Riz au lait vanille vs Riz au lait a la vanille naturelle
Neither product is clearly better overall — it depends on what matters most to you.
Nutrition per 100 g
| Nutrient | Riz au lait vanille | Riz au lait a la vanille nat... |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 4 | 4 |
| Calories | 144 kcal | 155 kcal |
| Fat | 3.3 g | 5.9 g |
| Saturated fat | 2.2 g | 3.8 g |
| Sugars | 15.8 g | 14 g |
| Salt | 0.2 g | 0.1 g |
| Fiber | 0.1 g | 0.2 g |
| Protein | 2.8 g | 3.3 g |
| Additives | 1 | 0 |
| Allergens | Milk | Gluten, Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Riz au lait vanille has 44% less fat (3.3 g vs 5.9 g).
- Riz au lait vanille has 42% less saturated fat (2.2 g vs 3.8 g).
- Riz au lait a la vanille naturelle has 11% less sugar (14 g vs 15.8 g).
- Riz au lait a la vanille naturelle has 15% more protein (3.3 g vs 2.8 g).
- Only Riz au lait a la vanille naturelle lists: Gluten.
Ingredients
Riz au lait vanille
Lait entier (67,8%), sirop de glucose, riz (10%), eau, sucre, sel, arôme vanille, colorant (rocou). Traces éventuelles de gluten. Lait origine France.
Riz au lait a la vanille naturelle
Lait entier frais 72%, riz de Camargue 10,7%, crème fraîche, sucre, arôme naturel de vanille Bourbon de Madagascar, amidon, graines de vanille épuisées. Ce produit peut contenir du gluten et de l'oeuf, d'autres recettes à base de céréales (gluten) et d'oeuf étant élaborées dans notre atelier.
FAQ
Which is healthier: Riz au lait vanille or Riz au lait a la vanille naturelle?
Neither product is clearly better overall — it depends on what matters most to you. 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?
Riz au lait vanille has fewer calories: 144 kcal versus 155 kcal per 100 g.
Which has less sugar?
Riz au lait a la vanille naturelle has less sugar: 14 g versus 15.8 g per 100 g.