Tarama aux oeufs de cabillaud vs Tarama
Neither product is clearly better overall — it depends on what matters most to you.
Nutrition per 100 g
| Nutrient | Tarama aux oeufs de cabillau... | Tarama |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 4 | 4 |
| Calories | 612 kcal | 563 kcal |
| Fat | 63 g | 58.8 g |
| Saturated fat | 4.6 g | 4.1 g |
| Sugars | 0.5 g | 0.3 g |
| Salt | 1.1 g | 1 g |
| Fiber | 0.8 g | 0 g |
| Protein | 5.9 g | 5.6 g |
| Additives | 6 | 5 |
| Allergens | Fish, Gluten, Milk | Fish, Gluten, Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Tarama has 11% less saturated fat (4.1 g vs 4.6 g).
- Tarama aux oeufs de cabillaud has 100% more fiber (0.8 g vs 0 g).
Ingredients
Tarama aux oeufs de cabillaud
Huile de colza ; œufs de cabillaud 12,9% ; œufs de cabillaud fumés 12,9% ; eau ; chapelure (farine de blé, sel) ; poudre de lait entier ; sel ; jus de citron à base de concentré ; conservateurs : E202, E211 ; colorant : carmins ; acidifiant : acide citrique ; antioxydant : acide ascorbique ; épaississant ; gomme arabique ; extraits de citron.
Tarama
Huile de colza, 26%, œufs de cabillaud fumé (poissons), eau, chapelure (farine de blé, eau, sel, levure), semoule de blé dur, crème (crème, gélifiant : carraghénanes) (contient lait), sel, sucre fermenté, acidifiant : acide lactique ; concentré de patate douce, concentré de carotte pourpre, conservateurs : diacétates de sodium, sorbate de potassium ; sirop de glucose déshydraté, extrait d'épices.
FAQ
Which is healthier: Tarama aux oeufs de cabillaud or Tarama?
Neither product is clearly better overall — it depends on what matters most to you. 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?
Tarama has fewer calories: 563 kcal versus 612 kcal per 100 g.
Which has less sugar?
Tarama has less sugar: 0.3 g versus 0.5 g per 100 g.