Pizza Bolognaise vs Atria Jauhelihapizza
Overall, Pizza Bolognaise has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Pizza Bolognaise | Atria Jauhelihapizza |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | — | 4 |
| Calories | 211 kcal | 242 kcal |
| Fat | 8.8 g | 10 g |
| Saturated fat | 3 g | 3.3 g |
| Sugars | 3 g | 3.5 g |
| Salt | 1 g | 0.9 g |
| Fiber | 2.2 g | 3.1 g |
| Protein | 9.2 g | 9.2 g |
| Additives | 0 | 3 |
| Allergens | None listed | Gluten, Milk, Soybeans, Kaurakuitu |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Pizza Bolognaise has 13% fewer calories (211 kcal vs 242 kcal).
- Pizza Bolognaise has 12% less fat (8.8 g vs 10 g).
- Pizza Bolognaise has 14% less sugar (3 g vs 3.5 g).
- Atria Jauhelihapizza has 29% more fiber (3.1 g vs 2.2 g).
- Only Atria Jauhelihapizza lists: Gluten, Milk, Soybeans, Kaurakuitu.
Ingredients
Pizza Bolognaise
Not available.
Atria Jauhelihapizza
VEHNÄJAUHO, vesi, Valio® JUUSTO 10 %, liha 10 % (viljaporsas, nauta, broileri), tomaattipyre, rypsiöljy, sokeri, SOIJAPROTEIINIVALMISTE, silava, mausteet (mm. valkosipuli, mustapippuri, valkopippuri, basilika, oregano, cayenne), muunnettu perunatärkkelys, KAURAKUITU, perunatärkkelys, jodioitu suola, nostatusaineet (E 450, E 500), perunakuitu, hiiva, happamuudensäätöaine sitruunahappo, dekstroosi, aromit. Viljaporsaan-, naudan - ja broilerinlihan alkuperä Suomi
FAQ
Which is healthier: Pizza Bolognaise or Atria Jauhelihapizza?
Overall, Pizza Bolognaise 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?
Pizza Bolognaise has fewer calories: 211 kcal versus 242 kcal per 100 g.
Which has less sugar?
Pizza Bolognaise has less sugar: 3 g versus 3.5 g per 100 g.