Pastry

Pastry

Fast foods, danish pastry, fruit

17.8%
356 kcal

Energy

24.2%
17.0 g

Fat

17.6%
3.5 g

Saturates

14.8%
0.9 g

Salt

carbs
53%
fat
42%
protein
5%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 356 (1490 kJ)
18%
from Carbohydrate 192 (803 kJ)
from Fat 153 (639 kJ)
from Protein 20 (85 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 47.9 g
17%
Dietary Fiber ~
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 17.0 g
24%
Saturated Fat 3.5 g
18%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid 16.0 mg
Tridecylic Acid ~
Myristic Acid 95.0 mg
Pentadecanoic Acid ~
Palmitic Acid 2,367.0 mg
Margaric Acid ~
Stearic Acid 1,049.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 10.7 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 16.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 10,724.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.7 g
Linoleic Acid 1,668.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid ~
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid ~
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat ~
Omega-3 Fatty Acids ~
Omega-6 Fatty Acids 1,668.0 mg
Sterols % Daily Value
Cholesterol 20.0 mg
7%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 5.1 g
10%
Essential Aminos
Histidine 118.0 mg
14%
Isoleucine 225.0 mg
20%
Leucine 384.0 mg
15%
Lysine 207.0 mg
9%
Methionine 111.0 mg
10%
Phenylalanine 257.0 mg
13%
Threonine 176.0 mg
15%
Tryptophan 67.0 mg
22%
Valine 257.0 mg
18%
Non-essential Aminos
Alanine 198.0 mg
Arginine 231.0 mg
Aspartic Acid 309.0 mg
Cystine 101.0 mg
Glutamic Acid 1,327.0 mg
Glycine 170.0 mg
Proline 463.0 mg
Serine 283.0 mg
Tyrosine 176.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 29.0 g
Ash 1.0 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 91 IU
2%
Vitamin B1 (thiamine) 0.3 mg
21%
Vitamin B2 (riboflavin) 0.2 mg
13%
Vitamin B3 (niacin) 1.9 mg
10%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 33 mcg
8%
Vitamin B12 (cobalamin) 0 mcg
4%
Vitamin C 1.7 mg
3%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 23.0 mg
2%
Copper 0.1 mg
3%
Fluoride ~
Iron 1.5 mg
8%
Magnesium 15.0 mg
4%
Manganese 0.2 mg
10%
Phosphorus 73.0 mg
7%
Potassium 117.0 mg
3%
Sodium 354.0 mg
15%
Zinc 0.5 mg
3%
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.