Soupe de pois casses vs Ärtsoppa
Overall, Soupe de pois casses has the better nutritional profile on the measures we compare. It wins on 6 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Soupe de pois casses | Ärtsoppa |
|---|---|---|
| Nutri-Score | b | c |
| NOVA group | 3 | 4 |
| Calories | 51 kcal | 100 kcal |
| Fat | 1 g | 1.5 g |
| Saturated fat | 0 g | 0 g |
| Sugars | 2 g | 0.9 g |
| Salt | 0.8 g | 1.5 g |
| Protein | 2.5 g | 8.5 g |
| Additives | 0 | 2 |
| Allergens | Celery | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Soupe de pois casses has 49% fewer calories (51 kcal vs 100 kcal).
- Soupe de pois casses has 33% less fat (1 g vs 1.5 g).
- Ärtsoppa has 55% less sugar (0.9 g vs 2 g).
- Soupe de pois casses has 47% less salt (0.8 g vs 1.5 g).
- Ärtsoppa has 71% more protein (8.5 g vs 2.5 g).
- Soupe de pois casses has the better Nutri-Score.
- Soupe de pois casses is less processed (lower NOVA group).
- Only Soupe de pois casses lists: Celery.
Ingredients
Soupe de pois casses
Légumes 84% ( pois cassé* 49% otigine France, poireaux*, oignons*, carottes* ), eau, sel de Guérande, huile d'olive vietge extra*, thym*, *Produit issu de l'agriculture biologique Sans additifs Peut contenir des traces de céleri, gluten et sésame
Ärtsoppa
Vatten, gula ärtor (27%), griskött (11%), koksalt, bindväv från gris, lök, jästextrakt, glukossirap, socker, druvsocker, antioxidationsmedel E301, konserveringsmedel E250, kryddextrakt (libbsticka).
FAQ
Which is healthier: Soupe de pois casses or Ärtsoppa?
Overall, Soupe de pois casses 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?
Soupe de pois casses has fewer calories: 51 kcal versus 100 kcal per 100 g.
Which has less sugar?
Ärtsoppa has less sugar: 0.9 g versus 2 g per 100 g.