Comparison

Pan Bruschetta vs Bruscetta Huile Olive,

Overall, Pan Bruschetta has the better nutritional profile on the measures we compare. It wins on 8 of our comparison points versus 1.

Nutrition per 100 g

NutrientPan BruschettaBruscetta Huile Olive,
Nutri-Score c d
NOVA group 3 4
Calories 309 kcal 435 kcal
Fat 5 g 12.3 g
Saturated fat 0.8 g 1.8 g
Sugars 2 g 3.2 g
Salt 1.6 g 2.5 g
Fiber — 2.9 g
Protein 10 g 12.3 g
Additives30
AllergensGluten, SoybeansGluten

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Pan Bruschetta has 29% fewer calories (309 kcal vs 435 kcal).
  • Pan Bruschetta has 59% less fat (5 g vs 12.3 g).
  • Pan Bruschetta has 56% less saturated fat (0.8 g vs 1.8 g).
  • Pan Bruschetta has 38% less sugar (2 g vs 3.2 g).
  • Pan Bruschetta has 36% less salt (1.6 g vs 2.5 g).
  • Bruscetta Huile Olive, has 19% more protein (12.3 g vs 10 g).
  • Pan Bruschetta has the better Nutri-Score.
  • Pan Bruschetta is less processed (lower NOVA group).
  • Only Pan Bruschetta lists: Soybeans.

Ingredients

Pan Bruschetta

Weizenmehl, trinkwasser, Sauerteig, doppelt gemahlener hartweizengreiss, weichhweizen-Vollkornmehl, speisesalz, native Olivenöl extra, Bierhefe, oregano, mehlzubereitung, sojalecithin, natriumcarbonat, kaliumsorbat, natürliches olivenextract

Bruscetta Huile Olive,

farine de _blé_ tendre, semoule de _blé_ dur remoudré, huile d'olive, huile d'olive vierge extra 3%, sel, levure, farine de _blé_ malté, gluten de _blé_.

FAQ

Which is healthier: Pan Bruschetta or Bruscetta Huile Olive,?

Overall, Pan Bruschetta 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?

Pan Bruschetta has fewer calories: 309 kcal versus 435 kcal per 100 g.

Which has less sugar?

Pan Bruschetta has less sugar: 2 g versus 3.2 g per 100 g.

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