Schmand-alternative vs Creamy Oat Fraiche
Overall, Creamy Oat Fraiche has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Schmand-alternative | Creamy Oat Fraiche |
|---|---|---|
| Nutri-Score | d | c |
| NOVA group | 4 | 4 |
| Calories | 181 kcal | 177 kcal |
| Fat | 18 g | 15 g |
| Saturated fat | 8.7 g | 7 g |
| Sugars | 0.5 g | 4 g |
| Salt | 0.2 g | 0 g |
| Fiber | — | 1 g |
| Protein | 1.5 g | 1 g |
| Additives | 2 | 3 |
| Allergens | None listed | Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Creamy Oat Fraiche has 17% less fat (15 g vs 18 g).
- Creamy Oat Fraiche has 20% less saturated fat (7 g vs 8.7 g).
- Schmand-alternative has 88% less sugar (0.5 g vs 4 g).
- Schmand-alternative has 33% more protein (1.5 g vs 1 g).
- Creamy Oat Fraiche has the better Nutri-Score.
- Only Creamy Oat Fraiche lists: Gluten.
Ingredients
Schmand-alternative
Wasser, 17,5% pflanzliche Öle (9% Raps, 8,5% Kokos), Ackerbohnenprotein, Maltodextrin, modifizierte Stärke, Speisesalz, Dextrose, Verdickungsmittel: Johannisbrotkernmehl; Emulgator: Mono - und Diglyceride von Speisefettsäuren; Säuerungskulturen. Kann Spuren von MILCH enthalten.
Creamy Oat Fraiche
Water, OATS 10%, fully hydro - genated vegetable oils (coconut, rapeseed), rapeseed oil, starch, potato protein, minerals (Calcium Carbonate, Calcium phosphate), stabiliser (pectin), acids (malic acid, lactic acid).
FAQ
Which is healthier: Schmand-alternative or Creamy Oat Fraiche?
Overall, Creamy Oat Fraiche 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?
Creamy Oat Fraiche has fewer calories: 177 kcal versus 181 kcal per 100 g.
Which has less sugar?
Schmand-alternative has less sugar: 0.5 g versus 4 g per 100 g.