Garlic baguettes vs Fullkornspita
Overall, Fullkornspita has the better nutritional profile on the measures we compare. It wins on 10 of our comparison points versus 0.
Nutrition per 100 g
| Nutrient | Garlic baguettes | Fullkornspita |
|---|---|---|
| Nutri-Score | d | a |
| NOVA group | 4 | 3 |
| Calories | 305 kcal | 242 kcal |
| Fat | 13 g | 1.4 g |
| Saturated fat | 8.2 g | 0.3 g |
| Sugars | 2.5 g | 2 g |
| Salt | 1 g | 0 g |
| Fiber | 2.6 g | 6.7 g |
| Protein | 6.8 g | 8.9 g |
| Additives | 1 | 1 |
| Allergens | Gluten, Milk | Gluten |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Fullkornspita has 21% fewer calories (242 kcal vs 305 kcal).
- Fullkornspita has 89% less fat (1.4 g vs 13 g).
- Fullkornspita has 96% less saturated fat (0.3 g vs 8.2 g).
- Fullkornspita has 20% less sugar (2 g vs 2.5 g).
- Fullkornspita has no salt, while Garlic baguettes has 1 g.
- Fullkornspita has 61% more fiber (6.7 g vs 2.6 g).
- Fullkornspita has 24% more protein (8.9 g vs 6.8 g).
- Fullkornspita has the better Nutri-Score.
- Fullkornspita is less processed (lower NOVA group).
- Only Garlic baguettes lists: Milk.
Ingredients
Garlic baguettes
baguette (wheat flour, water, wheat semolina, yeast, salt, rye flour, malted wheat flour, wheat gluten), 20% filling (15% butter, onions, garlic, salt, starch, parsley, acidifier: citric acid, natural garlic flavouring)
Fullkornspita
whole-wheat flour 39%, wheat flour, water, yeast, salt added iodine, sugar, painted wheat flour, flour treatment agent (E300).
FAQ
Which is healthier: Garlic baguettes or Fullkornspita?
Overall, Fullkornspita 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?
Fullkornspita has fewer calories: 242 kcal versus 305 kcal per 100 g.
Which has less sugar?
Fullkornspita has less sugar: 2 g versus 2.5 g per 100 g.