reguladores de acidez fosfato dissódico e ácido láctico), sal, queijo em pó, aromatizante, realçador de sabor glutamato monossódico e acidulante ácido lático.
FAQ
Which is healthier: Pain complet (préparation pour pain) or Pão de Queijo?
Overall, Pain complet (préparation pour pain) 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 (préparation pour pain) has fewer calories: 230 kcal versus 450 kcal per 100 g.
Which has less sugar?
Pão de Queijo has less sugar: 2.3 g versus 2.5 g per 100 g.