Comparison

Yaourt à la grecque Stracciatella vs Stracciatella

Overall, Stracciatella has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 0.

Nutrition per 100 g

NutrientYaourt à la grecque Straccia...Stracciatella
Nutri-Score c c
NOVA group 4 4
Calories 150 kcal 116 kcal
Fat 8.6 g 5.7 g
Saturated fat 5.6 g 3.7 g
Sugars 15 g 11.8 g
Salt 0.1 g 0.1 g
Fiber 0.5 g 0.3 g
Protein 2.5 g 3 g
Additives11
AllergensMilkMilk

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

Key differences

  • Stracciatella has 23% fewer calories (116 kcal vs 150 kcal).
  • Stracciatella has 34% less fat (5.7 g vs 8.6 g).
  • Stracciatella has 34% less saturated fat (3.7 g vs 5.6 g).
  • Stracciatella has 21% less sugar (11.8 g vs 15 g).
  • Stracciatella has 17% more protein (3 g vs 2.5 g).

Ingredients

Yaourt à la grecque Stracciatella

Lait entier pasteurisé 63,2%, crème pasteurisée 15,7%, Sucre 12,2%, eau, copeaux de chocolat 2,3 % (pâte de cacao, beurre de cacao, sucre), amidon, protéines de lait, épaississant: pectines, jus de citron concentré, ferments lactiques.

Stracciatella

yoghurt mild with 16% preparation with chocolate chips, 5% fat in the milk content, : yoghurt mild, water, sugar, 2.4% chocolate chips (cocoa mass cocoa butter, sugar), modified starch, natural flavor rainforest alliance certifiedm, also store after opening in chtank and deflect within 3 days, net below 8 °c minimum shelf life until: see lid,

FAQ

Which is healthier: Yaourt à la grecque Stracciatella or Stracciatella?

Overall, Stracciatella 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?

Stracciatella has fewer calories: 116 kcal versus 150 kcal per 100 g.

Which has less sugar?

Stracciatella has less sugar: 11.8 g versus 15 g per 100 g.

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