Pain sportif vs Chlebíčková veka pšeničná
Overall, Chlebíčková veka pšeničná has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Pain sportif | Chlebíčková veka pšeničná |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 4 | 3 |
| Calories | 288 kcal | 298 kcal |
| Fat | 6.2 g | 4.8 g |
| Saturated fat | 0.6 g | 0.4 g |
| Sugars | 7.2 g | 1.7 g |
| Salt | 0.9 g | 1.1 g |
| Fiber | 4.3 g | — |
| Protein | 8.8 g | 8.8 g |
| Additives | 0 | 1 |
| Allergens | Eggs, Gluten, Nuts, Sesame seeds | Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Chlebíčková veka pšeničná has 23% less fat (4.8 g vs 6.2 g).
- Chlebíčková veka pšeničná has 76% less sugar (1.7 g vs 7.2 g).
- Chlebíčková veka pšeničná is less processed (lower NOVA group).
- Only Pain sportif lists: Eggs, Nuts, Sesame seeds.
Ingredients
Pain sportif
Farine de BLÉ, eau, abricots secs 6.5%, NOISETTES entières 5.5%, AMANDES entières 3.6%, sucre, cranberries séchées 1.8, sel, levure, farine de riz, gluten de BLÉ, farine d'ORGE maltée, huile de tournesol, farine de BLÉ malté. Peut contenir : lait, autres fruits à coques, oeufs, sésame.
Chlebíčková veka pšeničná
Pšeničná mouka (64 %), pitná voda, řepkový olej, droždí, jedlá sůl s jódem (jedlá sůl, jodičnan draselný), látka zlepšující mouku: kyselina L-askorbová, Může obsahovat stopy vajec, mléka, sóji, skořápkových plodů, sezamu a vlčího bobu.
FAQ
Which is healthier: Pain sportif or Chlebíčková veka pšeničná?
Overall, Chlebíčková veka pšeničná 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 sportif has fewer calories: 288 kcal versus 298 kcal per 100 g.
Which has less sugar?
Chlebíčková veka pšeničná has less sugar: 1.7 g versus 7.2 g per 100 g.