Comparison

Tuna & sweetcorn vs Insalatissime zo

Neither product is clearly better overall — it depends on what matters most to you.

Nutrition per 100 g

NutrientTuna & sweetcornInsalatissime zo
Nutri-Score c d
NOVA group 4 3
Calories 273 kcal 216 kcal
Fat 23.3 g 14 g
Saturated fat 1.9 g 2.5 g
Sugars 2.8 g 1 g
Salt 0.7 g 1.5 g
Fiber 1.2 g —
Protein 9.2 g 9.5 g
Additives10
AllergensFishFish, Gluten

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

Key differences

  • Insalatissime zo has 21% fewer calories (216 kcal vs 273 kcal).
  • Insalatissime zo has 40% less fat (14 g vs 23.3 g).
  • Tuna & sweetcorn has 24% less saturated fat (1.9 g vs 2.5 g).
  • Insalatissime zo has 64% less sugar (1 g vs 2.8 g).
  • Tuna & sweetcorn has 55% less salt (0.7 g vs 1.5 g).
  • Tuna & sweetcorn has the better Nutri-Score.
  • Insalatissime zo is less processed (lower NOVA group).
  • Only Insalatissime zo lists: Gluten.

Ingredients

Tuna & sweetcorn

Miettes de thon listao (35%) (Thon (Poisson) Eau· Sel) Mayonnaise (33%) (Huile de colza Eau Jaune d'œuf pasteurisé - Vinaigre Sucre Sel Farine de moutarde) · Mais doux (31%) - Poivre noir moulu· Stabilisant : Gomme xanthane. Pour les allergènes, voir les ingrédients indiqués en gras. IMPORTANT Peut contenir de petites arêtes.

Insalatissime zo

tonno a pinne gialle* 23%, orzo 15,5%, farro 15,5%, olio di semi di mais, lenticchie 8%, carote 8%, peperoni 5%, mais 3%, olio extra vergine di oliva, sale. *Thunnus (neothunnus) albacares.

FAQ

Which is healthier: Tuna & sweetcorn or Insalatissime zo?

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?

Insalatissime zo has fewer calories: 216 kcal versus 273 kcal per 100 g.

Which has less sugar?

Insalatissime zo has less sugar: 1 g versus 2.8 g per 100 g.

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