Pesche nocciola vs Date & walnuts cake
Overall, Date & walnuts cake has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 3.
Nutrition per 100 g
| Nutrient | Pesche nocciola | Date & walnuts cake |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 4 | 3 |
| Calories | 251 kcal | 329 kcal |
| Fat | 3 g | 1.6 g |
| Saturated fat | 1 g | 0.2 g |
| Sugars | 38 g | 66 g |
| Salt | 0.5 g | 0 g |
| Fiber | 0.8 g | 2.5 g |
| Protein | 3.7 g | 2.3 g |
| Additives | 0 | 0 |
| Allergens | Eggs, Gluten, Nuts, Soybeans | Nuts |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Pesche nocciola has 24% fewer calories (251 kcal vs 329 kcal).
- Date & walnuts cake has 47% less fat (1.6 g vs 3 g).
- Date & walnuts cake has 80% less saturated fat (0.2 g vs 1 g).
- Pesche nocciola has 42% less sugar (38 g vs 66 g).
- Date & walnuts cake has 98% less salt (0 g vs 0.5 g).
- Date & walnuts cake has 68% more fiber (2.5 g vs 0.8 g).
- Pesche nocciola has 38% more protein (3.7 g vs 2.3 g).
- Date & walnuts cake is less processed (lower NOVA group).
- Only Pesche nocciola lists: Eggs, Gluten, Soybeans.
Ingredients
Pesche nocciola
Albume: farina di grano tenero tipo 0, zucchero, tuorlo di uovo, fecola di patate, agente lievitante, aromi. Farcitura 25%: crema nocciola (zucchero, oli vegetali. farina di soia, cacao magro in polvere. nocciole 4%. Aromi, emulsionante: Lecitina di girasole).
Date & walnuts cake
dates (88%), walnuts (12%),
FAQ
Which is healthier: Pesche nocciola or Date & walnuts cake?
Overall, Date & walnuts cake 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?
Pesche nocciola has fewer calories: 251 kcal versus 329 kcal per 100 g.
Which has less sugar?
Pesche nocciola has less sugar: 38 g versus 66 g per 100 g.