Sugo al basilico biologico vs Sugo al basilico
Overall, Sugo al basilico has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Sugo al basilico biologico | Sugo al basilico |
|---|---|---|
| Nutri-Score | a | a |
| NOVA group | 3 | 4 |
| Calories | 60 kcal | 38 kcal |
| Fat | 2.9 g | 0.7 g |
| Saturated fat | 0.6 g | 0.1 g |
| Sugars | 4.4 g | 5.3 g |
| Salt | 0.7 g | 0.8 g |
| Fiber | 1.1 g | 1.8 g |
| Protein | 1.4 g | 1.5 g |
| Additives | 0 | 0 |
| Allergens | None listed | Celery, Nuts |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Sugo al basilico has 37% fewer calories (38 kcal vs 60 kcal).
- Sugo al basilico has 76% less fat (0.7 g vs 2.9 g).
- Sugo al basilico has 83% less saturated fat (0.1 g vs 0.6 g).
- Sugo al basilico biologico has 17% less sugar (4.4 g vs 5.3 g).
- Sugo al basilico has 37% more fiber (1.8 g vs 1.1 g).
- Sugo al basilico biologico is less processed (lower NOVA group).
- Only Sugo al basilico lists: Celery, Nuts.
Ingredients
Sugo al basilico biologico
Pulpe de tomates (93,4%) - huile d'olive extra vierge - basilic (2%) - sel - ail (0,3%)
Sugo al basilico
Polpa di pomodoro 87%, olio extra-vergine di oliva, cipolla, carote, basilico 2%, amido modificato di mais, sale, zucchero, sedano, olio di semi di girasole. Può contenere: latte, pesce, molluschi e frutta a guscio (noci di Acagiù, pistacchi, mandorle, nocciole). Origine del pomodoro: Italia.
FAQ
Which is healthier: Sugo al basilico biologico or Sugo al basilico?
Overall, Sugo al basilico 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?
Sugo al basilico has fewer calories: 38 kcal versus 60 kcal per 100 g.
Which has less sugar?
Sugo al basilico biologico has less sugar: 4.4 g versus 5.3 g per 100 g.