Pastrami de Boeuf - au Poivre vs British Pastrami
Overall, Pastrami de Boeuf - au Poivre has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Pastrami de Boeuf - au Poivr... | British Pastrami |
|---|---|---|
| Nutri-Score | d | e |
| NOVA group | 4 | 4 |
| Calories | 118 kcal | 125 kcal |
| Fat | 3.4 g | 3.3 g |
| Saturated fat | 1.4 g | 1.3 g |
| Sugars | 0.8 g | 1.9 g |
| Salt | 1.9 g | 4.5 g |
| Fiber | — | 0 g |
| Protein | 21 g | 22 g |
| Additives | 2 | 2 |
| Allergens | Celery | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Pastrami de Boeuf - au Poivre has 58% less sugar (0.8 g vs 1.9 g).
- Pastrami de Boeuf - au Poivre has 58% less salt (1.9 g vs 4.5 g).
- Pastrami de Boeuf - au Poivre has the better Nutri-Score.
- Only Pastrami de Boeuf - au Poivre lists: Celery.
Ingredients
Pastrami de Boeuf - au Poivre
Viande de boeuf 96%, bouillon (eau, os de boeuf, plantes Vale aromatiques, épices, vin blanc, carotte, oignon, céleri, concentré de tomate, huile nutr de colza), sel, poivre 0,6%, arôme naturel, dextrose, antioxydant: ascorbate de moy sodium, conservateur: nitrite de sodium.
British Pastrami
BEEF BRISKET (99%), Salt, Sugar, Spices (Coriander, Black Pepper, Paprika), Stabiliser: Diphosphates; Preservative: Sodium Nitrite; Spice Extracts (Pimento Extract, Capsicum Extract), Flavouring.
FAQ
Which is healthier: Pastrami de Boeuf - au Poivre or British Pastrami?
Overall, Pastrami de Boeuf - au Poivre 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?
Pastrami de Boeuf - au Poivre has fewer calories: 118 kcal versus 125 kcal per 100 g.
Which has less sugar?
Pastrami de Boeuf - au Poivre has less sugar: 0.8 g versus 1.9 g per 100 g.