Vollkornbrot vs Wholemeal No Added Sugar
Overall, Vollkornbrot has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Vollkornbrot | Wholemeal No Added Sugar |
|---|---|---|
| Nutri-Score | a | a |
| NOVA group | 3 | 4 |
| Calories | 211 kcal | 257 kcal |
| Fat | 1.7 g | 2.5 g |
| Saturated fat | 0.3 g | 0.4 g |
| Sugars | 4.9 g | 2.5 g |
| Salt | 1 g | 1 g |
| Fiber | 10 g | 6.3 g |
| Protein | 6.8 g | 10.5 g |
| Additives | 0 | 5 |
| Allergens | Gluten | Gluten, Soybeans |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Vollkornbrot has 18% fewer calories (211 kcal vs 257 kcal).
- Vollkornbrot has 33% less fat (1.7 g vs 2.5 g).
- Wholemeal No Added Sugar has 49% less sugar (2.5 g vs 4.9 g).
- Vollkornbrot has 37% more fiber (10 g vs 6.3 g).
- Wholemeal No Added Sugar has 35% more protein (10.5 g vs 6.8 g).
- Vollkornbrot is less processed (lower NOVA group).
- Only Wholemeal No Added Sugar lists: Soybeans.
Ingredients
Vollkornbrot
Eau, farine de SEIGLE complet (25%), SEIGLE intégral (11,5%), farine complète de BLÉ farine de BLÉ, levure, levain (2,5%) (eau, farine de SEIGLE, sel), sirop de sucre, sel iodé (sel, iodate de potassium)
Wholemeal No Added Sugar
Wholemeal Wheat Flour, Water, Yeast, Vegetable Oils (Rapeseed and Sustainable Palm), Salt, Wheat Gluten, Emulsifiers: E471, E481, E472e; Soya Flour, Preservative: Calcium Propionate; Flour Treatment Agent: Ascorbic Acid (Vitamin C)
FAQ
Which is healthier: Vollkornbrot or Wholemeal No Added Sugar?
Overall, Vollkornbrot 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?
Vollkornbrot has fewer calories: 211 kcal versus 257 kcal per 100 g.
Which has less sugar?
Wholemeal No Added Sugar has less sugar: 2.5 g versus 4.9 g per 100 g.