Viande Haché pur boeuf viande bovine française 15% MG, sachet de500g vs Steak haché boeuf 15%MG (2)
Overall, Steak haché boeuf 15%MG (2) has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 0.
Viande Haché pur boeuf viande bovine française 15% MG, sachet de500g
Steak haché boeuf 15%MG (2)
Nutrition per 100 g
| Nutrient | Viande Haché pur boeuf viand... | Steak haché boeuf 15%MG (2) |
|---|---|---|
| Nutri-Score | c | c |
| NOVA group | — | 1 |
| Calories | 212 kcal | 209 kcal |
| Fat | 15 g | 14.1 g |
| Saturated fat | 6.5 g | 5.7 g |
| Sugars | 0.5 g | 0 g |
| Salt | 0.2 g | 0.1 g |
| Fiber | 0.5 g | — |
| Protein | 19 g | 20.2 g |
| Additives | 0 | 0 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Steak haché boeuf 15%MG (2) has 12% less saturated fat (5.7 g vs 6.5 g).
- Steak haché boeuf 15%MG (2) has no sugar, while Viande Haché pur boeuf viande bovine française 15% MG, sachet de500g has 0.5 g.
Ingredients
Viande Haché pur boeuf viande bovine française 15% MG, sachet de500g
100% viande bovine (origine : France) pourcentage de matières grasses inférieur à 15. Rapport collagène sur protéines de viande inférieur à 15%.
Steak haché boeuf 15%MG (2)
Viande de bœuf* (France) 100% *Issu de l'agriculture biologique. Issu d'une filière labellisée Équitable en France
FAQ
Which is healthier: Viande Haché pur boeuf viande bovine française 15% MG, sachet de500g or Steak haché boeuf 15%MG (2)?
Overall, Steak haché boeuf 15%MG (2) 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?
Steak haché boeuf 15%MG (2) has fewer calories: 209 kcal versus 212 kcal per 100 g.
Which has less sugar?
Steak haché boeuf 15%MG (2) has less sugar: 0 g versus 0.5 g per 100 g.