Pastry

Pastry

English muffins, wheat, toasted

12.2%
243 kcal

Energy

3%
2.1 g

Fat

1.6%
0.3 g

Saturates

1.9%
1.7 g

Sugar

17.3%
1.0 g

Salt

carbs
77%
fat
8%
protein
15%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 243 (1017 kJ)
12%
from Carbohydrate 195 (816 kJ)
from Fat 19 (79 kJ)
from Protein 38 (157 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 48.7 g
17%
Dietary Fiber 5.0 g
17%
Starch ~
Sugars 1.7 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 2.1 g
3%
Saturated Fat 0.3 g
2%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 1.0 mg
Tridecylic Acid ~
Myristic Acid 2.0 mg
Pentadecanoic Acid ~
Palmitic Acid 276.0 mg
Margaric Acid ~
Stearic Acid 26.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.3 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 40.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 264.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.9 g
Linoleic Acid 853.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 52.0 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 1.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 52.0 mg
Omega-6 Fatty Acids 853.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 9.4 g
19%
Essential Aminos
Histidine 209.0 mg
25%
Isoleucine 370.0 mg
32%
Leucine 648.0 mg
25%
Lysine 294.0 mg
13%
Methionine 158.0 mg
14%
Phenylalanine 448.0 mg
23%
Threonine 289.0 mg
24%
Tryptophan 122.0 mg
41%
Valine 425.0 mg
30%
Non-essential Aminos
Alanine 349.0 mg
Arginine 390.0 mg
Aspartic Acid 495.0 mg
Cystine 197.0 mg
Glutamic Acid 2,839.0 mg
Glycine 356.0 mg
Proline 937.0 mg
Serine 445.0 mg
Tyrosine 278.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 37.2 g
Ash 2.5 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 15.7 mg
Vitamin A 3 IU
0%
Vitamin B1 (thiamine) 0.4 mg
25%
Vitamin B2 (riboflavin) 0.3 mg
17%
Vitamin B3 (niacin) 3.3 mg
16%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 0.1 mg
5%
Vitamin B9 (folate) 59 mcg
15%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 1 IU
2%
Vitamin K 1 mcg
1%
Minerals % Daily Value
Calcium 193.0 mg
19%
Copper 0.2 mg
8%
Fluoride ~
Iron 3.1 mg
17%
Magnesium 42.0 mg
11%
Manganese 1.1 mg
56%
Phosphorus 125.0 mg
13%
Potassium 202.0 mg
6%
Sodium 415.0 mg
17%
Zinc 1.2 mg
8%
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.