Gâche tranchée vs La gâche tranchée
Overall, La gâche tranchée has the better nutritional profile on the measures we compare. It wins on 3 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Gâche tranchée | La gâche tranchée |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 4 | 4 |
| Calories | 373 kcal | 341 kcal |
| Fat | 16 g | 12 g |
| Saturated fat | 11 g | 7.4 g |
| Sugars | 12 g | 12 g |
| Salt | 0.9 g | 1.1 g |
| Fiber | 1.8 g | 0 g |
| Protein | 7.2 g | 8.1 g |
| Additives | 0 | 1 |
| 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
- La gâche tranchée has 25% less fat (12 g vs 16 g).
- La gâche tranchée has 33% less saturated fat (7.4 g vs 11 g).
- Gâche tranchée has 100% more fiber (1.8 g vs 0 g).
- La gâche tranchée has 11% more protein (8.1 g vs 7.2 g).
Ingredients
Gâche tranchée
Farine de _blé_* 42%, levain* (eau, farine de _blé_* 6,4%, gluten de _blé_*), sucre*, beurre concentré* 12% (soit 15% en beurre reconstitué) (contient _lait_), _œufs_ frais* 11%, crème fraîche* 6% (contient _lait_), levure*, sel marin gris*, _lait_ entier*, arômes naturels de vanille (contient _blé_ et alcool), gluten de _blé_*. * Ingrédients d'origine France.
La gâche tranchée
Farine de blé 55%,sucre, beurre frais 10%, œuf entier frais 7,8%, eau, crème fraîche 3%, levure, sel, arômes naturels (contient alcool), gluten de blé, eau de vie, protéines de lait, levure désactivée, colorant : E160a.
FAQ
Which is healthier: Gâche tranchée or La gâche tranchée?
Overall, La gâche tranchée 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?
La gâche tranchée has fewer calories: 341 kcal versus 373 kcal per 100 g.
Which has less sugar?
Gâche tranchée has less sugar: 12 g versus 12 g per 100 g.