Ravioli aux cèpes vs Fiori Funghi Porcini
Overall, Fiori Funghi Porcini has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Ravioli aux cèpes | Fiori Funghi Porcini |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 4 | 4 |
| Calories | 211 kcal | 210 kcal |
| Fat | 6.9 g | 7 g |
| Saturated fat | 2.8 g | 1.8 g |
| Sugars | 2.2 g | 1 g |
| Salt | 0.9 g | 1.2 g |
| Fiber | 2.3 g | 2.5 g |
| Protein | 9.2 g | 8.4 g |
| Additives | 1 | 0 |
| Allergens | Eggs, Gluten, Milk | Eggs, Gluten, Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Fiori Funghi Porcini has 36% less saturated fat (1.8 g vs 2.8 g).
- Fiori Funghi Porcini has 55% less sugar (1 g vs 2.2 g).
Ingredients
Ravioli aux cèpes
37% Ricotta (_Molke_, _Rahm_, Speisesalz, Säureregulator: Citronensäure), 30% _Weizenmehl_, 11% gewürfelte Steinpilze, Wasser, 8% _Eier_*, Hartkäse (_Milch_, Speisesalz, Lab, Konservierungsstoff: Lysozym aus _Ei_*), Kartoffelflocken, Speisesalz, 1% Steinpilzpulver, Knoblauch, Sonnenblumenöl. *aus Bodenhaltung. Kann Spuren von Soja und Senf enthalten.
Fiori Funghi Porcini
fins finots de _blé_ dur 31%, bolets 22%, champignons de Paris, _œuf_ 8% (d'élevage en plein air), chapelure (farine de _blé_, sel de cuisine, levure), mascarpone (_fromage_), eau, vin blanc, oignons, huile de colza, pomme, _gluten de blé_, sel de cuisine iodé, persil, ail, poivre, safran.
FAQ
Which is healthier: Ravioli aux cèpes or Fiori Funghi Porcini?
Overall, Fiori Funghi Porcini 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?
Fiori Funghi Porcini has fewer calories: 210 kcal versus 211 kcal per 100 g.
Which has less sugar?
Fiori Funghi Porcini has less sugar: 1 g versus 2.2 g per 100 g.