Pastry

Pastry

Danish pastry, cinnamon, enriched

20.2%
403 kcal

Energy

32%
22.4 g

Fat

28.4%
5.7 g

Saturates

22%
19.8 g

Sugar

15.5%
0.9 g

Salt

carbs
44%
fat
50%
protein
7%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 403 (1686 kJ)
20%
from Carbohydrate 178 (747 kJ)
from Fat 202 (844 kJ)
from Protein 28 (117 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 44.6 g
16%
Dietary Fiber 1.3 g
4%
Starch ~
Sugars 19.8 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 22.4 g
32%
Saturated Fat 5.7 g
28%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 109.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,961.0 mg
Margaric Acid ~
Stearic Acid 2,602.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 12.5 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 22.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 12,491.0 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 2.9 g
Linoleic Acid 2,772.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 148.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 1.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 7.0 mg
20:4 n-6 ~
Timnodonic Acid 3.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 2.0 mg
Trans Fat ~
Omega-3 Fatty Acids 148.0 mg
Omega-6 Fatty Acids 2,772.0 mg
Sterols % Daily Value
Cholesterol 21.0 mg
7%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 7.0 g
14%
Essential Aminos
Histidine 160.0 mg
19%
Isoleucine 310.0 mg
27%
Leucine 532.0 mg
21%
Lysine 296.0 mg
13%
Methionine 139.0 mg
12%
Phenylalanine 348.0 mg
18%
Threonine 245.0 mg
20%
Tryptophan 84.0 mg
28%
Valine 344.0 mg
24%
Non-essential Aminos
Alanine 274.0 mg
Arginine 312.0 mg
Aspartic Acid 463.0 mg
Cystine 139.0 mg
Glutamic Acid 1,882.0 mg
Glycine 245.0 mg
Proline 637.0 mg
Serine 376.0 mg
Tyrosine 233.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 24.3 g
Ash 1.7 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 21.8 mg
Vitamin A 24 IU
0%
Vitamin B1 (thiamine) 0.3 mg
20%
Vitamin B2 (riboflavin) 0.3 mg
15%
Vitamin B3 (niacin) 2.9 mg
14%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 68 mcg
17%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 0.1 mg
0%
Vitamin D 0 IU
0%
Vitamin E 1 IU
2%
Vitamin K 9 mcg
12%
Minerals % Daily Value
Calcium 71.0 mg
7%
Copper 0.1 mg
5%
Fluoride ~
Iron 2.0 mg
11%
Magnesium 19.0 mg
5%
Manganese 0.4 mg
18%
Phosphorus 107.0 mg
11%
Potassium 125.0 mg
4%
Sodium 371.0 mg
15%
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.