Velouté de tomates vs Velouté tomates & basilic
Overall, Velouté de tomates has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 2.
Nutrition per 100 ml
| Nutrient | Velouté de tomates | Velouté tomates & basilic |
|---|---|---|
| Nutri-Score | b | b |
| NOVA group | 4 | 3 |
| Calories | 36 kcal | 41 kcal |
| Fat | 0.6 g | 0.9 g |
| Saturated fat | 0.3 g | 0.5 g |
| Sugars | 3.4 g | 4 g |
| Salt | 0.6 g | 0.5 g |
| Fiber | 0.5 g | 1.3 g |
| Protein | 0.9 g | 1 g |
| Additives | 0 | 0 |
| Allergens | Gluten, Milk | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Velouté de tomates has 12% fewer calories (36 kcal vs 41 kcal).
- Velouté de tomates has 33% less fat (0.6 g vs 0.9 g).
- Velouté de tomates has 15% less sugar (3.4 g vs 4 g).
- Velouté tomates & basilic has 62% more fiber (1.3 g vs 0.5 g).
- Velouté tomates & basilic is less processed (lower NOVA group).
- Only Velouté de tomates lists: Gluten.
Ingredients
Velouté de tomates
Jus de tomate à base de concentré 57%, eau, amidon, sucre, lait écrémé en poudre, sel, beurre concentré, arômes naturels (contient lait), huile de colza, arômes naturels de poivre et de thym. Peut contenir des traces de soja, céleri, moutarde, sésame, arachides, lupin, fruits à coque, œuf, blė (gluten).
Velouté tomates & basilic
Purée de tomates reconstituée 72%, eau, oignons réhydratés, crème (dont lait), amidon de maïs, sucre, basilic 0,6%, sel, ail, origan.
FAQ
Which is healthier: Velouté de tomates or Velouté tomates & basilic?
Overall, Velouté de tomates 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?
Velouté de tomates has fewer calories: 36 kcal versus 41 kcal per 100 g.
Which has less sugar?
Velouté de tomates has less sugar: 3.4 g versus 4 g per 100 g.