Pastry

Pastry

Muffins, blueberry, dry mix

18.3%
366 kcal

Energy

14.3%
10.0 g

Fat

12.4%
2.5 g

Saturates

22.8%
1.4 g

Salt

carbs
70%
fat
25%
protein
6%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 366 (1531 kJ)
18%
from Carbohydrate 253 (1058 kJ)
from Fat 90 (377 kJ)
from Protein 20 (82 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 63.2 g
23%
Dietary Fiber ~
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 10.0 g
14%
Saturated Fat 2.5 g
12%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid 48.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,294.0 mg
Margaric Acid ~
Stearic Acid 1,142.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 5.5 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 2.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5,505.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 1.0 mg
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.4 g
Linoleic Acid 1,307.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 86.0 mg
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 0.2 g
Omega-3 Fatty Acids 86.0 mg
Omega-6 Fatty Acids 1,307.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 4.9 g
10%
Essential Aminos
Histidine 99.0 mg
12%
Isoleucine 184.0 mg
16%
Leucine 330.0 mg
13%
Lysine 168.0 mg
7%
Methionine 82.0 mg
7%
Phenylalanine 229.0 mg
12%
Threonine 135.0 mg
11%
Tryptophan 69.0 mg
23%
Valine 213.0 mg
15%
Non-essential Aminos
Alanine 147.0 mg
Arginine 187.0 mg
Aspartic Acid 205.0 mg
Cystine 106.0 mg
Glutamic Acid 1,596.0 mg
Glycine 165.0 mg
Proline 538.0 mg
Serine 255.0 mg
Tyrosine 138.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 20.0 g
Ash 2.0 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 12 IU
0%
Vitamin B1 (thiamine) 0.2 mg
16%
Vitamin B2 (riboflavin) 0.4 mg
22%
Vitamin B3 (niacin) 3.2 mg
16%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.1 mg
4%
Vitamin B9 (folate) 133 mcg
33%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.4 mg
1%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 25.0 mg
3%
Copper 0.1 mg
4%
Fluoride ~
Iron 1.3 mg
7%
Magnesium 13.0 mg
3%
Manganese 0.3 mg
14%
Phosphorus 220.0 mg
22%
Potassium 84.0 mg
2%
Sodium 548.0 mg
23%
Zinc 0.3 mg
2%
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.