Perline bœuf et jambon cru vs Pâtes fraîches jambon cru
Overall, Perline bœuf et jambon cru 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 | Perline bœuf et jambon cru | Pâtes fraîches jambon cru |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | — | 4 |
| Calories | 254 kcal | 293 kcal |
| Fat | 7.1 g | 8.3 g |
| Saturated fat | 2.7 g | 3.2 g |
| Sugars | 0.9 g | 4 g |
| Salt | 1.6 g | 1.5 g |
| Fiber | — | 2.2 g |
| Protein | 15 g | 15 g |
| Additives | 0 | 0 |
| Allergens | None listed | Eggs, Gluten, Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Perline bœuf et jambon cru has 13% fewer calories (254 kcal vs 293 kcal).
- Perline bœuf et jambon cru has 14% less fat (7.1 g vs 8.3 g).
- Perline bœuf et jambon cru has 16% less saturated fat (2.7 g vs 3.2 g).
- Perline bœuf et jambon cru has 78% less sugar (0.9 g vs 4 g).
- Only Pâtes fraîches jambon cru lists: Eggs, Gluten, Milk.
Ingredients
Perline bœuf et jambon cru
Not available.
Pâtes fraîches jambon cru
Farce 38%: viande de porc, chapelure (farine de blé tendre, eau, sel, levure), jambon cru 16% (viande de porc, sel), sérum de lait en poudre, aromes naturels, sel, noix de muscade, poivre noir. Pate 62%: farine de blé tendre, œufs 30%, semoule de blé dur. Peut contenir des fruits à coque, poissons, crustacés, mollusques, moutarde, soja, céleri.
FAQ
Which is healthier: Perline bœuf et jambon cru or Pâtes fraîches jambon cru?
Overall, Perline bœuf et jambon cru 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?
Perline bœuf et jambon cru has fewer calories: 254 kcal versus 293 kcal per 100 g.
Which has less sugar?
Perline bœuf et jambon cru has less sugar: 0.9 g versus 4 g per 100 g.