Vitagrain vs Baguette rústica toast & ready
Overall, Vitagrain has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Vitagrain | Baguette rústica toast & rea... |
|---|---|---|
| Nutri-Score | a | c |
| NOVA group | 4 | 4 |
| Calories | 279 kcal | 258 kcal |
| Fat | 10.3 g | 5.4 g |
| Saturated fat | 1.1 g | 0.9 g |
| Sugars | 1.7 g | 5 g |
| Salt | 1.1 g | 1.3 g |
| Fiber | 8.9 g | — |
| Protein | 16.2 g | 2.3 g |
| Additives | 2 | 5 |
| Allergens | Gluten, Soybeans | Eggs |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Baguette rústica toast & ready has 48% less fat (5.4 g vs 10.3 g).
- Vitagrain has 66% less sugar (1.7 g vs 5 g).
- Vitagrain has 86% more protein (16.2 g vs 2.3 g).
- Vitagrain has the better Nutri-Score.
- Only Vitagrain lists: Gluten, Soybeans.
- Only Baguette rústica toast & ready lists: Eggs.
Ingredients
Vitagrain
mezcla de cereales y semillas (45%) (semillas de lino, girasol y soja, gluten de trigo, fibra de trigo y centeno, copos de avena), agua, harina de trigo integral, levadura, sal, conservadores (E-282, E-200). Puede contener trazas de sésamo y mostaza.
Baguette rústica toast & ready
Water, rice flour, rice starch, tapioca starch, psyllium fiber, sunflower oil, sugar, deshydrated inactive rice sourdough, thickeners: E464, guar gum; yeast, salt, emulsifiers: E471, preservatives: E281, E202, flavours. May contain traces of EGG.
FAQ
Which is healthier: Vitagrain or Baguette rústica toast & ready?
Overall, Vitagrain 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?
Baguette rústica toast & ready has fewer calories: 258 kcal versus 279 kcal per 100 g.
Which has less sugar?
Vitagrain has less sugar: 1.7 g versus 5 g per 100 g.