Garlic Bread
Moderate nutritional value
Bread spread with garlic butter and baked until crisp.
Garlic bread is a baguette or Italian loaf spread with butter mixed with crushed garlic and parsley, then baked until the crust is crisp. It is mostly refined carbohydrate and fat, including saturated fat from the butter, and it is fairly high in sodium. Two slices (80 g) come to about 280 kcal, so one slice next to soup or salad keeps the meal lighter.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 8.4g | 15.0% |
| Fat | 17g | 24.3% |
| Carbs | 42g | 14.0% |
| Simple Sugars | 14.7g | Estimate |
| Complex Carbs | 24.8g | Estimate |
| Fiber | 2.5g | 10.0% |
| Water | 32g | 1.3% |
| Calories | 350 | 15.6% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 9.81 | g | 49.1% |
| Monounsaturated | 4.65 | g | 18.6% |
| Polyunsaturated | 1.24 | g | 9.5% |
| Omega-3 | 0.372 | g | Estimate |
| Omega-6 | 0.868 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 2.57 | mg |
| Vitamin E | 0.59 | mg |
| Selenium | 22.8 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 116 | mcg | 12.9% |
| vitamin B1 | 0.2 | mg | 16.7% |
| vitamin B2 | 0.081 | mg | 6.2% |
| vitamin B3 | 1.6 | mg | 10.0% |
| vitamin B6 | 0.12 | mg | 7.1% |
| vitamin B9 | 20.5 | mcg | 5.1% |
| vitamin B12 | 0.027 | mcg | 1.1% |
| vitamin C | 2.57 | mg | 2.9% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 0.594 | mg | 4.0% |
| vitamin K | 37.3 | mcg | 31.1% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 57.1 | mg | 5.7% |
| iron | 1.28 | mg | 7.1% |
| magnesium | 27.6 | mg | 6.9% |
| phosphorus | 92.9 | mg | 13.3% |
| potassium | 125 | mg | 4.8% |
| sodium | 517 | mg | 22.5% |
| zinc | 0.893 | mg | 8.1% |
| copper | 0.136 | mg | 15.1% |
| manganese | 0.52 | mg | 22.6% |
| selenium | 22.8 | mcg | 41.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 180 | mg | 25.7% | 76% |
| Isoleucine | 325 | mg | 23.2% | 74% |
| Leucine | 585 | mg | 21.4% | 65% |
| Lysine limiting | 218 | mg | 10.4% | 31% |
| Methionine | 323 | mg | 30.8% | 95% |
| Phenylalanine | 644 | mg | 36.8% | 107% |
| Threonine | 240 | mg | 22.9% | 65% |
| Tryptophan | 97 | mg | 34.6% | 100% |
| Valine | 369 | mg | 20.3% | 63% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Baguette 1 (250 g)
- Butter, softened 60 g
- Garlic 4 cloves
- Fresh parsley, chopped 2 tbsp
- Dried oregano 1/2 tsp
- Salt a pinch
Instructions
- 1
Heat the oven to 200C.
- 2
Crush or finely grate the garlic and mash it into the softened butter with the parsley, oregano and salt.
- 3
Cut the baguette into 2 cm slices, stopping just short of the bottom crust so the loaf holds together.
- 4
Spread the garlic butter between the slices and thinly over the top.
- 5
Wrap the loaf in foil and bake for 10 minutes.
- 6
Open the foil and bake for 5 minutes more, until the top is golden and crisp.
- 7
Pull the slices apart and serve hot.