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2 Garlic Baguettes – Jack's – 338 g

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2 Garlic Baguettes – Jack's – 338 g

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Barcode:
5059944008691(EAN / EAN-13)

Quantity: 338 g

Brands: Jack's

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

Labels, certifications, awards: Vegetarian

Stores: Tesco

Countries where sold: United Kingdom

Matching with your preferences

Health

Nutrition

Nutri-Score D
Lower nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 10
- Discover the new Nutri-Score!
  The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.
  Main improvements:
  Better score for some fatty fish and oils rich in good fats
  Better score for whole products rich in fiber
  Worse score for products containing a lot of salt or sugar
  Worse score for red meat (compared to poultry)
  → Discover all the improvements of the new Nutri-Score
- What is the Nutri-Score?
  
  The Nutri-Score is a logo on the overall nutritional quality of products.
  
  The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
  
  → Learn more about the Nutri-Score
Negative points: 12/55
- Energy
  4/10 points (1425kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Sugar
  0/15 points (1.8g)
  
  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.
- Saturated fat
  5/10 points (5.2g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  3/20 points (0.66g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 0/10
- Fiber
  0/5 points (2.4g)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (3.8%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 10
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  Points for proteins are not counted because the negative points greater than or equal to 11.
  
  Nutritional score: 12 (12 - 0)
  
  Nutri-Score: D

Nutrient levels
- Fat in moderate quantity (15%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (5.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.8%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.66%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Garlic baguettes
Energy	1,425 kj (340 kcal)	+3%
Fat	15 g	+10%
Saturated fat	5.2 g	-17%
Carbohydrates	43 g	+2%
Sugars	1.8 g	-34%
Fiber	2.4 g	+3%
Proteins	7.2 g	-5%
Salt	0.66 g	-26%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	10.825 %

Ingredients

23 ingredients
Wheat Flour (Calcium Carbonate, Iron, Nicotinamide, Thiamin), Water, Margarine (Rapeseed Oil, Palm Oil, Water, Emulsifier (Mono - and Di-Glycerides of Fatty Acids), Flavouring, Colour (Carotenes)), Garlic Purée 3.5%, Salt, Parsley, Yeast, Wheat Flour, Palm Oil, Flour Treatment Agent (Ascorbic Acid).

Allergens: Gluten
- Ingredient information
  - Wheat flour: 51.7% (estimate)
  - — E170i: 27.6% (estimate)
  - — Iron: 12.1% (estimate)
  - — E375: 6.0% (estimate)
  - — Thiamin: 6.0% (estimate)
  - Water: 25.0% (estimate)
  - Margarine: 13.4% (estimate)
  - — Rapeseed oil: 7.0% (estimate)
  - — Palm oil: 3.2% (estimate)
  - — Water: < 2% (estimate)
  - — Emulsifier: < 2% (estimate)
  - —— E471: < 2% (estimate)
  - — Flavouring: < 2% (estimate)
  - — Colour: < 2% (estimate)
  - —— E160a: < 2% (estimate)
  - Garlic puree: 3.5%
  - Salt: < 2% (estimate)
  - Parsley: < 2% (estimate)
  - Yeast: < 2% (estimate)
  - Wheat flour: < 2% (estimate)
  - Palm oil: < 2% (estimate)
  - Flour treatment agent: 4.8% (estimate)
  - — E300: 4.8% (estimate)

Food processing

Ultra-processed foods
5 ultra-processing markers
- Limit ultra-processed foods
  Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases
  
  Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.
  Source: Ultra-processed foods increase noncommunicable chronic disease risk
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:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E300 - Ascorbic acid

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

Palm oil

Ingredients that contain palm oil: Palm oil, Palm oil

Vegan status unknown
Unrecognized ingredients: Iron, Thiamin, Margarine

Vegetarian
No non-vegetarian ingredients detected

Unrecognized ingredients: Iron, Thiamin, Margarine

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
en: _Wheat_ Flour (Calcium Carbonate, Iron, Nicotinamide, Thiamin), Water, Margarine (Rapeseed Oil, Palm Oil, Water, Emulsifier (mono- and DiGlycerides of Fatty Acids), Flavouring, Colour (Carotenes)), Garlic Purée 3.5%, Salt, Parsley, Yeast, Wheat Flour, Palm Oil, Flour Treatment Agent (Ascorbic Acid)
_Wheat_ Flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 13.8733333333333 – percent_max: 89.5

Calcium Carbonate -> en:e170i – vegan: maybe – vegetarian: maybe – percent_min: 3.46833333333333 – percent_max: 89.5

Iron -> en:iron – percent_min: 0 – percent_max: 44.75

Nicotinamide -> en:e375 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 29.8333333333333

Thiamin -> en:thiamin – percent_min: 0 – percent_max: 22.375

Water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 3.5 – percent_max: 46.5

Margarine -> en:margarine – percent_min: 3.5 – percent_max: 32.1666666666667

Rapeseed Oil -> en:rapeseed-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 0.583333333333333 – percent_max: 32.1666666666667

Palm Oil -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_max: 16.0833333333333

Water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 10.7222222222222

Emulsifier -> en:emulsifier – percent_min: 0 – percent_max: 8.04166666666667

mono- and DiGlycerides of Fatty Acids -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 8.04166666666667

Flavouring -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 6.43333333333333

Colour -> en:colour – percent_min: 0 – percent_max: 5.36111111111111

Carotenes -> en:e160a – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 5.36111111111111

Garlic Purée -> en:garlic-puree – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 3.5 – percent: 3.5 – percent_max: 3.5

Salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.66

Parsley -> en:parsley – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11014 – percent_min: 0 – percent_max: 0.66

Yeast -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 0.66

Wheat Flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 0.66

Palm Oil -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_max: 0.66

Flour Treatment Agent -> en:flour-treatment-agent – percent_min: 0 – percent_max: 0.66

Ascorbic Acid -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.66

Environment

Green-Score not computed
Unknown environmental impact

We could not compute the Green-Score of this product as it is missing some data, could you help complete it?

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Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on November 27, 2023, 12:03:32 PM CET by doublah
Last edit of product page on January 13, 2024, 4:03:35 AM CET by doublah.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.

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2 Garlic Baguettes – Jack's – 338 g

2 Garlic Baguettes – Jack's – 338 g

Matching with your preferences

Health

Nutrition

Nutri-Score D

Discover the new Nutri-Score!

What is the Nutri-Score?

Negative points: 12/55

Energy

Sugar

Saturated fat

Salt

Positive points: 0/10

Fiber

Fruits, vegetables and legumes

Details of the calculation of the Nutri-Score

Nutrient levels

Fat in moderate quantity (15%)

Saturated fat in high quantity (5.2%)

Sugars in low quantity (1.8%)

Salt in moderate quantity (0.66%)

Nutrition facts

Ingredients

23 ingredients

Ingredient information

Wheat flour: 51.7% (estimate)

— E170i: 27.6% (estimate)

— Iron: 12.1% (estimate)

— E375: 6.0% (estimate)

— Thiamin: 6.0% (estimate)

Water: 25.0% (estimate)

Margarine: 13.4% (estimate)

— Rapeseed oil: 7.0% (estimate)

— Palm oil: 3.2% (estimate)

— Water: < 2% (estimate)

— Emulsifier: < 2% (estimate)

—— E471: < 2% (estimate)

— Flavouring: < 2% (estimate)

— Colour: < 2% (estimate)

—— E160a: < 2% (estimate)

Garlic puree: 3.5%

Salt: < 2% (estimate)

Parsley: < 2% (estimate)

Yeast: < 2% (estimate)

Wheat flour: < 2% (estimate)

Palm oil: < 2% (estimate)

Flour treatment agent: 4.8% (estimate)

— E300: 4.8% (estimate)

Food processing

Ultra-processed foods

Limit ultra-processed foods

Additives

E160a - Carotene

E300 - Ascorbic acid

E471 - Mono- and diglycerides of fatty acids

Ingredients analysis

Palm oil

Vegan status unknown

Vegetarian

Details of the analysis of the ingredients

Environment

Green-Score not computed

Packaging

Missing packaging information for this product

Transportation

Origins of ingredients

Threatened species

Contains palm oil

Report a problem

Incomplete or incorrect information?

Data sources