Roggenkern Roggenmischbrot geschnitten vs Pâine Intermediara
Overall, Roggenkern Roggenmischbrot geschnitten has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 1.
Roggenkern Roggenmischbrot geschnitten
Pâine Intermediara
Nutrition per 100 g
| Nutrient | Roggenkern Roggenmischbrot g... | Pâine Intermediara |
|---|---|---|
| Nutri-Score | b | c |
| NOVA group | 3 | — |
| Calories | 228 kcal | 244 kcal |
| Fat | 1.2 g | 1.3 g |
| Saturated fat | 0.2 g | 0.5 g |
| Sugars | 2.5 g | 3.8 g |
| Salt | 1 g | 1.2 g |
| Fiber | 5.5 g | 3.8 g |
| Protein | 7 g | 9.9 g |
| Additives | 0 | 0 |
| Allergens | Gluten | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Roggenkern Roggenmischbrot geschnitten has 60% less saturated fat (0.2 g vs 0.5 g).
- Roggenkern Roggenmischbrot geschnitten has 34% less sugar (2.5 g vs 3.8 g).
- Roggenkern Roggenmischbrot geschnitten has 31% more fiber (5.5 g vs 3.8 g).
- Pâine Intermediara has 29% more protein (9.9 g vs 7 g).
- Roggenkern Roggenmischbrot geschnitten has the better Nutri-Score.
- Only Roggenkern Roggenmischbrot geschnitten lists: Gluten.
Ingredients
Roggenkern Roggenmischbrot geschnitten
Weizenmehl, 28% Natursauerteig (Roggenmehl, Wasser), Wasser, Roggenmehl, Speisesalz, Hefe. Das Produkt kann Spuren von Lupinen, Senf, Sesam und Soja enthalten.
Pâine Intermediara
Not available.
FAQ
Which is healthier: Roggenkern Roggenmischbrot geschnitten or Pâine Intermediara?
Overall, Roggenkern Roggenmischbrot geschnitten 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?
Roggenkern Roggenmischbrot geschnitten has fewer calories: 228 kcal versus 244 kcal per 100 g.
Which has less sugar?
Roggenkern Roggenmischbrot geschnitten has less sugar: 2.5 g versus 3.8 g per 100 g.