Sourdough grain vs Slow-roast tomato sourdough
Overall, Slow-roast tomato sourdough has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Sourdough grain | Slow-roast tomato sourdough |
|---|---|---|
| Nutri-Score | a | a |
| NOVA group | 4 | 3 |
| Calories | 239 kcal | 231 kcal |
| Fat | 2.8 g | 2.1 g |
| Saturated fat | 0.5 g | 0.2 g |
| Sugars | 2.7 g | 2.5 g |
| Salt | 0.8 g | 0.9 g |
| Fiber | 9.4 g | 4.6 g |
| Protein | 10.1 g | 7.4 g |
| Additives | 4 | 1 |
| Allergens | Gluten, Sesame seeds, Soybeans | Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Slow-roast tomato sourdough has 25% less fat (2.1 g vs 2.8 g).
- Slow-roast tomato sourdough has 62% less saturated fat (0.2 g vs 0.5 g).
- Sourdough grain has 51% more fiber (9.4 g vs 4.6 g).
- Sourdough grain has 27% more protein (10.1 g vs 7.4 g).
- Slow-roast tomato sourdough is less processed (lower NOVA group).
- Only Sourdough grain lists: Sesame seeds, Soybeans.
Ingredients
Sourdough grain
Wheat flour(42%), contains vitamins (thiamin, folic acid)Water, mixed grains (10%), Purple wheat, Kibbled rye, kibbled barley, mixed seeds (3%), pumpkin seeds, sunflower seeds, Linseeds, poppy seeds, Sesame seeds, yeast, acidity regulator (250), kibbled soy, wheat gluten, sourdough powder (contains rye) Vegetable oil, iodised salt, soy flour, emulsifiers (481,471), anti caking agent (170), CONTAINS, WHEAT, SOY, BARLEY AND SESAME SEEDS. MAY CONTAIN MILK, LUPIN AND OTHER GLUTEN CEREALS.
Slow-roast tomato sourdough
CO A sliced sourdough made with semi-dried op tomato, sun-dried tomato paste and basil. Co to ** baskets, *********... /text 500g Ingredients Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Semi-dried Tomato (7%), Sun-dried Tomato Paste (4%) (Sun-dried Tomato, Sunflower Oil, Salt, White Vinegar, Black Pepper, Garlic, Rosemary, Basil), Fermented Wheat Flour, Rye Flour, Salt, Basil, Potato Starch, Sunflower Oil, Rice Flour, Flour Treatment Agent (Ascorbic acid), Rapeseed Oil. Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold. Also, may contain Egg, Milk, Soya and Sesame. Home Freezing For best quality, freeze as soon as possible and always Within the best before date. Use within 1 month. To use from frozen: plement the requiremember of slices from the loaf. Do not use a www.ng before freezing, place in apart (GB), Manchest Ha Typi En (k Fi Pro
FAQ
Which is healthier: Sourdough grain or Slow-roast tomato sourdough?
Overall, Slow-roast tomato sourdough 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?
Slow-roast tomato sourdough has fewer calories: 231 kcal versus 239 kcal per 100 g.
Which has less sugar?
Slow-roast tomato sourdough has less sugar: 2.5 g versus 2.7 g per 100 g.