Vegetarischer Linsen-Eintopf vs Linseneintopf
Overall, Linseneintopf has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Vegetarischer Linsen-Eintopf | Linseneintopf |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | 4 | 4 |
| Calories | 69 kcal | 64 kcal |
| Fat | 0.9 g | 1.1 g |
| Saturated fat | 0.1 g | 0.1 g |
| Sugars | 1.5 g | 1 g |
| Salt | 1 g | 1 g |
| Fiber | 1.8 g | 2.8 g |
| Protein | 3.6 g | 3.2 g |
| Additives | 3 | 1 |
| Allergens | Mustard | Celery, Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Linseneintopf has 33% less sugar (1 g vs 1.5 g).
- Linseneintopf has 35% more fiber (2.8 g vs 1.8 g).
- Vegetarischer Linsen-Eintopf has 11% more protein (3.6 g vs 3.2 g).
- Only Vegetarischer Linsen-Eintopf lists: Mustard.
- Only Linseneintopf lists: Celery, Gluten.
Ingredients
Vegetarischer Linsen-Eintopf
Wasser, gekochte Linsen 33%, Kartoffeln 7,7%, Möhren 7,0%, modifizierte Stärke, Salz, Senf (Wasser, Senfsaaten, Branntweinessig, Salz, Gewürze), Rapsöl, Tomatenmark, Zucker, Aromen, Hefeextrakt, Wein-Branntweinessig, Petersilie, färbender Paprikaextrakt, Antioxidationsmittel: Ascorbinsäure, Säuerungsmittel: Citronensäure, Raucharoma.
Linseneintopf
Wasser, Linsen 30 %, Kartoffeln, Karotten, Zwiebeln, Tomatenmark, Meersalz, Sonnenblumenöl, Stärke, _Weizenmehl_, Verdickungsmittel Guarkernmehl, Rohrohrzucker, Apfelessig, Gewürze (enthalten _Sellerie_), Kräuter.
FAQ
Which is healthier: Vegetarischer Linsen-Eintopf or Linseneintopf?
Overall, Linseneintopf 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?
Linseneintopf has fewer calories: 64 kcal versus 69 kcal per 100 g.
Which has less sugar?
Linseneintopf has less sugar: 1 g versus 1.5 g per 100 g.