Pastry

Pastry

Danish pastry, cheese

18.7%
374 kcal

Energy

31.3%
21.9 g

Fat

34%
6.8 g

Saturates

7.7%
7.0 g

Sugar

13.4%
0.8 g

Salt

carbs
39%
fat
52%
protein
8%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 374 (1565 kJ)
19%
from Carbohydrate 149 (623 kJ)
from Fat 197 (825 kJ)
from Protein 32 (134 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 37.2 g
13%
Dietary Fiber 1.0 g
3%
Starch ~
Sugars 7.0 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 21.9 g
31%
Saturated Fat 6.8 g
34%
Butyric Acid 96.0 mg
Caproic Acid 28.0 mg
Caprylic Acid 33.0 mg
Capric Acid 75.0 mg
Lauric Acid 84.0 mg
Tridecylic Acid ~
Myristic Acid 372.0 mg
Pentadecanoic Acid ~
Palmitic Acid 3,403.0 mg
Margaric Acid ~
Stearic Acid 2,646.0 mg
Arachidic Acid 5.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 11.3 g
Myristoleic Acid 22.0 mg
15:1 ~
Palmitoleic Acid 58.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 11,226.0 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 2.6 g
Linoleic Acid 2,410.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 139.0 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 10.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 1.0 mg
Trans Fat ~
Omega-3 Fatty Acids 139.0 mg
Omega-6 Fatty Acids 2,410.0 mg
Sterols % Daily Value
Cholesterol 23.0 mg
8%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 8.0 g
16%
Essential Aminos
Histidine 205.0 mg
24%
Isoleucine 371.0 mg
33%
Leucine 644.0 mg
25%
Lysine 430.0 mg
19%
Methionine 174.0 mg
15%
Phenylalanine 402.0 mg
20%
Threonine 293.0 mg
24%
Tryptophan 89.0 mg
30%
Valine 412.0 mg
29%
Non-essential Aminos
Alanine 292.0 mg
Arginine 324.0 mg
Aspartic Acid 511.0 mg
Cystine 137.0 mg
Glutamic Acid 2,021.0 mg
Glycine 239.0 mg
Proline 717.0 mg
Serine 428.0 mg
Tyrosine 293.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 31.4 g
Ash 1.5 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 20.1 mg
Vitamin A 128 IU
3%
Vitamin B1 (thiamine) 0.2 mg
13%
Vitamin B2 (riboflavin) 0.3 mg
15%
Vitamin B3 (niacin) 2.0 mg
10%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 60 mcg
15%
Vitamin B12 (cobalamin) 0 mcg
3%
Vitamin C 0.1 mg
0%
Vitamin D 2 IU
1%
Vitamin E 1 IU
2%
Vitamin K 7 mcg
9%
Minerals % Daily Value
Calcium 35.0 mg
4%
Copper 0.1 mg
4%
Fluoride ~
Iron 1.6 mg
9%
Magnesium 15.0 mg
4%
Manganese 0.4 mg
18%
Phosphorus 108.0 mg
11%
Potassium 98.0 mg
3%
Sodium 322.0 mg
13%
Zinc 0.7 mg
5%
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.