Tartare Sauce vs Tartare sauce
Overall, Tartare sauce has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 3.
Nutrition per 100 g
| Nutrient | Tartare Sauce | Tartare sauce |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 4 | 3 |
| Calories | 389 kcal | 610 kcal |
| Fat | 35.6 g | 66.2 g |
| Saturated fat | 2.5 g | 6.6 g |
| Sugars | 13 g | 0.8 g |
| Salt | 2.8 g | 1.3 g |
| Fiber | 0.5 g | 0.4 g |
| Protein | 0.7 g | 1.1 g |
| Additives | 1 | 0 |
| Allergens | Eggs, Mustard | Eggs, Mustard, Levure |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Tartare Sauce has 36% fewer calories (389 kcal vs 610 kcal).
- Tartare Sauce has 46% less fat (35.6 g vs 66.2 g).
- Tartare Sauce has 62% less saturated fat (2.5 g vs 6.6 g).
- Tartare sauce has 94% less sugar (0.8 g vs 13 g).
- Tartare sauce has 54% less salt (1.3 g vs 2.8 g).
- Tartare sauce has 36% more protein (1.1 g vs 0.7 g).
- Tartare sauce is less processed (lower NOVA group).
- Only Tartare sauce lists: Levure.
Ingredients
Tartare Sauce
Rapeseed oil, water, sugar, spirit vinegar, gherkins (6%), pasteurised free range egg yolk, capers (5%), salt, parsley, stabiliser (xanthan gum), mustard flour
Tartare sauce
Huile de tournesol 65%, cornichons 9,5%, vinaigre d'alcool 7,5%, eau, jaune d’œuf 4% (d'élevage en plein air), épices, sel de cuisine, sel de cuisine iodé, sucre, extrait de levure, jus de citron à base de concentré, graines de moutarde, persil 0,1%,
FAQ
Which is healthier: Tartare Sauce or Tartare sauce?
Overall, Tartare sauce 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?
Tartare Sauce has fewer calories: 389 kcal versus 610 kcal per 100 g.
Which has less sugar?
Tartare sauce has less sugar: 0.8 g versus 13 g per 100 g.