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AI illustration of Baguette (shop-bought)
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Baguette (shop-bought)

A quarter of a shop-bought baguette as a separate portion of bread, about 65 g.

1 min1 servingFinal yield 65 g

  • Vegetarian
  • Low in lactose

Derived from ingredients – check the package label. Less suited for breakfast, for lunch, for dinner, as a snack. Estimate based on the type of dish.

Ready-made variant of the recipe Baguette (baguette de tradition). Nutrition corresponds to the ready-made product.

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Ingredients

  • 65 gBread, French or Vienna

Allergens

Contains: Gluten

May contain: Egg, Soy, Milk, Sesame

Derived from ingredients – check the package label.

Method

  1. Cut the baguette into quarters and serve fresh.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Food data sources

  • USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal

Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
176.8 kcal
Protein
7 g
Fat
1.6 g
Total carbohydrate (by difference)
33.7 g
Total dietary fibre (USDA)
1.4 g
Saturated fatty acids
0.34 g
Sodium
391.3 mg
Salt (sodium × 2.5)
0.98 g

Per serving

Energy from macronutrients
Protein: 7 g, 16%Fat: 1.6 g, 8%Total carbohydrate (by difference): 33.7 g, 76%176.8 kcalper serving
  • Protein7 g16%
  • Fat1.6 g8%
  • Total carbohydrate (by difference)33.7 g76%

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Energy
176.8 kcal
Protein
7 g
Fat
1.6 g
Total carbohydrate (by difference)
33.7 g
Total dietary fibre (USDA)
1.4 g
Saturated fatty acids
0.34 g
Sodium
391.3 mg
Salt (sodium × 2.5)
0.98 g

Per 100 g of finished food

Energy
272 kcal
Protein
10.8 g
Fat
2.4 g
Total carbohydrate (by difference)
51.9 g
Total dietary fibre (USDA)
2.2 g
Saturated fatty acids
0.53 g
Sodium
602 mg
Salt (sodium × 2.5)
1.5 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations
  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Some process effects could not be resolved in this calculation.