Baguette
Breads & baking
- 272kcal
- 10.8 gprotein
- 2.2 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 10.8 g
- Fat 2.4 g
- Carbohydrate 51.9 g
- Water and other 34.9 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium602 mg · 26% · #28 of 258
- Potassium117 mg · 2% · #209 of 256
- Calcium52 mg · 4% · #99 of 258
- Iron3.9 mg · 22% · #52 of 259
- Magnesium32 mg · 8% · #98 of 256
- Zinc1 mg · 9% · #100 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate123 µg · 31% · #30 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1920A Seine department regulation used the name baguette for a particular bread.France
Used in GlobeCooks dishes from: Europe (3)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More breads & baking
Nutrients: USDA FoodData Central (food 172675), public domain. Identity: Wikidata Q208172. Compiled by GlobeCooks.