Canadian Bacon & Egg Breakfast Croissant Pizza vs Sea salt tortilla strips, sea salt
Wondering which one to pick? We analyzed the nutritional profile, ingredients, and vegan status to help you decide.

Canadian Bacon & Egg Breakfast Croissant Pizza

Sea salt tortilla strips, sea salt
The Verdict: Which is Better?
When placing Canadian Bacon & Egg Breakfast Croissant Pizza and Sea salt tortilla strips, sea salt side-by-side, the nutritional differences become quite clear. Both products cater to specific dietary needs, but picking the right one depends on whether you are prioritizing weight loss, muscle gain, or clean eating.
For calorie-conscious consumers, Canadian Bacon & Egg Breakfast Croissant Pizza is the clear winner. With 245 fewer calories per 100g than its competitor, it allows for more volume while keeping your energy intake in check.
However, watch out for the sugar content. Canadian Bacon & Egg Breakfast Croissant Pizza contains significantly more sugar (4.25g) compared to the milder Sea salt tortilla strips, sea salt (0g). If you are monitoring your insulin levels or trying to cut down on sweets, Sea salt tortilla strips, sea salt is undeniably the healthier pick.
Looking to build muscle? Canadian Bacon & Egg Breakfast Croissant Pizza offers a protein boost with 9.65g per 100g, outperforming Sea salt tortilla strips, sea salt in this category.
Frequently Asked Questions
Which is healthier: Canadian Bacon & Egg Breakfast Croissant Pizza or Sea salt tortilla strips, sea salt?
It depends on your goals. Canadian Bacon & Egg Breakfast Croissant Pizza has 255 calories, while Sea salt tortilla strips, sea salt has 500 calories. Check the detailed table above for sugar and fat content.
Is Canadian Bacon & Egg Breakfast Croissant Pizza vegan?
No, Canadian Bacon & Egg Breakfast Croissant Pizza is not certified vegan.
What is the calorie difference between Canadian Bacon & Egg Breakfast Croissant Pizza and Sea salt tortilla strips, sea salt?
There is a difference of 245 calories per 100g between the two products.




