Salsa Franks Marca Exclusiva vs Salsa Alfredo Bertolli Para Pastas
Neither product is clearly better overall — it depends on what matters most to you.
Salsa Franks Marca Exclusiva
Salsa Alfredo Bertolli Para Pastas
Nutrition per 100 g
| Nutrient | Salsa Franks Marca Exclusiva | Salsa Alfredo Bertolli Para... |
|---|---|---|
| Nutri-Score | e | d |
| NOVA group | 4 | — |
| Calories | 26 kcal | 186 kcal |
| Fat | 1.4 g | 18 g |
| Saturated fat | 0.2 g | 8.2 g |
| Sugars | 0 g | 0.9 g |
| Salt | 5.8 g | 1.6 g |
| Fiber | 0.8 g | — |
| Protein | 0.7 g | 2.6 g |
| Additives | 1 | 0 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Salsa Franks Marca Exclusiva has 86% fewer calories (26 kcal vs 186 kcal).
- Salsa Franks Marca Exclusiva has 92% less fat (1.4 g vs 18 g).
- Salsa Franks Marca Exclusiva has 98% less saturated fat (0.2 g vs 8.2 g).
- Salsa Franks Marca Exclusiva has no sugar, while Salsa Alfredo Bertolli Para Pastas has 0.9 g.
- Salsa Alfredo Bertolli Para Pastas has 73% less salt (1.6 g vs 5.8 g).
- Salsa Alfredo Bertolli Para Pastas has 73% more protein (2.6 g vs 0.7 g).
- Salsa Alfredo Bertolli Para Pastas has the better Nutri-Score.
Ingredients
Salsa Franks Marca Exclusiva
Distilled vinegar, Aged cayenne red peppers, Salt, Water, Canola oil, Paprika, Xanthan gum, Natural butter type flavor, Garlic powder
Salsa Alfredo Bertolli Para Pastas
Not available.
FAQ
Which is healthier: Salsa Franks Marca Exclusiva or Salsa Alfredo Bertolli Para Pastas?
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?
Salsa Franks Marca Exclusiva has fewer calories: 26 kcal versus 186 kcal per 100 g.
Which has less sugar?
Salsa Franks Marca Exclusiva has less sugar: 0 g versus 0.9 g per 100 g.