Brioche tressée pur beurre et au levain vs Gâche tranchée
Neither product is clearly better overall — it depends on what matters most to you.
Nutrition per 100 g
| Nutrient | Brioche tressée pur beurre e... | Gâche tranchée |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 3 | 4 |
| Calories | 385 kcal | 354 kcal |
| Fat | 16 g | 12 g |
| Saturated fat | 9.7 g | 7.8 g |
| Sugars | 15 g | 13 g |
| Salt | 0.9 g | 1.1 g |
| Fiber | 3.8 g | 1.6 g |
| Protein | 9.7 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
- Gâche tranchée has 25% less fat (12 g vs 16 g).
- Gâche tranchée has 20% less saturated fat (7.8 g vs 9.7 g).
- Gâche tranchée has 13% less sugar (13 g vs 15 g).
- Brioche tressée pur beurre et au levain has 58% more fiber (3.8 g vs 1.6 g).
- Brioche tressée pur beurre et au levain has 21% more protein (9.7 g vs 7.7 g).
- Brioche tressée pur beurre et au levain is less processed (lower NOVA group).
Ingredients
Brioche tressée pur beurre et au levain
Farine de blé (gluten), oeufs frais, beurre 15%, sucre, levain 3,5% (farine de blé, eau), rhum, levure, sel.
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 tressée pur beurre et au levain or Gâche tranchée?
Neither product is clearly better overall — it depends on what matters most to you. 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 385 kcal per 100 g.
Which has less sugar?
Gâche tranchée has less sugar: 13 g versus 15 g per 100 g.