Saucisson sec d'Auvergne IGP vs Bâton de Berger Mini Poulet
Overall, Saucisson sec d'Auvergne IGP has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 0.
Saucisson sec d'Auvergne IGP
Bâton de Berger Mini Poulet
Nutrition per 100 g
| Nutrient | Saucisson sec d'Auvergne IGP | Bâton de Berger Mini Poulet |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 4 | 4 |
| Calories | 393 kcal | 418 kcal |
| Fat | 30 g | 30 g |
| Saturated fat | 12 g | 12 g |
| Sugars | 0.7 g | 3 g |
| Salt | 4.8 g | 5.8 g |
| Fiber | 0 g | 0 g |
| Protein | 30 g | 33 g |
| Additives | 1 | 4 |
| Allergens | Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Saucisson sec d'Auvergne IGP has 77% less sugar (0.7 g vs 3 g).
- Saucisson sec d'Auvergne IGP has 17% less salt (4.8 g vs 5.8 g).
Ingredients
Saucisson sec d'Auvergne IGP
Viande de porc, sel, _lactose_, dextrose, poivre, ail, conservateur : nitrate de potassium, ferments, enveloppe : boyau naturel de porc. 148g de viande de porc mis en œuvre pour 100g de produit fini. Porc origine France.
Bâton de Berger Mini Poulet
Viande de poulet (Origine : UE ou hors UE], graisse de palme (21%), lactose, sel, dextrose. poudre de tomate, épices, arômes, colorant : poudre de betterave, antioxydant : ascorbate de sodium, conservateur: nitrite de sodium, ferments. Enveloppe : alginate de sodium, cellulose ou collagène, cellulose.
FAQ
Which is healthier: Saucisson sec d'Auvergne IGP or Bâton de Berger Mini Poulet?
Overall, Saucisson sec d'Auvergne IGP 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?
Saucisson sec d'Auvergne IGP has fewer calories: 393 kcal versus 418 kcal per 100 g.
Which has less sugar?
Saucisson sec d'Auvergne IGP has less sugar: 0.7 g versus 3 g per 100 g.