Brioche tranchée BIO vs Gâche tranchée
Overall, Brioche tranchée BIO has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Brioche tranchée BIO | Gâche tranchée |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 3 | 4 |
| Calories | 358 kcal | 354 kcal |
| Fat | 12.7 g | 12 g |
| Saturated fat | 8.4 g | 7.8 g |
| Sugars | 10.5 g | 13 g |
| Salt | 1.1 g | 1.1 g |
| Fiber | 2.8 g | 1.6 g |
| Protein | 8.8 g | 7.7 g |
| Additives | 0 | 2 |
| Allergens | Eggs, Gluten, Milk | Eggs, Gluten, Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Brioche tranchée BIO has 19% less sugar (10.5 g vs 13 g).
- Brioche tranchée BIO has 43% more fiber (2.8 g vs 1.6 g).
- Brioche tranchée BIO has 13% more protein (8.8 g vs 7.7 g).
- Brioche tranchée BIO is less processed (lower NOVA group).
Ingredients
Brioche tranchée BIO
Farine de blé** 49%, œufs frais** 15%, sucre de canne roux** 12%, beurre** 12% (dont lait), levain (farine de blé**, eau), rhum**, levure, sel marin non raffiné, eau de fleur d'oranger**, infusion de vanille**.**Issus de l'agriculture biologique
Gâche tranchée
Farine de _blé_ 50%, _œufs_ frais 14%, sucre, _beurre_ 10%, _crème_ fraîche 4%, sel, émulsifiant : mono - et diglycérides d'acides gras, levure, gluten de _blé_, arôme naturel (contient alcool), levure désactivée, colorant : caroténoïdes, extrait d'acérola. Peut contenir des traces de soja.
FAQ
Which is healthier: Brioche tranchée BIO or Gâche tranchée?
Overall, Brioche tranchée BIO 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?
Gâche tranchée has fewer calories: 354 kcal versus 358 kcal per 100 g.
Which has less sugar?
Brioche tranchée BIO has less sugar: 10.5 g versus 13 g per 100 g.