Comparison

Riz au lait tradition vs High Protein Milchreis - Klassik

Overall, High Protein Milchreis - Klassik has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 1.

Nutrition per 100 g

NutrientRiz au lait traditionHigh Protein Milchreis - Kla...
Nutri-Score c b
NOVA group 3 4
Calories 123 kcal 93 kcal
Fat 4.4 g 2.3 g
Saturated fat 3.4 g 1.5 g
Sugars 8 g 3.6 g
Salt 0.3 g 0.3 g
Fiber — 0.1 g
Protein 3.9 g 7.7 g
Additives02
AllergensMilkMilk

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • High Protein Milchreis - Klassik has 24% fewer calories (93 kcal vs 123 kcal).
  • High Protein Milchreis - Klassik has 48% less fat (2.3 g vs 4.4 g).
  • High Protein Milchreis - Klassik has 56% less saturated fat (1.5 g vs 3.4 g).
  • High Protein Milchreis - Klassik has 55% less sugar (3.6 g vs 8 g).
  • High Protein Milchreis - Klassik has 49% more protein (7.7 g vs 3.9 g).
  • High Protein Milchreis - Klassik has the better Nutri-Score.
  • Riz au lait tradition is less processed (lower NOVA group).

Ingredients

Riz au lait tradition

Lait entier de vaches Jersiaises 83%, riz long de Camargue 10%, sucre de canne roux non raffiné, extrait de vanille bio de Madagascar

High Protein Milchreis - Klassik

Vollmilch, Buttermilch, Wasser, 7% Reis, Milcheiweiß, modifizierte Stärke, Acesulfam K, Aroma, Enthält eine Phenylalaninquelle,

FAQ

Which is healthier: Riz au lait tradition or High Protein Milchreis - Klassik?

Overall, High Protein Milchreis - Klassik 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?

High Protein Milchreis - Klassik has fewer calories: 93 kcal versus 123 kcal per 100 g.

Which has less sugar?

High Protein Milchreis - Klassik has less sugar: 3.6 g versus 8 g per 100 g.

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