Garlic Baguettes
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 354 kcal | 18% |
| Fat | 16.6 g | 24% |
| of which saturates | 10.1 g | 51% |
| Carbohydrate | 42.0 g | 16% |
| of which sugars | 4.1 g | 5% |
| Fibre | 2.1 g | — |
| Protein | 8.1 g | 16% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
baguette (fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, yeast, salt, calcium propionate, ascorbic acid), garlic and parsley butter 23% (unsalted butter 82% (milk), garlic purée 14%, parsley 2.5%, salt, concentrated lemon juice).
- E282calcium propionatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
100% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Garlic baguettes” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Baguettes”: 0.78 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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