Pastry

Pastry

Croissants, apple

12.7%
254 kcal

Energy

12.4%
8.7 g

Fat

25%
5.0 g

Saturates

11.4%
0.7 g

Salt

carbs
58%
fat
30%
protein
12%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 254 (1063 kJ)
13%
from Carbohydrate 148 (621 kJ)
from Fat 78 (328 kJ)
from Protein 30 (124 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 37.1 g
13%
Dietary Fiber 2.5 g
8%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 8.7 g
12%
Saturated Fat 5.0 g
25%
Butyric Acid 211.0 mg
Caproic Acid 125.0 mg
Caprylic Acid 73.0 mg
Capric Acid 165.0 mg
Lauric Acid 185.0 mg
Tridecylic Acid ~
Myristic Acid 663.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,115.0 mg
Margaric Acid ~
Stearic Acid 908.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 2.4 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 200.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 2,169.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 4.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.6 g
Linoleic Acid 600.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 118.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 19.0 mg
20:4 n-6 ~
Timnodonic Acid 1.0 mg
Clupanodonic Acid ~
Docosahexaenoic Acid 5.0 mg
Trans Fat ~
Omega-3 Fatty Acids 118.0 mg
Omega-6 Fatty Acids 600.0 mg
Sterols % Daily Value
Cholesterol 31.0 mg
10%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 7.4 g
15%
Essential Aminos
Histidine 166.0 mg
20%
Isoleucine 325.0 mg
29%
Leucine 556.0 mg
22%
Lysine 318.0 mg
14%
Methionine 151.0 mg
13%
Phenylalanine 359.0 mg
18%
Threonine 256.0 mg
21%
Tryptophan 86.0 mg
29%
Valine 368.0 mg
26%
Non-essential Aminos
Alanine 296.0 mg
Arginine 309.0 mg
Aspartic Acid 456.0 mg
Cystine 140.0 mg
Glutamic Acid 1,970.0 mg
Glycine 296.0 mg
Proline 712.0 mg
Serine 383.0 mg
Tyrosine 243.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 45.6 g
Ash 1.2 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 380 IU
8%
Vitamin B1 (thiamine) 0.2 mg
15%
Vitamin B2 (riboflavin) 0.2 mg
10%
Vitamin B3 (niacin) 1.6 mg
8%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 57 mcg
14%
Vitamin B12 (cobalamin) 0 mcg
3%
Vitamin C 0.5 mg
1%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 30.0 mg
3%
Copper 0.0 mg
2%
Fluoride ~
Iron 1.1 mg
6%
Magnesium 13.0 mg
3%
Manganese 0.2 mg
11%
Phosphorus 58.0 mg
6%
Potassium 90.0 mg
3%
Sodium 274.0 mg
11%
Zinc 1.0 mg
7%
Pastry

About Pastry

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Read More

Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called "pastries." Pastry may also refer to the dough from which such baked products are made. Pastry dough is rolled out thin and used as a base for baked products. Common pastry dishes include pies, tarts, quiches and pasties. Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.