Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce vs Classic Uncured Pepperoni Pizza
Wondering which one to pick? We analyzed the nutritional profile, ingredients, and vegan status to help you decide.
Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce
Classic Uncured Pepperoni Pizza
The Verdict: Which is Better?
When placing Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce and Classic Uncured Pepperoni Pizza 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.
Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce is the more energy-dense option here, packing 17 more calories per 100g than Classic Uncured Pepperoni Pizza. If you are looking for sustained energy or fueling a workout, this higher caloric density might be an advantage.
However, watch out for the sugar content. Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce contains significantly more sugar (6.45g) compared to the milder Classic Uncured Pepperoni Pizza (0.787g). If you are monitoring your insulin levels or trying to cut down on sweets, Classic Uncured Pepperoni Pizza is undeniably the healthier pick.
Frequently Asked Questions
Which is healthier: Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce or Classic Uncured Pepperoni Pizza?
It depends on your goals. Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce has 363 calories, while Classic Uncured Pepperoni Pizza has 346 calories. Check the detailed table above for sugar and fat content.
Is Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce vegan?
No, Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce is not certified vegan.
What is the calorie difference between Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce and Classic Uncured Pepperoni Pizza?
There is a difference of 17 calories per 100g between the two products.
