Pain protéine vs Aufbackbrötchen
Overall, Pain protéine 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 protéine | Aufbackbrötchen |
|---|---|---|
| Nutri-Score | a | c |
| NOVA group | 3 | 4 |
| Calories | 256 kcal | 259 kcal |
| Fat | 12 g | 1 g |
| Saturated fat | 1.6 g | 0.3 g |
| Sugars | 2.9 g | 3.1 g |
| Salt | 1.3 g | 1.7 g |
| Fiber | 10 g | 3.2 g |
| Protein | 21 g | 9.4 g |
| Additives | 0 | 4 |
| Allergens | Gluten, Sesame seeds, Soybeans | Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Aufbackbrötchen has 92% less fat (1 g vs 12 g).
- Aufbackbrötchen has 81% less saturated fat (0.3 g vs 1.6 g).
- Pain protéine has 23% less salt (1.3 g vs 1.7 g).
- Pain protéine has 68% more fiber (10 g vs 3.2 g).
- Pain protéine has 55% more protein (21 g vs 9.4 g).
- Pain protéine has the better Nutri-Score.
- Pain protéine is less processed (lower NOVA group).
- Only Pain protéine lists: Sesame seeds, Soybeans.
Ingredients
Pain protéine
Eau, farine de seigle complète 12%, graines de lin brun 11%, farine de soja, protéines de blé, protéines de pois, graines de lin doré 3%, graines de tournesol 3%, son de blé, graines de sésame 2%, vinaigre de cidre, sel de mer, levure de boulanger.
Aufbackbrötchen
Weizenmehl, Wasser, Speisesalz, Hefe, Verdickungsmittel (Guarkernmehl), Weizenmalzmehl, Emulgator (Mono - und Diacetylweinsäureester von Mono - und Diglyceriden von Speisefettsäuren), Säuerungsmittel (Natriumacetate), Ethanol.
FAQ
Which is healthier: Pain protéine or Aufbackbrötchen?
Overall, Pain protéine 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 protéine has fewer calories: 256 kcal versus 259 kcal per 100 g.
Which has less sugar?
Pain protéine has less sugar: 2.9 g versus 3.1 g per 100 g.