Comparison

Sticks Thymian + Meersalz vs Grissini Olivenöl

Overall, Grissini Olivenöl has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 1.

Nutrition per 100 g

NutrientSticks Thymian + MeersalzGrissini Olivenöl
Nutri-Score — d
NOVA group 4 3
Calories 388 kcal 423 kcal
Fat 11 g 9.4 g
Saturated fat 0.8 g 1.5 g
Sugars 1.1 g 0.6 g
Salt 2.8 g 1.8 g
Fiber — 5 g
Protein 9.2 g 11 g
Additives00
AllergensGluten, MilkGluten

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Grissini Olivenöl has 15% less fat (9.4 g vs 11 g).
  • Sticks Thymian + Meersalz has 47% less saturated fat (0.8 g vs 1.5 g).
  • Grissini Olivenöl has 45% less sugar (0.6 g vs 1.1 g).
  • Grissini Olivenöl has 36% less salt (1.8 g vs 2.8 g).
  • Grissini Olivenöl has 16% more protein (11 g vs 9.2 g).
  • Grissini Olivenöl is less processed (lower NOVA group).
  • Only Sticks Thymian + Meersalz lists: Milk.

Ingredients

Sticks Thymian + Meersalz

DINKELMEHL*¹ 59 %, Kartoffelflocken* (Kartoffeln*, MILCHEIWEIß*, Kartoffelstärke*), Sonnenblumenöl*, Meersalz, Thymian* 0,7 % *aus biologischer Landwirtschaft ¹DINKEL IST EINE WEIZENART. Kann Spuren von Erdnuss, Soja und Sesam enthalten.

Grissini Olivenöl

WEIZENMEHL* Type 812 (86%), Olivenöl* 6,9%, Hefe**, Meersalz, Oregano**, Paprikapulver** *aus Demeter Bio-Landbau **aus biologischer Landwirtschaft. Kann Spuren von Ei, Milch, Nüssen und Sesam enthalten.

FAQ

Which is healthier: Sticks Thymian + Meersalz or Grissini Olivenöl?

Overall, Grissini Olivenöl 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?

Sticks Thymian + Meersalz has fewer calories: 388 kcal versus 423 kcal per 100 g.

Which has less sugar?

Grissini Olivenöl has less sugar: 0.6 g versus 1.1 g per 100 g.

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