Pain tranché au seigle vs ORIGINAL au seigle
Overall, ORIGINAL au seigle has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Pain tranché au seigle | ORIGINAL au seigle |
|---|---|---|
| Nutri-Score | b | a |
| NOVA group | 4 | 3 |
| Calories | 216 kcal | 336 kcal |
| Fat | 1.3 g | 1.5 g |
| Saturated fat | 0.2 g | 0.4 g |
| Sugars | 2.5 g | 1 g |
| Salt | 1.2 g | 1 g |
| Fiber | 6 g | 19 g |
| Protein | 6.8 g | 9 g |
| Additives | 3 | 0 |
| Allergens | Gluten | Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Pain tranché au seigle has 36% fewer calories (216 kcal vs 336 kcal).
- ORIGINAL au seigle has 60% less sugar (1 g vs 2.5 g).
- ORIGINAL au seigle has 68% more fiber (19 g vs 6 g).
- ORIGINAL au seigle has 24% more protein (9 g vs 6.8 g).
- ORIGINAL au seigle has the better Nutri-Score.
- ORIGINAL au seigle is less processed (lower NOVA group).
Ingredients
Pain tranché au seigle
Farine de SEIGLE 36%, eau, farine de BLÉ 22%, farine d'ORGE malté, levure, agent de traitement de la farine : acide ascorbique, sel, correcteur d'acidité : acétates de sodium, conservateur : acide sorbique, arôme naturel (contient alcool). Traces éventuelles de graines de sésame, lupin, moutarde et de soja.
ORIGINAL au seigle
Farine complète de seigle (77 g*), farine de seigle (28 g*), levure, sel. Peut contenir des traces de graines de sésame et de lait.
FAQ
Which is healthier: Pain tranché au seigle or ORIGINAL au seigle?
Overall, ORIGINAL au seigle 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 tranché au seigle has fewer calories: 216 kcal versus 336 kcal per 100 g.
Which has less sugar?
ORIGINAL au seigle has less sugar: 1 g versus 2.5 g per 100 g.