Pastry

Pastry

Danish pastry, raspberry, unenriched

18.6%
371 kcal

Energy

26.4%
18.5 g

Fat

14.1%
2.8 g

Saturates

14.8%
0.9 g

Salt

carbs
50%
fat
44%
protein
6%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 371 (1552 kJ)
19%
from Carbohydrate 191 (801 kJ)
from Fat 167 (697 kJ)
from Protein 22 (90 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 47.8 g
17%
Dietary Fiber 1.9 g
6%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 18.5 g
26%
Saturated Fat 2.8 g
14%
Butyric Acid 1.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 1.0 mg
Lauric Acid 1.0 mg
Tridecylic Acid ~
Myristic Acid 53.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,527.0 mg
Margaric Acid ~
Stearic Acid 1,233.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 5.9 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 31.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5,903.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 3.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.5 g
Linoleic Acid 1,416.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 75.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 14.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid ~
Docosahexaenoic Acid 4.0 mg
Trans Fat ~
Omega-3 Fatty Acids 75.0 mg
Omega-6 Fatty Acids 1,416.0 mg
Sterols % Daily Value
Cholesterol 40.0 mg
13%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 5.4 g
11%
Essential Aminos
Histidine 118.0 mg
14%
Isoleucine 224.0 mg
20%
Leucine 398.0 mg
15%
Lysine 177.0 mg
8%
Methionine 110.0 mg
10%
Phenylalanine 267.0 mg
13%
Threonine 171.0 mg
14%
Tryptophan 64.0 mg
21%
Valine 252.0 mg
18%
Non-essential Aminos
Alanine 191.0 mg
Arginine 209.0 mg
Aspartic Acid 300.0 mg
Cystine 118.0 mg
Glutamic Acid 1,603.0 mg
Glycine 178.0 mg
Proline 543.0 mg
Serine 285.0 mg
Tyrosine 166.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 27.1 g
Ash 1.2 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 200 IU
4%
Vitamin B1 (thiamine) 0.1 mg
4%
Vitamin B2 (riboflavin) 0.1 mg
5%
Vitamin B3 (niacin) 0.8 mg
4%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 16 mcg
4%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 3.9 mg
7%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 46.0 mg
5%
Copper 0.1 mg
3%
Fluoride ~
Iron 0.8 mg
4%
Magnesium 15.0 mg
4%
Manganese 0.3 mg
13%
Phosphorus 89.0 mg
9%
Potassium 83.0 mg
2%
Sodium 354.0 mg
15%
Zinc 0.5 mg
4%
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.