Sauce kebab vs Sauce blanche aux concombres
Overall, Sauce kebab has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Sauce kebab | Sauce blanche aux concombres |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 4 | — |
| Calories | 320 kcal | 554 kcal |
| Fat | 30 g | 59.6 g |
| Saturated fat | 2.1 g | 3.5 g |
| Sugars | 6.5 g | 2.7 g |
| Salt | 1.7 g | 1.2 g |
| Fiber | 0.6 g | 0 g |
| Protein | 1.2 g | 0.8 g |
| Additives | 4 | 0 |
| Allergens | Eggs, Milk | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Sauce kebab has 42% fewer calories (320 kcal vs 554 kcal).
- Sauce kebab has 50% less fat (30 g vs 59.6 g).
- Sauce kebab has 40% less saturated fat (2.1 g vs 3.5 g).
- Sauce blanche aux concombres has 58% less sugar (2.7 g vs 6.5 g).
- Sauce blanche aux concombres has 29% less salt (1.2 g vs 1.7 g).
- Sauce kebab has 100% more fiber (0.6 g vs 0 g).
- Sauce kebab has 33% more protein (1.2 g vs 0.8 g).
- Only Sauce kebab lists: Eggs, Milk.
Ingredients
Sauce kebab
Eau, huile de colza, sucre, vinaigre d'alcool, amidon modifié de maïs, poudre de lait écrémé 2%, jaune d'oeuf, sel, ail déshydraté 0,6 %, jus de citron concentré, épices, arôme naturel de cumin, arôme naturel d'ail, ciboulette déshydratée, acidifiant: acide lactique, épaississant: gomme xanthane, conservateur: E202. CONSERVATION:
Sauce blanche aux concombres
Not available.
FAQ
Which is healthier: Sauce kebab or Sauce blanche aux concombres?
Overall, Sauce kebab 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?
Sauce kebab has fewer calories: 320 kcal versus 554 kcal per 100 g.
Which has less sugar?
Sauce blanche aux concombres has less sugar: 2.7 g versus 6.5 g per 100 g.