Tarte aux framboises vs Tarte aux framboises
Neither product is clearly better overall — it depends on what matters most to you.
Nutrition per 100 g
| Nutrient | Tarte aux framboises | Tarte aux framboises |
|---|---|---|
| Nutri-Score | d | d |
| NOVA group | 4 | 4 |
| Calories | 240 kcal | 239 kcal |
| Fat | 6.3 g | 6 g |
| Saturated fat | 4.3 g | 3.7 g |
| Sugars | 23.4 g | 27 g |
| Salt | 0.3 g | 0.3 g |
| Fiber | 3.4 g | 3.4 g |
| Protein | 2.8 g | 2.5 g |
| Additives | 6 | 4 |
| Allergens | Eggs, Gluten, Milk | Eggs, Gluten, Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Tarte aux framboises has 14% less saturated fat (3.7 g vs 4.3 g).
- Tarte aux framboises has 13% less sugar (23.4 g vs 27 g).
Ingredients
Tarte aux framboises
Framboise (37 %), Farine de _blé_, sucre, eau, _beurre_ pâtissier (5.5 %) (dont_lait_), sirop de glucose, purée de framboise (3.5 %), _œufs_ entiers, gélifiant (pectine), poudre à lever (diphosphate_disodique, carbonate_acide_de_sodium), arôme naturel de framboise, sel, acidifiant (acide_citrique).
Tarte aux framboises
Framboises 36% - préparation à base de framboises 22% (sucre, eau, purée de framboises 3,7%, sirop de glucose gélifiant : E440, arôme naturel framboise, acidifiant : E330) - farine de BLÉ - nappage (eau, sucre, sirop de glucose gélifiant : E440, acidifiant : E330) - sucre - BEURRE pâtissier 5% - ŒUFS entiers - eau - poudres à lever : E450 et E500 - sel Traces de FRUITS À COQUE et de SOJA.
FAQ
Which is healthier: Tarte aux framboises or Tarte aux framboises?
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?
Tarte aux framboises has fewer calories: 239 kcal versus 240 kcal per 100 g.
Which has less sugar?
Tarte aux framboises has less sugar: 23.4 g versus 27 g per 100 g.