Comparison

Sauce au roquefort vs Fresh Sauces Culinary Roquefort

Neither product is clearly better overall — it depends on what matters most to you.

Nutrition per 100 g

NutrientSauce au roquefortFresh Sauces Culinary Roquef...
Nutri-Score e d
NOVA group — 4
Calories 192 kcal 216 kcal
Fat 16 g 18.7 g
Saturated fat 8.4 g 12.6 g
Sugars 0.5 g 1.6 g
Salt 1.9 g 1.3 g
Protein 5.4 g 8.4 g
Additives05
AllergensNone listedMilk

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

Key differences

  • Sauce au roquefort has 11% fewer calories (192 kcal vs 216 kcal).
  • Sauce au roquefort has 14% less fat (16 g vs 18.7 g).
  • Sauce au roquefort has 33% less saturated fat (8.4 g vs 12.6 g).
  • Sauce au roquefort has 69% less sugar (0.5 g vs 1.6 g).
  • Fresh Sauces Culinary Roquefort has 32% less salt (1.3 g vs 1.9 g).
  • Fresh Sauces Culinary Roquefort has 36% more protein (8.4 g vs 5.4 g).
  • Fresh Sauces Culinary Roquefort has the better Nutri-Score.
  • Only Fresh Sauces Culinary Roquefort lists: Milk.

Ingredients

Sauce au roquefort

Not available.

Fresh Sauces Culinary Roquefort

Roquefort 34% (lait cru, sel non iodé, présure, ferments lactiques, Penicillium Roqueforti), lait demi-écrémé, eau, préparation à la crème [lait entier, crème (lait), émulsifiant (E471), stabilisants (E407, E412, E466)], fond de veau (eau, os de veau, viande de veau, graisse de bœuf, extrait de levure, sel non iodé), amidon modifié de maïs, sel non iodé, poivre blanc.

FAQ

Which is healthier: Sauce au roquefort or Fresh Sauces Culinary Roquefort?

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?

Sauce au roquefort has fewer calories: 192 kcal versus 216 kcal per 100 g.

Which has less sugar?

Sauce au roquefort has less sugar: 0.5 g versus 1.6 g per 100 g.

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