Pastry, croissant - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Cakes, pastry etc.

Pastry, croissant

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total7.6 %
   Fat, total49.5 %
   Carbohydrate, total42.9 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Protein, total7.9g
Fat, total23.1g
   saturated fatty acids8g
   monounsaturated fatty acids9.5g
   polyunsaturated fatty acids3.9g
Carbohydrate, total44.7g
   carbohydrate, available42.2g
   dietary fibre2.5g

Vitamin A257RE
Vitamin D1.5μg
Vitamin E1.1aTE
Vitamin B1, thiamin0.132mg
Vitamin B2, riboflavin0.11mg
Niacin equivalents0.8NE
Vitamin B60.051mg
Vitamin B120μg
Vitamin C0mg

Sodium, Na564mg
Potassium, K112mg
Calcium, Ca36.4mg
Magnesium, Mg15.6mg
Phosphorus, P91mg
Iron, Fe0.98mg
Zinc, Zn0.524mg
Iodine, I5.9μg
Selenium, Se1μg

C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.298g
C 16:05.67g
C 18:01.69g
C 20:00.199g
C 22:00.099g
C 24:00g
C 14:10g
C 16:10.099g
C 18:1, n-99.15g
C 18:1, cis n-70g
C 20:1, n-110.199g
C 22:1, n-90.099g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-63.18g
C 18:3, n-30.696g
C 18:4, n-30g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0.099g

Sums lipids
Sum saturated7.95g
Sum monounsaturated9.54g
Sum polyunsaturated3.88g
Sum n-3 fatty acids0.696g
Sum n-6 fatty acids3.18g

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1132