Croissant

A light, flaky pastry made from layers of buttery dough, the croissant is a classic French breakfast item, enjoyed plain or filled with ingredients like chocolate or ham and cheese.

245

1 medium pastry

(60 grams)

CAL

E

Nutri-Score

Provides some B vitamins and iron, but its high saturated fat and refined flour.

Value per 100 grams & per cup (100gr):

405 kcal

Protein

8.5 grams

Fats

25 grams

Carbohydrates

50 grams

Fiber

2.5 grams

Vitamins & Nutrients

Iron: Supports red blood cell production.
Folate (B9): Important for cell growth and development.
Vitamin B1 (Thiamine): Aids in energy metabolism.
Phosphorus: Helps build strong bones and supports energy storage and use.

Satiety and Feelings

Due to its high fat content, a croissant provides quick energy and a satisfying mouthfeel, but its low fiber and protein may not keep you full for long.

What does 100 g look like?

Roughly 1 ¾ medium croissants or about 1 ⅛ cups torn pieces.

What does 2000 | 2500 calories look like?

Roughly 7 ½ croissants or 6 cups torn pieces (420 grams / 0.93 lbs)

Daily Value per 100 grams %

Vitamin B9 (Folate)

5%

Vitamin B1 (Thiamin)

5%

Iron

5%

Phosphorus

10%

Fiber

5%

Protein

10%

Sodium (Salt)

20%

Carbohydrates

20%

Total Fat

30%

Saturated Fat

60%

Cholesterol

30%

Sugar

Sugar 10%

Calories

20%

Did you know?

The croissant’s origin is linked to Austria, not France — it evolved from the Kipferl, a crescent-shaped pastry.
It became popular in France after Marie Antoinette, who was Austrian, introduced it to the French court.
Making a true croissant requires a process called lamination, which involves folding butter into dough multiple times.
In France, “croissant au beurre” means it’s made with real butter, a mark of quality.