Comparison

Pechuga Pavo Cocida vs Chistorra

Overall, Pechuga Pavo Cocida has the better nutritional profile on the measures we compare. It wins on 8 of our comparison points versus 0.

Nutrition per 100 g

NutrientPechuga Pavo CocidaChistorra
Nutri-Score a e
NOVA group 4 4
Calories 86 kcal 485 kcal
Fat 0.3 g 46.2 g
Saturated fat 0.1 g 19.4 g
Sugars 0.5 g 1.4 g
Salt 1 g 2.5 g
Fiber 0 g —
Protein 18.2 g 15.6 g
Additives65
AllergensSoybeansNone listed

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

Key differences

  • Pechuga Pavo Cocida has 82% fewer calories (86 kcal vs 485 kcal).
  • Pechuga Pavo Cocida has 99% less fat (0.3 g vs 46.2 g).
  • Pechuga Pavo Cocida has 99% less saturated fat (0.1 g vs 19.4 g).
  • Pechuga Pavo Cocida has 64% less sugar (0.5 g vs 1.4 g).
  • Pechuga Pavo Cocida has 60% less salt (1 g vs 2.5 g).
  • Pechuga Pavo Cocida has 14% more protein (18.2 g vs 15.6 g).
  • Pechuga Pavo Cocida has the better Nutri-Score.
  • Only Pechuga Pavo Cocida lists: Soybeans.

Ingredients

Pechuga Pavo Cocida

Carne de pechuga de pavo, agua, proteína de soya, almidón, acetato de potasio, cloruro de potasio, acetato de sodio, lactato de potasio, sal, estabilizantes (carragenina, goma guar), saborizante de sodio, ácido cítrico, aroma de humo.

Chistorra

Carne y grasa de cerdo (95%), sal, pimentón, ajo, antioxidante (E301), conservadores (E250, E252). Envoltura comestible (colágeno de vacuno, agua, estabilizantes (E422, E460), aceite de colza).

FAQ

Which is healthier: Pechuga Pavo Cocida or Chistorra?

Overall, Pechuga Pavo Cocida 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?

Pechuga Pavo Cocida has fewer calories: 86 kcal versus 485 kcal per 100 g.

Which has less sugar?

Pechuga Pavo Cocida has less sugar: 0.5 g versus 1.4 g per 100 g.

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