Smooth Brussels Pâté vs Paté ibérico
Overall, Smooth Brussels Pâté has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Smooth Brussels Pâté | Paté ibérico |
|---|---|---|
| Nutri-Score | d | e |
| NOVA group | 4 | 4 |
| Calories | 209 kcal | 361 kcal |
| Fat | 16.5 g | 35.9 g |
| Saturated fat | 6.2 g | 14.1 g |
| Sugars | 2.5 g | 0.9 g |
| Salt | 1.3 g | 1.8 g |
| Fiber | 0.5 g | — |
| Protein | 9 g | 8.6 g |
| Additives | 5 | 2 |
| Allergens | Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Smooth Brussels Pâté has 42% fewer calories (209 kcal vs 361 kcal).
- Smooth Brussels Pâté has 54% less fat (16.5 g vs 35.9 g).
- Smooth Brussels Pâté has 56% less saturated fat (6.2 g vs 14.1 g).
- Paté ibérico has 64% less sugar (0.9 g vs 2.5 g).
- Smooth Brussels Pâté has 28% less salt (1.3 g vs 1.8 g).
- Smooth Brussels Pâté has the better Nutri-Score.
Ingredients
Smooth Brussels Pâté
Pork Liver (27%), Pork Fat, Madeira Jelly (12%) [Water, Madeira Wine, Pork Gelatine, Dextrose, Gelling Agents (Agar, Carob Gum), Colour (Plain Caramel), Salt], Water, Shallot, Single Cream (_Milk_), Tapioca Starch, Butter (_Milk_), Cognac, Salt, Dextrose, Potato Starch, Flavouring, Sugar, Spices, Preservative (Sodium Nitrite).
Paté ibérico
Carne de higado de cerdo ibérico (65%), leche descremada, sal, especias, aromas, antioxidante (ascorbato sódico), conservador (nitrito sódico).
FAQ
Which is healthier: Smooth Brussels Pâté or Paté ibérico?
Overall, Smooth Brussels Pâté 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?
Smooth Brussels Pâté has fewer calories: 209 kcal versus 361 kcal per 100 g.
Which has less sugar?
Paté ibérico has less sugar: 0.9 g versus 2.5 g per 100 g.