Comparison

Rollmop Herrings vs Nautica - Filet de hareng

Overall, Rollmop Herrings has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 2.

Nutrition per 100 g

NutrientRollmop HerringsNautica - Filet de hareng
Nutri-Score d e
NOVA group 3 4
Calories 161 kcal 154 kcal
Fat 8.6 g 10 g
Saturated fat 2 g 4.1 g
Sugars 9 g 0.5 g
Salt 2.3 g 3 g
Fiber 0.6 g 0.2 g
Protein 10.9 g 14.9 g
Additives20
AllergensFish, MustardFish

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

Key differences

  • Rollmop Herrings has 14% less fat (8.6 g vs 10 g).
  • Rollmop Herrings has 51% less saturated fat (2 g vs 4.1 g).
  • Nautica - Filet de hareng has 94% less sugar (0.5 g vs 9 g).
  • Rollmop Herrings has 24% less salt (2.3 g vs 3 g).
  • Rollmop Herrings has 72% more fiber (0.6 g vs 0.2 g).
  • Nautica - Filet de hareng has 27% more protein (14.9 g vs 10.9 g).
  • Rollmop Herrings has the better Nutri-Score.
  • Rollmop Herrings is less processed (lower NOVA group).
  • Only Rollmop Herrings lists: Mustard.

Ingredients

Rollmop Herrings

Herring (51%), Marinade (39%) (Water ,Sugar, White Wine Vinegar, Salt, Antioxidant: Tartaric Acid), Gherkin (4%), Shallots (4%), Yellow Mustard Seeds, Dill, Onion Extract, Allspice Extract, Acetic Acid.

Nautica - Filet de hareng

57% hareng (poisson), oignon, eau, 3,5% vinaigre, sel, arôme naturel d'oignon, Pout contenir des traces d'œuf, de lait ot do moutarde.

FAQ

Which is healthier: Rollmop Herrings or Nautica - Filet de hareng?

Overall, Rollmop Herrings 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?

Nautica - Filet de hareng has fewer calories: 154 kcal versus 161 kcal per 100 g.

Which has less sugar?

Nautica - Filet de hareng has less sugar: 0.5 g versus 9 g per 100 g.

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