Risotto de la mer vs Risotto aux fruits de mer
Overall, Risotto aux fruits de mer has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Risotto de la mer | Risotto aux fruits de mer |
|---|---|---|
| Nutri-Score | c | b |
| NOVA group | 4 | 4 |
| Calories | 180 kcal | 118 kcal |
| Fat | 9.1 g | 3.1 g |
| Saturated fat | 3.5 g | 1.4 g |
| Sugars | 1.1 g | 0.5 g |
| Salt | 0.7 g | 0.6 g |
| Fiber | 0.6 g | — |
| Protein | 5.1 g | 5.2 g |
| Additives | 3 | 2 |
| Allergens | Crustaceans, Eggs, Gluten, Milk, Molluscs | Crustaceans, Fish, Gluten, Milk, Molluscs, Sulphur dioxide and sulphites |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Risotto aux fruits de mer has 34% fewer calories (118 kcal vs 180 kcal).
- Risotto aux fruits de mer has 66% less fat (3.1 g vs 9.1 g).
- Risotto aux fruits de mer has 60% less saturated fat (1.4 g vs 3.5 g).
- Risotto aux fruits de mer has 55% less sugar (0.5 g vs 1.1 g).
- Risotto aux fruits de mer has the better Nutri-Score.
- Only Risotto de la mer lists: Eggs.
- Only Risotto aux fruits de mer lists: Fish, Sulphur dioxide and sulphites.
Ingredients
Risotto de la mer
Riz arborio cuit 50%, fruits de mer cuisinés 16% (fruits de mer 12% (MOULES (Mytilus chilensis) 7%, ENCORNET (Uroteuthis duvaucelii, eau, sel, correcteur d'acidité E-330, E-331) 2%, CREVETTES décortiquées (Solenocera crassicornis, acidifiants E-330 et E-331) 2%, CREME fraîche 2,4%, huile de colza, purée d'ail, persil, amidon de maïs, sel, arôme naturel de poivre), CREME liquide (CREME, stabilisant: carraghénanes) 16%, oignons jaunes, vin blanc sec, huile d'olive, PARMESAN 3%, sel, arôme naturel de poivre, échalote, ciboulette. Trace éventuelles de poisson, oeuf, soja, gluten.
Risotto aux fruits de mer
Riz cuit (44,6%) (eau, Piz (origine : UE)), eau, g Contient : lait, mollusques,crustacés, sulfites, gluten de blé et poisson. 6. DU PACIFIQUE EI>8, CREVETTES ET NOIX CREVETTES ET NOIX DE SAINT JACQUES SURGELE RISOTTO ELAB MOULES fraiche crême Drgine: océan Indien), sel, antioxydants: acide citrique Cre o E Saint Jacques (3,6%), champignons de Paris (3,3%), vin blanc vermouth, sel, arôme naturel de poivre) (contient: sulfites), lait enfier en poudre, double concentré de tonates, huile d'olive vierge extra,, tarine de ble, fumet de poisson (arômes ngturels, extraits de poissons, epices et aromates), fond de volaille (vignde et jus de cuisson de volaille, sel), sel, basilic, épaississant : gomme xanthane. Contient : lait, mollusques.crustacés, sulfites, gluten de blé et poisson. Les allergènes à déclaration obligatoire sont soulignés dans la liste d'ingrédients. La présence d'éclats de coquilles n'est pas exclue. "Espèces et origines des noix de St Jacques "Argopecten purpuratus Pérou (B), Zygochlamys patagonica
FAQ
Which is healthier: Risotto de la mer or Risotto aux fruits de mer?
Overall, Risotto aux fruits de mer 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?
Risotto aux fruits de mer has fewer calories: 118 kcal versus 180 kcal per 100 g.
Which has less sugar?
Risotto aux fruits de mer has less sugar: 0.5 g versus 1.1 g per 100 g.