Comparison

Tomato & olive vs Sauce tomate aux olives Leccino

Overall, Sauce tomate aux olives Leccino has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 2.

Nutrition per 100 g

NutrientTomato & oliveSauce tomate aux olives Lecc...
Nutri-Score c b
NOVA group 3 4
Calories 233 kcal 73 kcal
Fat 22.8 g 5.2 g
Saturated fat 2.6 g 0.8 g
Sugars 3.3 g 4.3 g
Salt 1.2 g 1.1 g
Fiber 2.2 g 2.4 g
Protein 1.2 g 1.3 g
Additives10
AllergensNone listedNone listed

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

Key differences

  • Sauce tomate aux olives Leccino has 69% fewer calories (73 kcal vs 233 kcal).
  • Sauce tomate aux olives Leccino has 77% less fat (5.2 g vs 22.8 g).
  • Sauce tomate aux olives Leccino has 69% less saturated fat (0.8 g vs 2.6 g).
  • Tomato & olive has 23% less sugar (3.3 g vs 4.3 g).
  • Sauce tomate aux olives Leccino has the better Nutri-Score.
  • Tomato & olive is less processed (lower NOVA group).

Ingredients

Tomato & olive

2027 L6103 Tomato sauce with black and green olives Ingredients 38% Black and Green Olives, 32% Tomato Fue Sunflower Oil Water, Olive Oil, Basil, Onions, Suga Capers Garlic Acidity Regulator: Lactic Acid: Flavouring Chili Pepper, Black Pepper.

Sauce tomate aux olives Leccino

Tomatenpulp 70%, tomatenconcentraat 12%, zwarte olijven 7%, groene olijven 7%, olijfolie, suiker, kappertjes, ui, natuurlijk aroma, zout, knoflook.

FAQ

Which is healthier: Tomato & olive or Sauce tomate aux olives Leccino?

Overall, Sauce tomate aux olives Leccino 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?

Sauce tomate aux olives Leccino has fewer calories: 73 kcal versus 233 kcal per 100 g.

Which has less sugar?

Tomato & olive has less sugar: 3.3 g versus 4.3 g per 100 g.

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