Pastry

Pastry

Croissants, cheese

20.7%
414 kcal

Energy

29.9%
20.9 g

Fat

53.1%
10.6 g

Saturates

12.6%
11.4 g

Sugar

15%
0.9 g

Salt

carbs
46%
fat
46%
protein
9%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 414 (1732 kJ)
21%
from Carbohydrate 188 (787 kJ)
from Fat 188 (788 kJ)
from Protein 37 (154 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 47.0 g
17%
Dietary Fiber 2.6 g
9%
Starch ~
Sugars 11.4 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 20.9 g
30%
Saturated Fat 10.6 g
53%
Butyric Acid 497.0 mg
Caproic Acid 293.0 mg
Caprylic Acid 170.0 mg
Capric Acid 382.0 mg
Lauric Acid 426.0 mg
Tridecylic Acid ~
Myristic Acid 1,553.0 mg
Pentadecanoic Acid ~
Palmitic Acid 4,762.0 mg
Margaric Acid ~
Stearic Acid 2,198.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 6.5 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 363.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5,917.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 1.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 2.4 g
Linoleic Acid 2,069.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 306.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 5.0 mg
20:4 n-6 ~
Timnodonic Acid 2.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 2.0 mg
Trans Fat ~
Omega-3 Fatty Acids 306.0 mg
Omega-6 Fatty Acids 2,069.0 mg
Sterols % Daily Value
Cholesterol 57.0 mg
19%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 9.2 g
18%
Essential Aminos
Histidine 212.0 mg
25%
Isoleucine 407.0 mg
36%
Leucine 692.0 mg
27%
Lysine 371.0 mg
16%
Methionine 187.0 mg
16%
Phenylalanine 455.0 mg
23%
Threonine 304.0 mg
25%
Tryptophan 109.0 mg
36%
Valine 453.0 mg
31%
Non-essential Aminos
Alanine 338.0 mg
Arginine 363.0 mg
Aspartic Acid 527.0 mg
Cystine 176.0 mg
Glutamic Acid 2,585.0 mg
Glycine 301.0 mg
Proline 894.0 mg
Serine 478.0 mg
Tyrosine 302.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 21.0 g
Ash 1.9 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 38.8 mg
Vitamin A 805 IU
16%
Vitamin B1 (thiamine) 0.5 mg
35%
Vitamin B2 (riboflavin) 0.3 mg
19%
Vitamin B3 (niacin) 2.2 mg
11%
Vitamin B5 (pantothenic acid) 0.8 mg
8%
Vitamin B6 (pyridoxine) 0.1 mg
4%
Vitamin B9 (folate) 74 mcg
19%
Vitamin B12 (cobalamin) 0 mcg
5%
Vitamin C 0.2 mg
0%
Vitamin D 0 IU
0%
Vitamin E 2 IU
7%
Vitamin K 11 mcg
14%
Minerals % Daily Value
Calcium 53.0 mg
5%
Copper 0.1 mg
5%
Fluoride ~
Iron 2.2 mg
12%
Magnesium 24.0 mg
6%
Manganese 0.3 mg
17%
Phosphorus 130.0 mg
13%
Potassium 132.0 mg
4%
Sodium 361.0 mg
15%
Zinc 0.9 mg
6%
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.