Comparison

Pasta venere vs Filone integrale semi e noci

Overall, Pasta venere has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 2.

Nutrition per 100 g

NutrientPasta venereFilone integrale semi e noci
Nutri-Score a a
NOVA group — 4
Calories 341 kcal 279 kcal
Fat 2.3 g 8.6 g
Saturated fat 0.4 g 1.1 g
Sugars 3.2 g 2.7 g
Salt 0 g 0.9 g
Fiber 10.4 g 6.4 g
Protein 12.1 g 10 g
Additives00
AllergensGluten, MustardGluten, Nuts

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

Key differences

  • Filone integrale semi e noci has 18% fewer calories (279 kcal vs 341 kcal).
  • Pasta venere has 73% less fat (2.3 g vs 8.6 g).
  • Pasta venere has 64% less saturated fat (0.4 g vs 1.1 g).
  • Filone integrale semi e noci has 16% less sugar (2.7 g vs 3.2 g).
  • Pasta venere has 99% less salt (0 g vs 0.9 g).
  • Pasta venere has 38% more fiber (10.4 g vs 6.4 g).
  • Pasta venere has 17% more protein (12.1 g vs 10 g).
  • Only Pasta venere lists: Mustard.
  • Only Filone integrale semi e noci lists: Nuts.

Ingredients

Pasta venere

Hartweizenvollkorngrieß (15%) und schwarzes Venere®-Mehl aus braunem Reis (25%). Kann Spuren von Sonne und Senf enthalten. Hergestellt in einer Fabrik, die Eier verwendet.

Filone integrale semi e noci

Farina integrale di grano tenero, acqua, semi di girasole, olio extravergine di oliva, lievito, glutine di frumento, noci, destrosio, semi oil di zucca, sale.

FAQ

Which is healthier: Pasta venere or Filone integrale semi e noci?

Overall, Pasta venere 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?

Filone integrale semi e noci has fewer calories: 279 kcal versus 341 kcal per 100 g.

Which has less sugar?

Filone integrale semi e noci has less sugar: 2.7 g versus 3.2 g per 100 g.

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