Salami-Sticks vs Feinschmecker Salami
Overall, Feinschmecker Salami has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Salami-Sticks | Feinschmecker Salami |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 4 | 4 |
| Calories | 510 kcal | 355 kcal |
| Fat | 42 g | 28.1 g |
| Saturated fat | 16 g | 11 g |
| Sugars | 3.2 g | 1 g |
| Salt | 5 g | 4.1 g |
| Fiber | 0 g | — |
| Protein | 29 g | 24.1 g |
| Additives | 4 | 2 |
| Allergens | Milk | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Feinschmecker Salami has 30% fewer calories (355 kcal vs 510 kcal).
- Feinschmecker Salami has 33% less fat (28.1 g vs 42 g).
- Feinschmecker Salami has 31% less saturated fat (11 g vs 16 g).
- Feinschmecker Salami has 69% less sugar (1 g vs 3.2 g).
- Feinschmecker Salami has 18% less salt (4.1 g vs 5 g).
- Salami-Sticks has 17% more protein (29 g vs 24.1 g).
- Only Salami-Sticks lists: Milk.
Ingredients
Salami-Sticks
Varkensvlees, zout, lactose (melk), dextrose, specerijen, antioxidanten: ascorbinezuur, rozemarijnextracten, conserveermiddel: natriumnitriet, fermenten. Omhulsel: natriumalginaat, cellulose, collageen.
Feinschmecker Salami
Schweinefleisch, Rindfleisch, jodiertes Speisesalz (Speisesalz, Kaliumiodat), Traubenzucker, Gewürze, Gewürzextrakte, Antioxidationsmittel: Natriumascorbat; Konservierungsstoff: Natriumnitrit; Reifekulturen, Buchenholzrauch.
FAQ
Which is healthier: Salami-Sticks or Feinschmecker Salami?
Overall, Feinschmecker Salami 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?
Feinschmecker Salami has fewer calories: 355 kcal versus 510 kcal per 100 g.
Which has less sugar?
Feinschmecker Salami has less sugar: 1 g versus 3.2 g per 100 g.