Pain du Jardinier vs Vetemjöl special
Overall, Vetemjöl special has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Pain du Jardinier | Vetemjöl special |
|---|---|---|
| Nutri-Score | d | a |
| NOVA group | 4 | 4 |
| Calories | 359 kcal | 346 kcal |
| Fat | 5.5 g | 1.5 g |
| Saturated fat | 1.6 g | 0.4 g |
| Sugars | 0.8 g | 0.4 g |
| Salt | 2 g | 0 g |
| Fiber | 6 g | 2.8 g |
| Protein | 15 g | 11 g |
| Additives | 5 | 2 |
| Allergens | Gluten, Avoine | Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Vetemjöl special has 73% less fat (1.5 g vs 5.5 g).
- Vetemjöl special has 75% less saturated fat (0.4 g vs 1.6 g).
- Vetemjöl special has 50% less sugar (0.4 g vs 0.8 g).
- Vetemjöl special has 100% less salt (0 g vs 2 g).
- Pain du Jardinier has 53% more fiber (6 g vs 2.8 g).
- Pain du Jardinier has 27% more protein (15 g vs 11 g).
- Vetemjöl special has the better Nutri-Score.
- Only Pain du Jardinier lists: Avoine.
Ingredients
Pain du Jardinier
Farine mi-blanche de _froment_, graines de courge 8%, flocons d'_avoine_ petits, farine de _seigle_, flocons de _froment_, levain de _seigle_, sel iodé de table, levure sechée 2%, gluten de _froment_, dextrose, épaississants E412, émulsifiant E472e, malt d'_orge_, acidifiant E341, enzymes (xylanase, amylase), agent de traitement de la farine E300
Vetemjöl special
Vetemjöl, vetegluten, mjölbehandlingsmedel (amylas, askorbinsyra)
FAQ
Which is healthier: Pain du Jardinier or Vetemjöl special?
Overall, Vetemjöl special 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?
Vetemjöl special has fewer calories: 346 kcal versus 359 kcal per 100 g.
Which has less sugar?
Vetemjöl special has less sugar: 0.4 g versus 0.8 g per 100 g.