Comparison

Tourtons epinards vs Endive

Overall, Endive has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 2.

Nutrition per 100 g

NutrientTourtons epinardsEndive
Nutri-Score d a
NOVA group 4 1
Calories 262 kcal 20 kcal
Fat 14.8 g 0.3 g
Saturated fat 3.9 g 0 g
Sugars 1.8 g 2.4 g
Salt 1.5 g 0 g
Fiber — 1.1 g
Protein 6 g 1.2 g
Additives20
AllergensFish, Gluten, Milk, Mustard, SoybeansNone listed

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

Key differences

  • Endive has 92% fewer calories (20 kcal vs 262 kcal).
  • Endive has 98% less fat (0.3 g vs 14.8 g).
  • Endive has 100% less saturated fat (0 g vs 3.9 g).
  • Tourtons epinards has 25% less sugar (1.8 g vs 2.4 g).
  • Endive has 99% less salt (0 g vs 1.5 g).
  • Tourtons epinards has 80% more protein (6 g vs 1.2 g).
  • Endive has the better Nutri-Score.
  • Endive is less processed (lower NOVA group).
  • Only Tourtons epinards lists: Fish, Gluten, Milk, Mustard, Soybeans.

Ingredients

Tourtons epinards

Épinards 44%, farine de blé, oignons, eau, pomme de terre, oeufs fromage (fécule de pomme de terre), margarine (graisse de palme RSPO, eau huile de colza, émulsifiant: mono-et diglycérides d'acides gras, acidifiant: acide citrique), crème, huile de tournesol, sel, beurre, ail, poivre. Susceptible de contenir du céleri, anchois, soja, nolsette, moutarde. Préparation: 6 minutes à four chaud, ou à la poêle sans matière grasse Conservation: entre 0 et +4°c.

Endive

Endive

FAQ

Which is healthier: Tourtons epinards or Endive?

Overall, Endive 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?

Endive has fewer calories: 20 kcal versus 262 kcal per 100 g.

Which has less sugar?

Tourtons epinards has less sugar: 1.8 g versus 2.4 g per 100 g.

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