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Garlic Baguettes - Asda - 340g

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Garlic Baguettes - Asda - 340g

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Barcode: 5054070691137 (EAN / EAN-13)

Common name: Part baked baguettes filled with garlic and herb spread

Quantity: 340g

Packaging: Plastic, Wrapper

Brands: Asda

Categories: Snacks, Salty snacks, Appetizers, Garlic breads, Garlic baguettes

Labels, certifications, awards: Vegetarian, No artificial flavors, No artificial colors, No artificial colours or flavours, No hydrogenated fats

Stores: Asda

Countries where sold: United Kingdom

Matching with your preferences

Health

Ingredients

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    29 ingredients

    Bread 74% (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Water, Yeast, Salt, Flour Treatment Agent (Ascorbic Acid)), Unsalted Butter 11% (Milk), Margarine 11% (Rapeseed Oil, Palm Oil, Water, Salt, Emulsifier (Mono - and Diglycerides of Fatty Acids), Flavouring, Colour (Beta Carotene)), Garlic Purée 2.7%, Parsley, Salt.
    Allergens: Gluten, Milk
    Traces: Sesame seeds

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E160a - Carotene
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Unsalted butter, Milk
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    Vegetarian

    No non-vegetarian ingredients detected

    Unrecognized ingredients: Bread, Iron, Thiamin, Thiamin, Margarine
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Bread 74%, Fortified Wheat Flour (_Wheat_ Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Water, Yeast, Salt, Flour Treatment Agent (Ascorbic Acid), Unsalted Butter 11% (_Milk_), Margarine 11% (Rapeseed Oil, Palm Oil, Water, Salt, Emulsifier (mono- and Diglycerides of Fatty Acids), Flavouring, Colour (Beta Carotene)), Garlic Purée 2.7%, Parsley, Salt
    1. Bread -> en:bread - percent: 74
    2. Fortified Wheat Flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes
      1. _Wheat_ Flour -> en:wheat-flour - vegan: yes - vegetarian: yes
      2. Calcium Carbonate -> en:e170i - vegan: maybe - vegetarian: maybe
      3. Iron -> en:iron
      4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe
        1. B3 -> en:e375 - vegan: maybe - vegetarian: maybe
      5. Thiamin -> en:thiamin
        1. B1 -> en:thiamin
    3. Water -> en:water - vegan: yes - vegetarian: yes
    4. Yeast -> en:yeast - vegan: yes - vegetarian: yes
    5. Salt -> en:salt - vegan: yes - vegetarian: yes
    6. Flour Treatment Agent -> en:flour-treatment-agent
      1. Ascorbic Acid -> en:e300 - vegan: yes - vegetarian: yes
    7. Unsalted Butter -> en:unsalted-butter - vegan: no - vegetarian: yes - percent: 11
      1. _Milk_ -> en:milk - vegan: no - vegetarian: yes
    8. Margarine -> en:margarine - percent: 11
      1. Rapeseed Oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      2. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      3. Water -> en:water - vegan: yes - vegetarian: yes
      4. Salt -> en:salt - vegan: yes - vegetarian: yes
      5. Emulsifier -> en:emulsifier
        1. mono- and Diglycerides of Fatty Acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      6. Flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe
      7. Colour -> en:colour
        1. Beta Carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    9. Garlic Purée -> en:garlic-puree - vegan: yes - vegetarian: yes - percent: 2.7
    10. Parsley -> en:parsley - vegan: yes - vegetarian: yes
    11. Salt -> en:salt - vegan: yes - vegetarian: yes

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 3

    • Proteins: 5 / 5 (value: 9.1, rounded value: 9.1)
    • Fiber: 3 / 5 (value: 3.1, rounded value: 3.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.7, rounded value: 2.7)

    Negative points: 15

    • Energy: 4 / 10 (value: 1526, rounded value: 1526)
    • Sugars: 0 / 10 (value: 2.7, rounded value: 2.7)
    • Saturated fat: 8 / 10 (value: 8.3, rounded value: 8.3)
    • Sodium: 3 / 10 (value: 312, rounded value: 312)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: 12 (15 - 3)

    Nutri-Score: D

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    Sugars in low quantity (2.7%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt in moderate quantity (0.78%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (42.5g)     		Compared to: Garlic baguettes
    Energy 1,526 kj
    (365 kcal)     		649 kj
    (155 kcal)     		+10%
    Fat 18 g 7.65 g +30%
    Saturated fat 8.3 g 3.53 g +36%
    Carbohydrates 40 g 17 g -6%
    Sugars 2.7 g 1.15 g -1%
    Fiber 3.1 g 1.32 g +40%
    Proteins 9.1 g 3.87 g +18%
    Salt 0.78 g 0.332 g -16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.7 % 2.7 %
Serving size: 42.5g

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by swipe-studio
Last edit of product page on by kiliweb.
Product page also edited by alia, openfoodfacts-contributors, packbot, teolemon, yuka.sY2b0xO6T85zoF3NwEKvlnYcDevUgGrvKwfkwFOV3emrdbDCceBLy7KgaKo.

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