Sandwichscheiben mit Emmentaler vs Gouda jung in Scheiben
Overall, Gouda jung in Scheiben has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 1.
Sandwichscheiben mit Emmentaler
Gouda jung in Scheiben
Nutrition per 100 g
| Nutrient | Sandwichscheiben mit Emmenta... | Gouda jung in Scheiben |
|---|---|---|
| Nutri-Score | e | d |
| NOVA group | 4 | 3 |
| Calories | 333 kcal | 341 kcal |
| Fat | 25.7 g | 27.9 g |
| Saturated fat | 17 g | 19.3 g |
| Sugars | 3.6 g | 0 g |
| Salt | 3.1 g | 2 g |
| Fiber | — | 0 g |
| Protein | 21.1 g | 23.1 g |
| Additives | 3 | 0 |
| Allergens | Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Sandwichscheiben mit Emmentaler has 12% less saturated fat (17 g vs 19.3 g).
- Gouda jung in Scheiben has no sugar, while Sandwichscheiben mit Emmentaler has 3.6 g.
- Gouda jung in Scheiben has 34% less salt (2 g vs 3.1 g).
- Gouda jung in Scheiben has the better Nutri-Score.
- Gouda jung in Scheiben is less processed (lower NOVA group).
Ingredients
Sandwichscheiben mit Emmentaler
31 % Emmentaler, 29 % Käse, Wasser, Butter, Magermilchpulver, Schmelzsalz: Natriumcitrate; Milcheiweiß, Speisesalz, Säuerungsmittel: Citronensäure; Trennmittel: Lecithine. Hergestellt mit mikrobiellem Labaustauschstoff.
Gouda jung in Scheiben
Pasteurisierte MILCH, Speisesalz, Käsereikulturen (enthalten MILCH), mikrobieller Labaustauschstoff.
FAQ
Which is healthier: Sandwichscheiben mit Emmentaler or Gouda jung in Scheiben?
Overall, Gouda jung in Scheiben 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?
Sandwichscheiben mit Emmentaler has fewer calories: 333 kcal versus 341 kcal per 100 g.
Which has less sugar?
Gouda jung in Scheiben has less sugar: 0 g versus 3.6 g per 100 g.