Comparison

Stonebaked Margherita Hand Stretched Pizza vs Margherita

Overall, Margherita has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 2.

Nutrition per 100 g

NutrientStonebaked Margherita Hand S...Margherita
Nutri-Score d c
NOVA group 4 3
Calories 256 kcal 232 kcal
Fat 7.4 g 6.7 g
Saturated fat 3.4 g 3.3 g
Sugars 4.2 g 2.5 g
Salt 0.8 g 1.2 g
Fiber 2.5 g 2.3 g
Protein 13.4 g 10.4 g
Additives00
AllergensGluten, MilkGluten, Milk

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

Key differences

  • Margherita has 41% less sugar (2.5 g vs 4.2 g).
  • Stonebaked Margherita Hand Stretched Pizza has 31% less salt (0.8 g vs 1.2 g).
  • Stonebaked Margherita Hand Stretched Pizza has 23% more protein (13.4 g vs 10.4 g).
  • Margherita has the better Nutri-Score.
  • Margherita is less processed (lower NOVA group).

Ingredients

Stonebaked Margherita Hand Stretched Pizza

Fortified Wheat Flour (_Wheat_ Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Mozzarella Cheese (Cows' _Milk_) (17%), Tomato (12%), Tomato Purée, Cheddar Cheese (Cows' _Milk_) (11%), Water, Semolina (_Wheat_), Rapeseed Oil, Yeast, Malted _Wheat_ Flour, Salt, Sugar, Basil, Black Pepper, wheat gluten.

Margherita

Wheat Flour, Mozzarella Cheese (19%) (Cow's Milk), Water, Tomato (8%), Tomato Puree (8%), Sunflower Oil, Parmigiano Reggiano D.O.P. Cheese (Cow's Milk, Non-Vegetarian Rennet), Salt, Olive Oil, Sicilian Oregano (0.05%), Yeast.

FAQ

Which is healthier: Stonebaked Margherita Hand Stretched Pizza or Margherita?

Overall, Margherita 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?

Margherita has fewer calories: 232 kcal versus 256 kcal per 100 g.

Which has less sugar?

Margherita has less sugar: 2.5 g versus 4.2 g per 100 g.

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