P.A.N. Harina De Maiz Blanco vs Preparado sem gluten
Overall, P.A.N. Harina De Maiz Blanco has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | P.A.N. Harina De Maiz Blanco | Preparado sem gluten |
|---|---|---|
| Nutri-Score | a | c |
| NOVA group | 1 | 4 |
| Calories | 367 kcal | 335 kcal |
| Fat | 0 g | 0.1 g |
| Saturated fat | 0 g | 0 g |
| Sugars | 0 g | 2.2 g |
| Salt | 0 g | 1.7 g |
| Fiber | 6.7 g | 6 g |
| Protein | 6.7 g | 2.9 g |
| Additives | 0 | 1 |
| Allergens | Gluten | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- P.A.N. Harina De Maiz Blanco has no sugar, while Preparado sem gluten has 2.2 g.
- P.A.N. Harina De Maiz Blanco has 98% less salt (0 g vs 1.7 g).
- P.A.N. Harina De Maiz Blanco has 10% more fiber (6.7 g vs 6 g).
- P.A.N. Harina De Maiz Blanco has 57% more protein (6.7 g vs 2.9 g).
- P.A.N. Harina De Maiz Blanco has the better Nutri-Score.
- P.A.N. Harina De Maiz Blanco is less processed (lower NOVA group).
- Only P.A.N. Harina De Maiz Blanco lists: Gluten.
Ingredients
P.A.N. Harina De Maiz Blanco
HARINA DE MAÍZ BLANCO PRECOCIDA (100%) Puede contener avena (gluten), soya y trigo (gluten).
Preparado sem gluten
Amido de milho, farinha de arroz, farinha integral de trigo sarraceno, açúcar, fibra psílio, sal e espessante (hidroxipropilmetilcelulose). Pode conter vestígios de sésamo e mostarda.
FAQ
Which is healthier: P.A.N. Harina De Maiz Blanco or Preparado sem gluten?
Overall, P.A.N. Harina De Maiz Blanco 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?
Preparado sem gluten has fewer calories: 335 kcal versus 367 kcal per 100 g.
Which has less sugar?
P.A.N. Harina De Maiz Blanco has less sugar: 0 g versus 2.2 g per 100 g.